Layer upon layer of soft pasta with the combination of seasoned pasta sauce, mixed with meat perfectly infused with the aroma of olive oil, herbs and onions with just the right amount of cheeses. All deliciously combined for one sensational bite.
Did I get your mouth to water, huh? You all know how much I love cheese pasta, and lasagna is definitely one of the top dishes that my family asks often and I have been making for a long time.
Now, I posting this one only because I never tried making it this way, meaning with turkey and ham. I gotta tell ya, it was pretty darn delicious. Flavor was definitely there, juiciness and aroma as well. If you never made it before, you will just have to.
It is not far off the traditional lasagna, but there is something when you add smoked ham into this kind of dishes. It just gives that extra layer of richness and flavor.
I hope you like it and enjoy it with your family and friends!
If you make any of my recipes, please tag me on Instagram @ sandraseasycooking #sandraseasycooking or TWITTER @SECOOKING #secooking
Turkey and Ham Lasagna
- 2 tbsp. Olive Oil
- 1/2 Onion chopped
- 1 lb Ground Turkey
- 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 noodles
- 8 OZ part-skim Ricotta Cheese
- 1 pound mozzarella cheese shredded
- 2 tablespoons grated Parmesan cheese
- Cook lasagna sheets according to lasagna package -- 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 firm, but cooked pasta texture.
- Heat skillet to medium-high and add olive oil and chopped onion, and 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.
If you do not eat ham, omit it completely. Maybe you can add smoked turkey or beef into the mixture to get that smokiness and flavor.