Pregnancy Friendly Garlic Parmesan Turkey Lasagna with Crispy Garlic
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Learn more →Ingredients
8 servings
For the pasta
- 12 lasagna noodles
- 1 tbsp olive oil
For the turkey filling
- 1 ½ lb ground turkey
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp red pepper flakes
- salt and pepper, to taste
For the ricotta layer
- 15 oz whole-milk ricotta cheese
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup grated parmesan cheese
- ¼ tsp ground nutmeg
For the garlic-Parmesan béchamel
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 4 cloves garlic, minced
- 1 cup grated parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
For assembly
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated parmesan cheese
For the crispy garlic
- 6 cloves garlic, very thinly sliced
- 3 tbsp olive oil
- 1 pinch salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the lasagna noodles with 1 tbsp olive oil until just shy of al dente — tender but with a firm center, about 8 minutes. Drain in a colander and lay flat on a lightly oiled sheet of foil to prevent sticking.
- 2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the 4 cloves minced garlic and cook until fragrant, about 1 minute.
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