10lasagna noodles(I’ve only used semolina wheat and whole wheat noodles)
1lb.ground turkey
1cupdiced pancetta
1shallotminced
2clovesgarlicminced
115-oz. containerricotta cheeselight or regular
1cupshredded mozzarella cheese
1jarmarinara sauceI like Rao's Homemade best
chopped basil
olive oil
salt + pepper
Instructions
Preheat your oven to 375 degrees. Bring a large pot of water to a boil and add three noodles at a time to cook until al dents and easy to bend, then place on a sheet pan before repeating with the other noodles.
In a skillet, warm 1 tsp. olive oil and then add diced pancetta. Cook until fat has almost all rendered, about 5-6 minutes. Remove from skillet with slotted spoon and place onto paper towel to dry. In same skillet, add ground turkey, seasoning with salt + pepper. Cook until no longer pink, then add in shallots and garlic for 1-2 minutes until fragrant. Place turkey mix into mixing bowl with cooked pancetta, ricotta and 1/4 cup mozzarella, mixing well. In same skillet, add in enough marinara to cover the bottom well.
Take one lasagna noodle and spoon on turkey + cheese mixture, leaving about 2 inches at the end. roll tightly and place on its side in the marinara skillet. Repeat until all ten noodles have been rolled, then top with more marinara and mozzarella cheese.
Place skillet into oven and bake for 20-25 minutes or until cheese is melted and golden brown! Top with chopped basil and let cool slightly before serving!