Turkey Lasagna

Total Time:
1 hr 20 min
Prep:
50 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 2 garlic cloves, minced
  • 1 1/2 pounds sweet Italian turkey sausage, casings removed
  • 1 (28-ounce) can crushed tomatoes in tomato puree
  • 1 (6-ounce) can tomato paste
  • 1/4 cup chopped fresh flat-leaf parsley, divided
  • 1/2 cup chopped fresh basil leaves
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 pound lasagna noodles
  • 15 ounces ricotta cheese
  • 3 to 4 ounces creamy goat cheese, crumbled
  • 1 cup grated Parmesan, plus 1/4 cup for sprinkling
  • 1 extra-large egg, lightly beaten
  • 1 pound fresh mozzarella, thinly sliced
Directions
Watch how to make this recipe

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.


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4.8 496
This was the first time I ever made lasagna, and let me tell you it was easier than what I thought, not to mention the flavor, it was delicious and didn't feel too heavy. My boyfriend liked it very much ! Thanks Ina  item not reviewed by moderator and published
First, this recipe was ABSOLUTELY DELICIOUS!!  This was my very first time every making lasagna.  Let me tell you a couple of things I did.  If you are a Goat Cheese Lover (like myself), you will need more than 4 ozs. I could not taste the cheese at all.  My mother on the otherhand, who does not like goat cheese, could definitely taste it, so be considerate to who you are serving it too.  Next time I would double the goat cheese amount.  The salt - many of you said it was to salty, based on that, I decided to cut the salt in half.  I used regular table salt and only used 1 teaspoon, in total.  I did not add any more to the cheese blend, just the sauce and it was still salty.  Next time, I would do 1/2 teaspoon and do the rest "to taste" if necessary.  I used Pork Italian sausage and doubled my meat, I love a meaty sauce.  I also doubled the sauce too and I did not have any left over, most like because i used so much meat.  Overall, this was an absolutely DELICIOUS RECIPE and I would definitely make it again!!!!!!   <br /> item not reviewed by moderator and published
I love this recipe and have made several times now. I make an extra layer for a nice, thick and sturdy "brick" of lasagna. You don't need anything extra, except I add an extra 15 oz. can of crushed tomatoes to the sauce mixture and it's plenty for the whole, three-layer dish. I have also made this into a vegetarian dish when I needed to make something veggie for Christmas dinner a few years back. Instead of sausage, I added lightly sauteed zucchini, mushrooms, yellow squash and eggplant diced into about half inch cubes. I also added some extra red pepper flakes for more zip. The goat cheese makes this dish special and sets it apart from other lasagnas and the turkey sausage keeps it light and non-greasy. I love it. I'll agree with other reviews to judge that salt measurements from your own taste buds and not off the recipe (Ina tends to add more salt than I prefer). Other than that, perfecto!! item not reviewed by moderator and published
This is a family favorite. I followed her directions exactly the first time and the result was delicious. The next time I made it I sautéed about a pound of mushrooms and added a layer of mushrooms after the 2nd pasta layer. I also added about 2 cups of marinara sauce to make the sauce cover all of the layers more completely since the pasta isn't cooked ahead it will draw in some moisture. I make this sauce and freeze it so that I can quickly pull together a lasagna at the last minute without any cooking of the sauce. item not reviewed by moderator and published
So. Good. Seriously. This is my "boss-is-coming-over-for-dinner" go-to. Very good, however it's not the cheapest to make (approx $30) but it's worth it. I've had the best results with Trader Joe's cheese and the Villa Roma Sweet Turkey Sausage. *Tip* Watch the salt, I add the salt to the sauce as written (add a little at a time and taste!), but don't add salt to the cheese. The cheese from Trader Joe's already has enough salt and it's perfectly flavorful every time. item not reviewed by moderator and published
This is hands down the best lasagna recipe of all time. I follow the recipe to the letter with the ONE EXCEPTION that I use hot and spicy turkey sausage (Jennie-O) and not the sweet Italian. You can actually use the meat sauce for any pasta dish as well and it is to die for. The whole family raves about this every time I make it! item not reviewed by moderator and published
This lasagna is a BIG HIT every time. If you can't find turkey sausage, use pork sausage instead. Works just as well. I never have leftovers because it goes so quickly! item not reviewed by moderator and published
