Turkey Lasagna

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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!

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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.

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This recipe was good & 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 & 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.

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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.

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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...

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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!

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Love the hint of goat cheese!

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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.

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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!

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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.