Ingredients

• 1 pound turkey sausage
• 12 ounces lean ground turkey
• 0.5 cups minced onion
• 2 cloves garlic , crushed
• 1 , 28 ounce
• 2 , 6.5 ounce
• 2 , 6 ounce
• 0.5 cups water
• 2 tablespoons chopped fresh parsley
• 1.5 teaspoons dried basil leaves
• 1 teaspoon Italian seasoning
• 0.5 teaspoons fennel seeds
• 0.25 teaspoons ground black pepper
• 12 lasagnas noodles
• 16 ounces ricotta cheese
• 12 ounces low-fat mozzarella cheese , sliced
• 0.75 cups grated Parmesan cheese

Instructions

1. 1 Heat a Dutch oven or large skillet over medium heat. Add turkey sausage, ground turkey, onion, and garlic; cook and stir until well browned, about 15 minutes. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with parsley, basil, Italian seasoning, fennel seeds, and black pepper; simmer, uncovered, about 1 1/2 hours, stirring occasionally.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
4. 4 Spread 1 1/2 cups sauce in bottom of a 9x13 baking dish. Arrange 6 noodles lengthwise over sauce. Spread half the ricotta over noodles; top with one third mozzarella slices. Spoon 1 1/2 cups sauce over mozzarella; sprinkle with 1/4 cup Parmesan. Repeat layers; top with remaining mozzarella and Parmesan cheese. Cover dish with aluminum foil, making sure foil doesn't touch cheese to prevent sticking.
5. 5 Bake in the preheated oven until sauce hot and cheese melted, about 25 minutes. Remove foil; continue baking until cheese golden brown, about 25 minutes more. Cool 15 minutes before serving.

Nutrition per serving