We made this for dinner party of 5 people. Everyone loved it. It tasted amazing and we had a lot left over!! Instead of "sweet Italian turkey sausage" we used"Italian turkey sausage" (ie, no sugar was added to the sausage) from Whole Foods. This tasted amazing and I'd do the same substitution next time around. item not reviewed by moderator and published
To. Die. For!! I doubled up the meat sauce. YUMMMYYYY!! Love the goat cheese! item not reviewed by moderator and published
This recipe was amazing! Next time I am going to double the meat sauce because the ratio did seem a bit off (a little more cheesy). Very good though! item not reviewed by moderator and published
My new favorite lasagna. Simple to prepare (used no boil noodles) and fabulous results! item not reviewed by moderator and published
I have reviewed this recipe before and it is wonderful! I get rave reviews every time I make it. Tonight I lightened it up. I made my own pasta with the pasta roller and my kitchenaid mixer. I rolled the pasta very thin and instead of using 8 ounces, I used 5. Then, I used 3/4 pound of the sweet Italian turkey sausage and made the sauce per recipe. About 2 minutes before assembling the lasagna I stirred in 3/4 pound of chopped Portobello mushrooms. I also used shredded cheese instead of sliced and used 8 ounces instead of 16 ounces. These changes made no difference to the taste but reduced the calories. PS I use lite ricotta. Not fat free, but lite. item not reviewed by moderator and published
The best I have had in a long time, item not reviewed by moderator and published
Not healthy but delicious item not reviewed by moderator and published
I didn't use the goat cheese. There is not enough sauce and ricotta to make what I consider to be a good lasagna. The cooking method for the lasagna noodles is great! No tears and much easier to work with. item not reviewed by moderator and published
I make this recipe several times a year when I have company over and want to look like a good cook. I also make it on Sunday nights to serve as dinner during the week, as I am a working professional and need recipes that serve well as leftovers. I don't have many "go to" recipes as I'm pretty new at cooking, but this is definitely one of them. It is a little pricey, but I think when you divide the cost over how many meals it serves, it is well worth it. Bottom line, very tasty and simple to make, which is always a great combo! item not reviewed by moderator and published
Ina, Your recipes are always the best. This is wonderful lasagna. I did use real Italian pork sausage. Figured with all the the other high fat ingredients, I would go all-in and use the pork that I knew I would prefer. The only drawback I can see is the price tag. By the time I bought fresh mozzarella, goat cheese, ricotta, pork sausage, and fresh basil (I had the other stuff in the pantry or my garden), I was close to $30. Rhee has a lasagne recipe that uses ground beef and cottage cheese, which I'm sure would be much cheaper, but this is divine, and I can't try anything else at this point. I cut into 9 servings and freeze 7 in plastic wrap. The I can have fresh lasagne anytime I want. But unfortunately, I tend to want it every night until it is gone. Oh well. The only change I made was the pasta. I was skeptical of the tap water "cook" so I boiled water, put the noodles in, and let them soak off the heat for 20 minutes. They were fine. item not reviewed by moderator and published
Made this recipe with gluten free lasagna noodles and fresh sheep cheese instead of ricotta and it was great. My husband loved it. Thanks Ina for another fab recipe. item not reviewed by moderator and published
The best I have ever eaten by far. Love the fresh chesses in it. item not reviewed by moderator and published
Great recipe with a few tweaks. Let me start off by saying this is not a cheap recipe to make. I spent $12 just on the sweet Italian turkey sausage and goat cheese. Since I only bought a pound of turkey sausage I mixed it with lean ground turkey and it was delicious. I soaked the noodles and baked just as the recipe states but when I took it out to cut the lasagna, the noddles were way too hard and had only half cooked. I sprinkled some water on the lasagna and lowered the temp. to 325 and put it back in for about 8 minutes and that did the trick. Also, her recipes are always too salty so I automatically cut salt in half which is what I did here and it was the perfect amount of salt. Her layering technique was perfect as everything didn't fall out as it usually does when you cut into lasagna and the turkey sausage gives it a sweet delicious flavor. Will certainly make this again. item not reviewed by moderator and published
Most delicious lasagna recipe and easy to make. item not reviewed by moderator and published
