This Might Be the Best Lasagna You'll Ever Make

Actions

If you're anything like Today Show weather anchor Dylan Dryer, your weeknight menu requires minimal prep, minimal mess and minimal cleanup. The simple solution? A dinner you can make in one pot, like this new take on lasagna (and all the other dishes in Dylan's cooking class with chef Ryan Scott).

The best part of this turkey lasagna isn't the goat cheese (hard to believe, right?). It's that it all comes together in one sauté pan, with only 30 minutes of prep needed.

Turkey lasagna with goat cheese, basil & Parmesan

Makes 4 to 6 servings

Ingredients:

  • 1 pound lean ground turkey
  • 1 large yellow onion, diced
  • 3 tablespoons garlic grated on a rasp grater
  • One 24-ounce jar of your favorite spaghetti sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons dried basil
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon freshly grated black pepper
  • 2 cups Monterey Jack cheese
  • 1 cup ricotta cheese
  • 1 cup goat cheese
  • ½ cup Parmesan grated on a rasp grater, divided, plus more for garnish
  • 1 egg, beaten
  • 2 cups chopped fresh basil, plus more for garnish
  • 2 cups chopped spinach (frozen, drained)
  • 10 no-boil lasagna noodles

Directions:

  1. In a large, ovenproof nonstick skillet, cook the turkey, onions, and garlic over medium heat until the meat is no longer pink, 6 to 8 minutes. Stir in the spaghetti sauce, brown sugar, dried basil, onion powder, garlic powder, salt, and pepper. Remove half of sauce mixture to a medium bowl and set aside, leaving the remaining half in the pan.
  2. In a large bowl, combine the Monterey Jack, ricotta, goat cheese, ¼ cup of the Parmesan, the egg, chopped basil, and spinach.
  3. Arrange half of the lasagna noodles in a single layer over the meat sauce, breaking some to fit around the edges of the pan.Spread the cheese mixture evenly over the lasagna noodles and top with a second layer of lasagna noodles. Spread the remaining meat sauce on top of the noodles and sprinkle with the remaining Parmesan.
  4. Cover and bake at 350 F for 30 minutes, then uncover and continue baking until bubbly and browning at edges, 15 to 20 minutes more. Garnish with torn basil leaves and Parmesan and serve.
Next for you
2h 16min
Master more than 10 tasty one-pot recipes that are simple enough for busy weeknights and special enough for guests. As seen on the TODAY Show's TODAY Food segment!
with Ryan Scott & Dylan Dreyer
2h 38min
Master over 10 classic and contemporary pasta dishes that please any palate.
with Scott Conant
3h 51min
Bring the joy of perfect pastry within reach!
with Gesine Bullock-Prado
Now Reading
This Might Be the Best Lasagna You'll Ever Make