In a large dutch oven, heat olive oil over medium-high heat.
Add the onion and cook 5 minutes.
Add the garlic and cook 1 minute.
Stir in the ground turkey and cook until no longer pink.
Stir in the oregano, chopped fennel seeds, paprika, crushed tomatoes, tomato paste, salt, pepper and honey. Lower heat to medium and cook for 20 minutes, stirring occasionally.
Turn off heat, stir in the fresh parsley and basil.
Arrange the lasagna noodles in baking dish, fill with very hot tap water and let soak for 20 minutes.
In a large bowl, stir together the ricotta cheese, ¾ cup (175 mL) Parmesan cheese and an egg. Season with salt and pepper.
In a large skillet, cook the spinach or kale until wilted. Set aside. When cool, stir into the ricotta mixture.
Drain lasagna noodles.
In a 9x13” (23x33 cm) baking dish or similar, pour in one-third of turkey meat sauce; spreading to cover bottom. Top with 3-4 lasagna noodles. Sprinkle one-third of mozzarella cheese. Spread one-third of ricotta mixture. Repeat two more times, finishing with layers of noodles, ¼ cup (60 mL) grated Parmesan cheese and remaining mozzarella cheese.
Bake for 30 minutes, uncovered. Let stand 10 minutes before cutting.
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