Great recipe. I normally don&amp;#39;t make lasagna because it takes awhile, but this is so easy. I also found adding the goat cheese gave it a little extra tang. If you are not a fan of goat cheese, I would omit it and substitute a little more ricotta or mozzarella or just use a little less than the recipe calls for because it does come through just a bit. I also used no-boil lasagna noodles for an added time saver. Came out great! item not reviewed by moderator and published
Absolutely fantastic. The cheese filling of Parmesan, ricotta, and goat is tangy and full of flavor. I modify this recipe by adding more basil--about a cup to a cup and a half. I also add a can of tomato sauce. It&amp;#39;s a great make ahead dish because all you have to do is pop it in the oven right before you&amp;#39;re ready to eat. I let it set for about 20-25 minutes after it&amp;#39;s out of the oven and it&amp;#39;s perfect, still hot. Great for leftovers. I find myself visiting the fridge, cutting slabs and gobbling them down. This is a winner every time. I know I can make it and relax--there&amp;#39;s nothing not to love. item not reviewed by moderator and published
We enjoyed this lasagna however, I added 5 ounces of Goat Cheese and I should have limited the amount to 3 ounces. It just seemed a bit too rich. I used 1 pound Hot Spicy Italian Sausage with 1/2 pound Sweet Italian Sausage and thought it was great. Other than the &amp;#34;extra&amp;#34; Goat Cheese, it was very good and the lasagna even better the 2nd and 3rd nights! item not reviewed by moderator and published
Wanted to love this, but did not. I've been making lasagna for 45 years and found to ensure neat portion cuttings, the lasagna should bake--lower temp than here--for an hour to bake and dry out slightly the ricotta mixture which should be really beaten at the onset. Dish then sits for 30 min. before cutting. For meat sauce, we like 1 lb chicken sausage + 1/2 lb ground beef, more flavorful than the turkey. Really, how can you go wrong with any lasagna? item not reviewed by moderator and published
This is the best recipe ever. The goat cheese is a great addition of background flavor. I have noe made this on 4 separate occasions and have received nothing but great compliments. My new go to lasagna recipe. Than you Ina. item not reviewed by moderator and published
Oh my goodness! This is THE BEST lasagna you will ever make or taste. I did add an additional can of chopped tomato for extra sauce. You can taste all of the ingredients and the goat cheese really sets it apart. Fantastic Barefoot Contessa, you've done it again! item not reviewed by moderator and published
This recipe is so good, i don't even look at other lasagma recipes anymore. I traded morningstar sausage links to make it vegetarian, and added some fresh baby spinach. I made just one change to method. I spread the ricotta mixture before the mozzarella because the ricotta is so dense and sticky, it picks up the mozzarella if you try to spread it over it. Otherwise i follow the recipe exactly. Sometimes i make two pans out of one recipe, layering one 8" square pan in foil, then assemble the lasagna and freeze it without baking. Then thaw and bake, it's so much better freshly made than baking it and freezing leftovers to reheat. item not reviewed by moderator and published
This recipe was good &amp; very flavorful, but I think it could be improved. I really liked the tomato sauce and the turkey sausage. The ricotta/goat cheese mixture was also nice. I used the highest quality cheeses/meats available, which I can imagine made for a nicer dish, but also did make this quite an expensive lasagna. I agree with the previous reviewer who said that the lasagna improved after reheating it the next day. I would not use the no-cook noodle method in the future. It was ok the next day, but the noodles were too al dente for me. It may have worked if I left them in water well beyond her recommended time. I listened to prior reviewers and left out all salt &amp; boy am I glad I did! All in all, very tasty and light, but I may continue to search for my go to lasagna. My husband, however, said that this was the best lasagna that he has ever had. I'll definitely consider it again. item not reviewed by moderator and published
Best Lasagna EVER! I even converted my non-lasagna eating boyfriend. He now requests it. Only thing I had issues with were the noodles, but perhaps my water wasn't hot enough. I also added madeira sauteed mushrooms to the sauce. And I used spicy turkey sausage instead of sweet. I also added a can of tomato sauce per reviews below. Now when I make this recipe, I just use the no-bake noodles you buy at the store. The secret to getting lasagna to stay together is to layer the noodles in opposite directions alternating each layer. So if your first layer is horizontal, do your next layer vertical. Keep alternating. item not reviewed by moderator and published
