Turkey and Salami Lasagna

By Angela A – Laval, QC
Turkey and Salami Lasagna
  • Prep Time: 60
  • Total Time: 90

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About this Recipe

I love Italian food and have made lasagna with beef, pork and now ground turkey. po 'di bene :)


8 ounces lasagna noodles
10 big stuff olives finely chopped
1 onion
finely chopped
1 big red pepper
finely chopped
2 celery stalks
finely chopped
2 cloves garlic
2 tablespoons olive oil
1 1/2 pound maple leaf lean ground turkey
1/2 lb salami
1 tbsp dried crushed parsley
1/2 tsp crushed dried basil
1/2 tsp dried Italian herbs
1 bay leaf
1 (10-ounce) can tomato paste
1 (15-ounce) can whole tomatoes
1/2 lb mushroom
1/2 cup tomato sauce
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup freshly grated Parmesan cheese
2 cups (8 ounces) shredded mozzarella cheese


Cook lasagna noodles as per package directions; drain and set aside.

Sauté onion, celery, red pepper and garlic in hot oil for about 5 minutes remove garlic cloves.

Add ground turkey, salami, italian herbs, bay leaf, basil and parsley. Brown and drain.

Add tomato paste, whole tomatoes, chopped mushrooms, chopped olives and tomato sauce.

Simmer, uncovered, for 1 hour, or until thick. Season with salt and pepper.

Preheat the oven to 375°F (175°C). Grease a 13x9x2-inch baking dish.

In baking dish cover with a layer cooked noodles, pour a layer of tomato mixture, followed by a layer mozzarella and parmesan cheese.
Cover with another layer of the cooked noodles, another layer of tomato mixture and another layer of mozzarella and parmesan cheese

Bake for 30 minutes, or until bubbly and browned. Remove from oven and serve hot with garlic bread and with a green salad.

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