Turkey Lasagna

* recipe image may have been created by generative AI

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1 tsp Olive Oil
1 lb Ground Turkey (94% Lean)
1 count White Onion, finely diced
3 count Garlic cloves, minced
28 oz Canned Crushed Tomatoes
6 oz Canned Tomato Paste
15 oz Canned Tomato Sauce
1 tbsp Maple Syrup
0.5 cup Water
0.25 cups Fresh Basil
2 tsp Italian Seasoning
2 tsp Dried Oregano
1 tsp Fennel Seeds
0.5 tsp Red Pepper Flakes
0.25 tsp Nutmeg
1 tsp Salt
1 tsp Ground Black Pepper
10 count Whole Wheat Lasagna Noodles
15 oz Part Skim Ricotta
1 count Egg
0.25 cups Fresh Basil, diced
0.5 tsp Salt
0.5 tsp Black Pepper, Ground
0.25 cup Fresh Basil
16 oz Fresh Mozzarella, sliced thinly
0.5 cups Parmesan Cheese, Grated
0.25 cups Parmesan Cheese, Grated
5 leaves Basil

Make the sauce: add oil to large pot over medium high heat. Add garlic and cook until fragrent (about 30 seconds). Add turkey and onion and cook until no longer pink. Add crushed tomatoes, tomato paste, water, and maple syrup. Add the herbs and spices - basil, italian seasoning, oregano, fennel, red pepper flakes, nutmeg, salt, and pepper. Reduce heat to low, cover and simmer while cooking lasagna noodles.
Cook the noodles: cook until just short of al dente. It'll cook more when it is baked. Drain and rinse in cold water so it stops soaking.
Make the ricotta mixture: mix the rocotta, egg, basil, salt, and pepper in a medium bowl.
Preheat oven to 400F and grease a 9 x 13 baking pan or casserole dish with nonstick cooking spray.
Assemble the lasagna: spread 1.5 cups of the turkey meat sauce over the botom of the baking dish. Place a layer of noodles on top (should be around 5). Spread half of the ricotta cheese mixture, 2 tablespoons of diced basil and 0.33 of the mozzarella slices. Addd 1.5 cups of meat sauce on top, sprinkle with 0.25 cups of parmesan cheese. REpeat layers again. Top with remaining mozzarella sauce.
Cover with foil and bake for 25 minutes and then remove the foil and bake for another 20 minutes. You can also broil as a last step for extra crispyness if your cookware supports it. Garnish with 0.25 cups of parmesan and extra basil. Let it cool for 15 to 20 minutes before serving.