I have made this lasagna 3 times. Twice lettinng it rest about 10 minutes after removing from the oven. It was very difficult to get clean cut slices--very runny. The last time I made it in the morning and reheated it for dinner and again it did not cut in nicely shaped pieces. Love the taste but do not know why it does not hold together. Any hints... item not reviewed by moderator and published
Great recipe as is, but just be aware that you can make it with regular shredded mozzarella and without the goat cheese (compensate with extra ricotta. If using whole wheat noodles, soak 2 times with hot water. Fresh basil is not a must either, dried is fine. Fresh is always best though! item not reviewed by moderator and published
Love the hint of goat cheese! item not reviewed by moderator and published
This lasagna is even better than my traditional lasagna which I gleaned from a combo of Tyler Florence's and emeril's. This lasagna if made with good turkey sausage, goat cheese and the fresh mozzarella and herbs is, as my father in law would say, is heavenly! Very fresh and luxurious. It's a WOW. item not reviewed by moderator and published
I was throwing a dinner party and needed some "meat" for the guys. I figured this was a healthier option. The only change I made was to reduce the salt. I did try to soak the lasagna noodles as suggested but think I will make them according to the box next time. This is a keeper! item not reviewed by moderator and published
Very nice Ina, but I prefer my replacement for your ricotta mixture (creamed cottage cheese and bechemel. Your sauce is much better than mine and I added 1/2 cup red wine. item not reviewed by moderator and published
Wow. This was so good! I added extra fresh mozzarella for more gooey-ness and also a hand- full of red pepper flakes. Yum. Great staple. Leftovers were even better the next day. item not reviewed by moderator and published
I've made this recipe 3 times and it was DELICIOUS every time. I made a few modifications. I use 95% lean ground turkey and skim ricotta. I also add an additional layer of pasta. I found it better to boil the noodles according to the box recipe. I used 1 tsp of kosher salt in the sauce. This dish is a perfect crowd pleaser! item not reviewed by moderator and published
Great recipe but only if good ingredients are used! Have made with Whole Food Ricotta and their fresh mozarella and it's been wonderful. Use their turkey Italian sausage too. With those ingredients the salt amount is just perfect. Just made for a large group and used Trader Joe's cheese - the lasagna was dry and salty. Their ricotta doesn't compare and mozarella that isn't fresh adds too much salt. I love Gia Russa no boil whole wheat lasagna noodles too - worth tracking down. item not reviewed by moderator and published
Delicious! Even my brother-in-law, who for some reason doesn't care for lasagna, loved this turkey lasagna. I have made this a few times, the first time exactly as written. I now omit the goat cheese since I can't really taste in the recipe. Also, instead of using hot tap water to soak the noodles in, I boil some water and poor that over the noodles to let soak (since one time my noodles were still a little hard. Overall a great recipe! item not reviewed by moderator and published
The WORST lasagna I ever had! Way too much salt, even using the kosher salt. I followed the recipe to a T, and historically when I do that, recipes turn out amazing. My husband took one bite of it and ended up eating salad instead. What a waste...if I could yell at someone to get my money back on the ingredients, I would. item not reviewed by moderator and published
made it today , but pasta did not cooked just right i guess ill try cooking the pasta about 5 min before assembling the dish item not reviewed by moderator and published
Excellent dish. Perfect balance of flavors. Held it's shape and was easy to serve. Would make it again. The only change I made was using hot italian sausage (1lb and 1/2 lb. of mild sausage. Great sauce recipe. item not reviewed by moderator and published
This is the BEST lasagna recipe EVER! It is best if you use freshest ingredients versus processed. I use fresh local pork italian sausage and fresh made mozzarella &amp; it makes a HUGE difference in flavor.Best lasagna noodles to use are Del Cecco. I also like to add more basil. Great to reheat and freezes great too! item not reviewed by moderator and published
Very good! I doubled the recipe just and cooked it longer. I suggest adding more sauce and meat. item not reviewed by moderator and published
