Turkey Lasagna
- Level: Easy
- Total: 1 hr 20 min
- Prep: 50 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 708
- Total Fat
- 38 g
- Saturated Fat
- 19 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 51 g
- Cholesterol
- 182 mg
- Sodium
- 1536 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 50 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 708
- Total Fat
- 38 g
- Saturated Fat
- 19 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 51 g
- Cholesterol
- 182 mg
- Sodium
- 1536 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
Looking for Something Else?
Recipe Review Highlights
People appreciated the tanginess of the goat cheese, which mellowed out and added a unique flavor to the lasagna. They also enjoyed the stringy cheesiness of the mozzarella. Soaking the noodles in hot water was deemed a convenient method that yielded a velvety texture.
Many people substituted ground turkey or Italian sausage for the turkey sausage, and some used no-boil lasagna noodles or different types of cheese. Common tweaks involved adjusting the amount of salt and mozzarella based on personal preference.
This recipe was frequently made for Christmas Eve, dinner parties, and special occasions, often with positive feedback.
