Cheesy, Meaty Lasagna Recipe

The best thing about cooking (besides eating of course) is experimenting. I tend to be a risk-averse person for reasons I'll discuss with my therapist later, but I've recently begun feeling more comfortable experimenting with recipes I love. We all have different taste preferences so why not make something that fits yours? I originally started with the Pioneer Woman's lasagna and made it to the letter. It's delicious, don't get me wrong, but cottage cheese still grosses me out and it felt like it was missing a few things. I made up this recipe yesterday while on Instagram and it turned out better than I expected! I also want to note I make nearly everything that calls for ground beef or pork with a turkey alternative. It tastes basically the same and is better for you!

Some folks have asked me to post the recipe, and have also asked for a dairy-free or vegan version. I will let y'all know if I find anything and choose to make it. I figure you can use your best substitutes in lieu of the dairy/meat ingredients, and I am admittedly not well-educated to know which products those are.  

Let me know if you make my lasagna and share what you think! 

Ingredients: 

Sauce

• 1 lb ground turkey meat 
• 1 lb hot breakfast turkey sausage 
• 3 cloves garlic, chopped 
• 2 tbs dried parsley flakes
• 2 tbs dried basil flakes
• 1 1/2 tbs fennel seeds
• 1 tbs oregano 
• 1/2 tsp salt 
• (1) 28 oz can of crushed tomatoes 
• (1) 6 oz can of tomato paste

Cheese mixture  

• 16 oz ricotta cheese
• 1/2 cup shredded permesean
• 1 1/2 tbs dried parsley flakes
• 1/2 tsp salt 
• 1 tbs dried pepper flakes (I use very fine ground flakes) 

For assembly

• 8 oz sliced mozzarella 
• ​1/2 cup shredded mozzarella (optional if you like more cheese!) 
• 1/2 cup (or more) shredded Parmesan cheese 
• Package of lasagna noodles (plus a little olive oil and salt to taste pasta water)

You will need a 9"x13" baking dish to cook the lasagna in. 

Recipe: 

1. In a large saucepan or sauce pot, brown both meats and the 3 cloves of garlic. Drain half of the fat into a bottle or can. (Never send cooking fat down the drain!) 
2. Add the rest of the ingredients of the sauce - all the spices and tomatoes in both crushed and paste form. #ProTip use these cans to plant some seeds! 
3. Reduce the heat to a low simmer and cook uncovered for 45 minutes for all the flavors to incorporate. 
4. In the meantime, pre-heat your even to 350 degrees.
5. boil water in a large pot and add a few drops of olive oil and about a tsp of salt. Cook the pasta to al dente, about 10-11 minutes. Once done, drain most of the water and set off to cool. 
6. Mix the cheese mixture ingredients together in a mixing bowl until well incorporated and set off to the side until the sauce is done. 
7. Assembly time! Line noodles in the bottom of your baking dish, overlapping slightly.
8. Spread half of the cheese mixture over the noodles as evenly as possible, then layer with the mozzarella slices in a single layer. You can fill any gaps with shredded mozzarella.
9. On top of the cheese, ladle the meat sauce as much as you'd like. The original recipe calls to use all the meat sauce but I do not. 
10. Repeat the assembly order - noodles, cheese mixture, sliced/shredded mozzarella, meat sauce. 
11. The top layer will be meat sauce. Sprinkle shredded Parmesan, more red pepper flakes, and mozzarella to your liking. 
12. Bake the lasagna for 20 minutes in your oven until everything is melted down. 
13. Once the 20 minutes is done, take out of the over and allow the lasagna to set for 5 minutes before serving.
14. Enjoy!!!