Delicious and easy. I did have to use extra sauce, but it took only a short time to put together and the result was great! item not reviewed by moderator and published
Delicious. I have made this twice and always has great response from my guests. However I used more like 3/4 lb of noodles, not 1/2 lb. I also used twice the ricotta with the recommended goat cheese mixture as 15 ounces was not sufficient to fill the 9 by 12 pan. Also made additional sauce- about 3 extra cups for my 9 by 12 pan. item not reviewed by moderator and published
OK.....it's official. This is the worlds best lasagna. MY 18 yr. old, worlds pickiest eater grandson said so! That's as good as it gets for me. All kidding aside,this really is fabulous and I love the no cook noodle method.The goat cheese(don't tell as some will turn their nose up really adds great flavor! item not reviewed by moderator and published
This was the best lasagna ever!!! I only added a tablespoon of sugar because I thought it was a tad salty (and I love salt but this was great! INA NEVER FAILS....EVER!!! item not reviewed by moderator and published
YUM!!! item not reviewed by moderator and published
Simple to make and tastes awesome. I'm not a huge goat cheese fan, but kept it in because the crowd I was serving likes it and I was pleasantly surprised. It wasn't overpowering. The noodle "cooking" method worked perfectly. I will definitely make this again. item not reviewed by moderator and published
I loved this!!! The no boil method makes the pasta seem freshly made, and the fresh mozzarella makes it fab!! I usually end up throwing some lasagna away. This entire pan was eaten! item not reviewed by moderator and published
I served this at my son's birthday party and it was delicious. I used no cook lasagna and omitted the goat cheese because my kids don't like it. It's the best lasagna I've ever made and had. item not reviewed by moderator and published
This is a great recipe! It is wonderful, delicious and a keeper! First time I made it was for a dinner party and everyone keeps asking when I will make it again. The last time I made it was for my husband, son and myself. We ate half and I froze the other half in Tupperware. It froze beautifully. I took it out of the freezer last night and had it for dinner tonight with a salad. I reheated it in the microwave and it was just as tasty as when I first made it. The only change was that i used ground turkey instead of turkey sausage. Barefoot contessa never disappoints! item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Typical Ina.....never disappoints. This was sooooo gooood!! Not salty at all, like some posted. They had to have used the baking salt, not the Kosher salt. Anyway, this dish DOES NOT DISAPPOINT and a definite MUST for your Recipe Folder. Enjoy!! : item not reviewed by moderator and published
Excellent! This was my first time making lasagna from scratch and I didn't want to mess with making a bechamel sauce or anything. This was easy enough but still tasted gourmet! I used 1/2 lb of mozzarella and 3oz goat cheese and that was perfect. I tried to grind the right amount of sea salt into it and it did not turn out too salty for me (but maybe it also helped that I decreased the cheese a little bit. I also mixed regular italian sausage with turkey sausage, using 4oz more than the recipe calls for because I had it. I will definitely be making this again! item not reviewed by moderator and published
The best lasagna I ever had! Made this several times now as it's always a family "request." Made a couple of pans for a larger party as a side to go with other foods and everyone there wanted the recipe. I think it's the goat cheese that makes it stand out. Really, really delicious! item not reviewed by moderator and published
Very nice lasagna. The addition of the goat cheese was great and gave it a nice kick---not too overpowering. item not reviewed by moderator and published
I didn't like this recipe. I usually boil my lasagna noodles, and Ina is right; it is a time consuming step. I was anxious to see if soaking the noodles in hot water would work. They were the right consistency, but they had a strange gummy texture. I also thought that the recipe had too much salt, and was way too chsesy. item not reviewed by moderator and published
For those who comment this is too salty...remember Ina uses kosher salt. If using table salt, use half the amount. item not reviewed by moderator and published
Loved the recipe, however it didn't make enough sauce for me. Perhaps I let it simmer too long before I put it into the pan? I used the no boil noodles, and used pork instead of turkey. I did use the goat cheese. Very fun. Cut down on the amount of salt, but as usual another Ina winner. item not reviewed by moderator and published
