Turkey Lasagna

Total Time:
1 hr 20 min
50 min
30 min

8 servings

  • 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

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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4.8 494
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
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

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