Turkey Lasagna

Preheat the oven to 425°. Lightly grease a 9x13 pan and set aside.

Prepare the sauce: brown the turkey in a large pot (with 1 tsp of olive oil), then remove with a slotted spoon and place in a small bowl. Add the onion and garlic to the pot and cook until softened, then add the tomato sauce and return the meat to the pot. Season with salt and pepper to taste.

Stir the ricotta and egg together in another small bowl.

Build the lasagna: spread a few spoonfuls of sauce in the baking dish, then layer 3-4 noodles (if you use ready to bake, they don’t need to be boiled) in the bottom of the dish. Continue layering, starting with ricotta, then shredded cheese, then meat sauce, then noodles until you run out of ingredients.

Cover the dish with foil and bake for 40 minutes. Uncover and bake for a further 10-20 minutes, or until browned on top. Allow to cool for at least 1 hour before attempting to slice. Batch cooking note: This lasagna is perfect for freezing in individually sized portions and microwaving or baking again when ready to serve.