Another great ina recipe! She is my go to gal for recipes because she never lets me down! This was great. I've made it about 3 times already. I always buy grass fed beef and whole grain lasagna noodles and organic cheese. If you want to try and make it less fattening i know lisa lillien says to use eggplant in replace of some noodles which i haven't tried yet. But either way it was GREAT! item not reviewed by moderator and published
I didn't add goat cheese and it still tastes really good!! item not reviewed by moderator and published
Delicious! I always get rave reviews when I serve this to guests. This freezes well. item not reviewed by moderator and published
Just as other reviews have stated. This is the best lasagna recipe ever. Everyone loves it and goes back for seconds if not thirds. I've had to share the recipe several times after serving this for company. I'd give it 10 stars. item not reviewed by moderator and published
Overall I did like this lasagna but I found it too salty. I will make again but use less salt. I also used the no-cook noodles &amp; it was fine. item not reviewed by moderator and published
Really, really good. I loved the the goat cheese , it made the dish so creamy! I had never tried it before, but it actually tasted very similar to cream cheese. I disagree with the previous comment, there's no way it can ruin the dish. Goat cheese is super thick,not runny. Maybe she got a bad package.?? At any rate, please try this recipe, it's sure to be a favorite! item not reviewed by moderator and published
I would not make this lasagna again. I was very disappointed with the finished product. The goat cheese overpowered everything else in this recipe. In addition, it made the cheeses "soupy". I would leave the goat cheese out and cut the fresh mozzarella back to 1/2 - 3/4 pound. I liked the sauce and would actually use it to top spaghetti. I had no trouble with soaking the pasta and would use that method on future lasagna recipes. I used the "No Boil Oven Ready" lasagna by Delallo. It smelled great and I really love fresh mozzarella but the goat cheese was not a positive addition. item not reviewed by moderator and published
This recipe was perfect for a first-time lasagna. The flavor was amazing and it was so easy to make. My hubby loved it! I couldn't find goat cheese so I replaced it with half a package of cream cheese. Thanks again, Ina, for a wonderful dish. item not reviewed by moderator and published
This was so easy and so delicious! I love that you make your own tomato sauce - you know there are no artificial preservatives and other junk in it. I used spicy Italian sausage because that's what my husband and I prefer. And I loved the goat cheese in this - so yummy! item not reviewed by moderator and published
I just made this. It's in the oven. First lasagna I've ever made. Ina is a genius. I am giving this recipe 5 stars based solely on my faith in her. And the fabulous smell of this kitchen. item not reviewed by moderator and published
Delicious! The only reason I am giving it 4 stars is because it was a little too salty. I will definitely be making this again, with about 1/2 the salt. Husband &amp; teenage sons loved it! item not reviewed by moderator and published
love it, I try to claim it for my own old family recipe but some have figured out the charade item not reviewed by moderator and published
This was absolutely fantastic -- we rarely finish all of our leftovers, but my family ate this for 3 meals and loved it every time. I think that using turkey sausage rather than ground turkey and the addition of the goat cheese it what makes it special for sure. Definitely going into the rotation! item not reviewed by moderator and published
This was an easy, quick recipe to make, even on a weeknight. I did not have the goat cheese, so I did without it. And as usual when trying to make a last minute dinner, all I had to use was some ground turkey, so I used that instead of sausage. I have to say the final result was a wonderfully comforting meal that everyone loved. item not reviewed by moderator and published
This receipe it awesome! My husband and relatives loved it! The goat cheese makes it soo creamy with a little bit of tang. I also added a little bit of sugar to the sauce when I made this recipe using sweet italian pork sausage otherwise, stick to the receipe. Ina, you have it down to a science! I normally tweek receipes but I can honestly say I didn't have to on this one. Thanks for making me love lasagna again. item not reviewed by moderator and published
This receipe is fantastic!!!! The goat cheese definitely adds depth! I also used grated gruyere cheese in addition to the Parmesan and I think it was even better! Best I have ever made so far!!! item not reviewed by moderator and published
