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Turkey Lasagna 


1 lb. ground turkey

2 leeks, chopped

½ cup sour cream

½ cup cottage cheese

1 cup ricotta cheese

1 cup parmesan cheese

1 cup shredded mozzarella cheese

5 fresh tomatoes, blended

10 oz. package of lasagna pasta

7 cups water

1/3 cup oil, for sautéing


1/3 teaspoon salt

1 teaspoon paprika

1 teaspoon black paper

½ teaspoon oregano


Prepare blended tomatoes as follows: Remove the tomato stems and any bruised areas or white core, and roughly chop. Place the tomatoes in a blender and blend until desired consistency.

Sauté the ground turkey and chopped leeks with 1/3 cup of oil in a frying pan over medium heat for 7 minutes, stirring constantly. Remove from heat and set aside.

In a mixing bowl, combine the sour cream, cottage cheese, parmesan cheese, ricotta cheese, blended tomatoes, and the spices together. Add this to the sautéed ground turkey and leek to create a meat lasagna mixture.

Set aside. In the meantime, place the lasagna noodles in a boiling pan and pour the water over the pasta. Boil for 8 minutes or until the pasta is soft but not over cooked. Rinse with cold water and place one layer in an oiled baking pan. Place 1/3 of the combined meat mixture over the first layer of the lasagna noodles and place the second layer of the lasagna noodles on the top. Repeat the process until all lasagna noodles and meat mixture are used.

Place the ready-to-bake lasagna (covered with foil) in the oven on 375ºF for 40 minutes.

Sprinkle some mozzarella cheese on a top and bake for 2 more minutes. Take it out of the oven and let it rest for 15 minutes.

Cut into small squares. 

Serve and enjoy!

Make a vegetarian dish without the ground turkey. The rest of the cooking process is the same.

Serve and enjoy!

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