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Ruffle Lasagna

Ruffle Lasagna

Gluten Free:
No
Serving Size:
8
Total Time:
More than 1 hour
Preparation Time:
1 Hour
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Appetizers & Snacks , Dinner
Level of Difficulty:
Intermediate
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Ingredients

This recipe is recommended for 8 servings
  • 12 ounces wavy lasagna noodles
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 (8-ounce) package Jennie-O Turkey Store® Lean Ground Turkey
  • 1 tablespoon Italian seasoning
  • 1 (28-ounce) can diced tomatoes in sauce or puree
  • 1 (8-ounce) container ricotta cheese
  • 1/4 ( ) cup shredded Asiago cheese
  • 2 tablespoons coarsely chopped fresh basil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup shredded mozzarella cheese

Directions

  1. Heat oven to 375ºF.
  2. Cook lasagna noodles according to package directions; drain.
  3. In large skillet, heat oil over medium-high heat; sauté onion 4 to 5 minutes or until softened. Add turkey; cook and stir 8 minutes longer or until turkey is browned. Stir in Italian seasoning. Add tomatoes; simmer 10 minutes more. Remove from heat.
  4. In bowl, mix ricotta cheese, Asiago cheese, basil, salt and pepper.
  5. On bottom of 13x9-inch baking dish, spread 3/4 cup turkey sauce. Place 1 layer of noodles over sauce; spread with ricotta mixture. Top with another layer of noodles. Spread with 3/4 cup turkey sauce and final layer of noodles, overlapping slightly to create ruffled layers. Spread with remaining turkey sauce; sprinkle with mozzarella cheese.
  6. Cover baking dish with aluminum foil; bake 30 minutes. Remove foil; bake 10 minutes longer or until cheese is bubbly.