If I could give this ten stars I would! So decadent and not difficult to make...the goat cheese really adds depth of flavor and you really taste it when you take the first bite. I cooked the turkey sausage with a little crushed red pepper to give a little kick to it. Totally love the no-boil lasagna noodle method...you can have them in the water bath while you assemble everything else. Delish! item not reviewed by moderator and published
It's perfect! This is the only lasagna I make now. I think the goat cheese adds a secret richness that makes it extra special. Cook exactly as directed. item not reviewed by moderator and published
This was the first time I ever made a home made lasagna and it couldn't have been more easy. It was the best I ever tasted (and I've eaten lasagna in Italy! The only thing I did differently is use ground beef instead of turkey or sausage. (I hate turkey and had lots of ground beef on-hand. My in-laws were over for a visit and I really wowed them with this dish. Side note: Keep tasting &amp; adding salt little by little. Ricotta itself is salty &amp; so is parm so you don't want to over-do it. I used fresh herbs too &amp; that makes a huge difference. item not reviewed by moderator and published
I made this for my family last night after reading all the rave reviews but I wasn't impressed. My family and I found it WAY to salty, dry and all the cheese overpowered the turkey. It smelled delicious as it was baking but missed the mark on taste. IF I were to make it again, I would eliminate the salt, use half of the amount of Mozzarella, and make more sauce. item not reviewed by moderator and published
I tried this recipe for my boyfriend who loves lasagna. I've never really been a big fan of it. Now I realize why. I had never had really good lasagna. After this, however, I think I will be eating lasagna more often. I loved it &amp; so did my boyfriend!!! Thanks Ina, I've learned so much from you. You're amazing. item not reviewed by moderator and published
Really good lasagna! I absolutely love the goat cheese in it! I will definitely make again! item not reviewed by moderator and published
This is by far the GREATEST lasagna recipe ever!!!! I made it for a party and Everyone went back for seconds and asked for left overs to bring home. DO not change a thing in the recipe. I prepared and cooked it 2 days in advance and it was FABULOUS and full of flavor. Enjoy, thank you Ina for yet another DELICIOUS recipe! item not reviewed by moderator and published
So good! I took this to a dinner party and everyone kept asking who make the lasagna! I used a bigger pan so I added another layer of noodles and some leftover vodka spaghetti sauce to it. Delicious! And instead of buying the big balls of fresh mozzarella cheese, I bought these packs of things called pearl mozzarella. There's just a bunch of little balls of mozzarella cheese, same oz but half the price. You can spread them around so that you don't get giant bites of cheese. item not reviewed by moderator and published
Fan freaking-tastic!! I have made this many many times for my own family and for company. It never disappoints and you will have a request for the recipe every time you serve it to guests. As with most Ina recipes I half the salt to start, you can always add more if needed. I find the full amount in this recipe to be too much. I love that this lasagna cuts well straight from the oven, usually you have to wait until day 2 on most other lasagna recipes. item not reviewed by moderator and published
I've made this lasagna many times and each time I think it tastes better than the last! This last time I couldn't find any turkey sausage so I used 1 lb of Sweet Chicken Sausage and 1/2 lb of Spicy Chicken Sausage and it was incredible! item not reviewed by moderator and published
Very good and easy item not reviewed by moderator and published
I like lasagna, but after making this I now love it! This is the best lasagna Ive ever had hands down. You don't need to cook the onions and sausage separately as some have posted, and I would recommend using San Marzano tomatoes and Parmesan Reggiano. You also must use fresh mozzarella, not the pre shredded stuff. It has a perfect balance of cheese, tomatoes and sausage. It was even better the next day when reheated in the oven as it took a bit of the moisture so it held up a little better on the plate. Ignore the reviews where they alter the recipe so it no longer resembles the original. It's outstanding as is! item not reviewed by moderator and published
I used ground turkey instead of sweet turkey sausage. I added a little honey and Italian seasonings to compensate. It was awesome!! item not reviewed by moderator and published
