A deliciously cheesy dinner recipe for Turkey and Ham Lasagna – mix up with the additions of your choice

2 tbsp. Olive Oil
1/2 Onion, chopped
450g Ground Turkey/chicken/beef
1 cup cubed Ham (Canadian bacon, smoked ham etc.)
Salt and ground black pepper, to taste (about pinch or two of each)
1/2 teaspoon dry Italian Herb mix
1/2 teaspoon dry Parsley
2 1/2 cups Pasta Sauce — reserve 1/2 cup for the end
1 pinch dried Basil
12 dry lasagna sheets
225g part-skim Ricotta Cheese
450g mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

How to
Cook lasagna sheets according to lasagna package instructions — Add about 1 tablespoon of salt in the water and 1 tablespoon of olive oil. Drain when the lasagna sheets are tender, and not overcooked. You are looking for a firm, but cooked pasta texture.

Heat skillet to medium-high and add olive oil and chopped onion. Saute onions for a minute or two. Put in ground turkey and saute, breaking and mincing the ground turkey with your wooden spoon, and cook until it’s no longer pink, about 5 to 6 minutes.

Add cubed smoked ham (Canadian bacon would work as well) and cook for 2 to 3 more minutes. Adjust the seasoning to taste (about a pinch or two of salt and ground black pepper), then add 1/2 teaspoon dry Italian herb mix and 1/2 teaspoon dry parsley. Keep in mind that most smoked hams are pretty salty as well as the pasta sauce. So a couple of pinches go a long way.

Heat oven to 400F/200C

Spoon half of the turkey and ham mixture out in the bowl for later.

Add pasta sauce of your choice to the skillet with half of the turkey and ham mixture. Stir well and heat it through at medium temperature and sprinkle on top 1 pinch of dried basil. When it starts to bubble, it is done and ready.

Add a bit of sauce on the very bottom of the baking dish and start layering lasagna sheets. Spread a bit of ricotta cheese in between each layer then a couple of good tablespoons of turkey and ham sauce to cover each layer. Repeat the layers 3 more times. When you add the last lasagna sheets on the top ending the layering, add 1/2 cup of plain pasta sauce on top, spreading it from one end to the other.

Add on the very top RESERVED turkey and ham and top it with the mozzarella and Parmesan cheese (It can be frozen now just allow it to cool completely before placing it in the freezer). Bake for about 25 minutes or until the lasagne is tender, the cheese is completely melted and on some spots browned and the filling very hot.

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Recipe provided courtesy of Sandra’s Easy Cooking food blog.