A balanced and comforting turkey lasagna made with lean protein, whole wheat noodles, and a rich tomato sauce.

1 tablespoon olive oil

6 garlic cloves, minced

1 pound lean ground turkey

1 white onion, diced

1 teaspoon salt

28 ounces crushed tomatoes

6 ounces tomato paste

15 ounces tomato sauce

1 tablespoon maple syrup

1/2 cup water

Fresh basil, Italian seasoning, oregano, fennel, red pepper flakes, nutmeg, pepper

10 lasagna noodles

15 ounces part-skim ricotta

1 egg

16 ounces mozzarella

1/2 cup parmesan

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1. Brown turkey with garlic and onion.

2. Simmer sauce with tomatoes and seasonings.

3. Cook noodles until al dente.

4. Mix ricotta with egg and basil.

5. Layer sauce, noodles, cheese, and repeat.

6. Bake covered, then uncovered until golden.

Let rest before slicing for clean layers.