Ingredients
Method
- Break the lasagna noodles into random smaller pieces. Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes. Increase the heat to medium-high, then add the ground turkey, sausage, salt, and pepper and sauté until the meat is fully cooked, breaking it up as you go, about 5 minutes.
- Add the tomato paste and stir to combine. Let the tomato paste cook for 1 minute. Add ¾ chicken broth and stir to deglaze the bottom of the pan, scraping up any flavorful little bits. Add the tomatoes and juice, crushing them with the spoon as you stir them in. Add the stock and stir it in; then add the parsley.
- Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust the salt and pepper as needed. Pour in the cream and stir to combine. Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
For the Ricotta Mixture
- In a bowl, combine the ricotta, Parmesan, parsley, basil, salt and pepper and stir until combined.
Notes
If you have fresh thyme and oregano, adjust the quantity of each to 1 tablespoon.
Using hot turkey breakfast sausage instead of regular will amp up the heat if that's your jam. (You can also use 2 pounds of ground turkey if you don't have turkey breakfast sausage on hand.)
Serve with crusty French bread for a satisfying meal.