Creamy, cheesy, sweet, meeaty, tomato goodness! This is some of the best lasagna I've ever had. My Mom has made it several times now at family gatherings and I just made it for the first time tonight. It's not too heavy, but still rich and satisfying - the way you expect home-style lasagna to be! It also seems to cook up fairly quickly and the prep isn't too tricky. item not reviewed by moderator and published
This is a wonderful lasagna recipe...my friends, husband and I all loved it. I, too used half spicy/ half hot sausage, a bit more sauce than called for ( 35 oz can and also pre-baked it earlier in the day. I just reheated it when everyone arrived, as I've found that lasagna has a better presentation after it gets a chance to sit &amp; firm up before serving. My squares were not only nice and neat, but so delicious, I served Giada's italian green salad with it, too. Great combination. This is going to replace my old stand by lasagna recipe. If you are looking for a dinner party dish that is tasty, easy and impressive try this. item not reviewed by moderator and published
I agree with NC_cook. You don't have to make some secret, hours on the stove sauce to win over guests with this elegant lasagna. The turkey sausage is a must. I made this for our Christmas dinner for my husband's side of the family. My brother and law looked up after the first bite and said, "Sausage?" He knew it had a deeper taste. I used Trader Joe's Quattro Formaggio instead of just parmesan. I also made a bechamel sauce and poured it over the top. This makes for a rich lasagna with added creaminess as it blends with the fresh mozzarella and red sauce. For me, this sent it over the top in a very delicious way. item not reviewed by moderator and published
I made 2 pans for Christmas dinner. I used whole wheat lasagna noodles. Everyone love it! Thanks Ina. item not reviewed by moderator and published
I made this last year for New Year's Eve and it was delicious! I use spicy turkey Italian sausage, otherwise, I don't change anything. I love that the sauce comes together quickly and you don't spend hours slaving over it. Also putting the noodles in a bowl of hot water to soften instead of boiling them is a real time saver, plus, they don't get mushy when the lasagna is baked. This is by far my favorite lasagna recipe. Love the tang of the goat cheese, too. item not reviewed by moderator and published
LOVE IT! I add some milk to make the cheese mixture creamier. item not reviewed by moderator and published
I discovered this recipe in an attempt to find neutral ground between "my" recipe and "his." We decided to break new ground with Ina's and found "our" new lasagna. We've made this five times in the past three months, and it's turned out perfect each time. As other reviewers have noted, the goat cheese adds a subtle, velvety richness. item not reviewed by moderator and published
I had very high expectations for this recipe... and it exceeded my expectations! I wasn't sure if I wanted to spend $50 on ingredients but I am so glad I did! I substituted lean italian ground turkey for sweet turkey sausage, because that was all I could find, but otherwise, I followed the recipe exactly. I'm not a very experienced cook and in fact, this was the first time I've ever made my own sauce but the directions were still easy enough to follow. I added wine and garlic bread to make the perfect meal and I'm looking forward to the leftovers! I love Ina and her recipes! item not reviewed by moderator and published
I've had dinner parties / football parties for the past week, and made this almost every time to rave reviews ... everyone loves it! I only used the freshest ingredients, especially basil and parsley, and it turned out great. Thanks, Ina, you're the best! item not reviewed by moderator and published
One more thing....I used the Barilla No Bake lasagna noodles and they turned out perfect!!  I would definitely recommend using them<br /> item not reviewed by moderator and published
Hi Lakisha, BTW, Ina ALWAYS uses kosher salt (as many do), so I always cut the salt in the recipes in half anyway.  I use table salt also.  Thanks for your post. item not reviewed by moderator and published
And to reply to the review below mine about the soaking of the noodles- I have never had an issue with it. It keeps them sturdy enough that they don't break as your laying them into the dish and they stand up to all the sauce and cooking. Great technique. item not reviewed by moderator and published
Maybe let the sauce simmer a few minutes longer after you've added all the ingredients. I lost track of time making the cheese spread that my sauce thickened up really well by the time I remembered to check on it. It wasn't runny at all. Hope that helps! ;-) item not reviewed by moderator and published

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