This easy and delicious Turkey Lasagna is a comforting, hearty meal perfect for any night of the week. With creamy ricotta, tangy tomato sauce, and melted mozzarella, it’s a simple yet satisfying dish. You can easily swap ingredients to suit your taste or what you have on hand. Enjoy a warm, filling dinner!
Ingredients Needed
- 30ml olive oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 680g sweet Italian turkey sausage, casings removed
- One 28-ounce can crushed tomatoes in tomato puree
- One 6-ounce can tomato paste
- 15g chopped fresh flat-leaf parsley, divided (about )
- 1/2 cup chopped fresh basil leaves
- 10g kosher salt
- 2g freshly ground black pepper
- 1/2 pound lasagna noodles
- 425g ricotta cheese
- 85-113g creamy goat cheese, crumbled
- 1 cup grated Parmesan, plus 1/4 cup for sprinkling (about 100g, and 25g for topping)
- 1 extra-large egg, lightly beaten
- 450g fresh mozzarella, thinly sliced
How To Make Turkey Lasagna
- Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F.
- Prepare the Sauce: Heat the olive oil in a large skillet over medium-low heat. Add the chopped onion and cook for 5 minutes until translucent. Add the minced garlic and cook for 1 more minute. Stir in the turkey sausage, breaking it apart with a fork, and cook for 8-10 minutes until browned and no longer pink. Add the crushed tomatoes, tomato paste, 2 tablespoons of parsley, basil, salt, and pepper. Let it simmer uncovered for 15-20 minutes until it thickens.
- Prepare the Noodles: Fill a large bowl with hot tap water. Add the lasagna noodles and let them sit for 20 minutes. Drain the noodles once soft and set aside.
- Make the Cheese Mixture: In a medium bowl, mix the ricotta, goat cheese, 100g Parmesan, beaten egg, remaining parsley, salt, and pepper. Set the mixture aside.
- Assemble the Lasagna: Ladle 1/3 of the sauce into a 23x30cm (9×12-inch) baking dish, spreading it evenly across the bottom. Layer the ingredients in the following order: half of the noodles, half of the mozzarella slices, half of the ricotta mixture, and 1/3 of the sauce. Repeat the layers with the remaining ingredients, topping with the remaining Parmesan.
- Bake the Lasagna: Bake the lasagna for 30 minutes, or until the sauce is bubbling and the cheese is melted and golden. Let it sit for 5 minutes before serving.
Recipe Tips
- Use fresh herbs for better flavour: Fresh basil and parsley really enhance the taste of the sauce. Don’t skip them!
- Don’t overcook the noodles: Let the noodles soak in hot water instead of boiling them to avoid them becoming mushy.
- Break up the sausage well: Make sure to break the turkey sausage into small bits so that it mixes well with the sauce and cooks evenly.
- Layer carefully for a perfect bake: Spread the layers evenly, ensuring the cheese and sauce are well-distributed so every bite has the right balance of flavour.
- Let the lasagna sit before serving: Allow the lasagna to rest for about 5 minutes after baking. This helps it set, making it easier to slice and serve.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover turkey lasagna cool to room temperature. Once cooled, cover it tightly with cling film or store it in an airtight container. Keep it in the fridge for up to 3 days.
- Freeze: To freeze, wrap the lasagna tightly in foil or place it in an airtight container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge then reheat.
- Reheting: Reheat leftovers by baking them in a preheated oven at 180°C (160°C fan) for 20-25 minutes, until the cheese is bubbly and the lasagna is hot throughout.
Nutrition Facts
Serving Size: 1 serving (approximately 1/8 of the recipe)
- Calories: Approximately 615 kcal
- Total Fat: 32g
- Saturated Fat: 14g
- Trans Fat: 0.3g
- Monounsaturated Fat: 10g
- Polyunsaturated Fat: 4.2g
- Cholesterol: 119mg
- Sodium: 1,290mg
- Potassium: 672.1mg
- Total Carbohydrate: 45g
- Dietary Fiber: 4.2g
- Sugars: 7.3g
- Protein: 37g
Try More Recipes:
Barefoot Contessa Turkey Lasagna
Description
This easy and delicious Turkey Lasagna is a comforting, hearty meal perfect for any night of the week. With creamy ricotta, tangy tomato sauce, and melted mozzarella, it’s a simple yet satisfying dish. You can easily swap ingredients to suit your taste or what you have on hand. Enjoy a warm, filling dinner!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C (180°C fan) or 400°F.
- Prepare the Sauce: Heat the olive oil in a large skillet over medium-low heat. Add the chopped onion and cook for 5 minutes until translucent. Add the minced garlic and cook for 1 more minute. Stir in the turkey sausage, breaking it apart with a fork, and cook for 8-10 minutes until browned and no longer pink. Add the crushed tomatoes, tomato paste, 2 tablespoons of parsley, basil, salt, and pepper. Let it simmer uncovered for 15-20 minutes until it thickens.
- Prepare the Noodles: Fill a large bowl with hot tap water. Add the lasagna noodles and let them sit for 20 minutes. Drain the noodles once soft and set aside.
- Make the Cheese Mixture: In a medium bowl, mix the ricotta, goat cheese, 100g Parmesan, beaten egg, remaining parsley, salt, and pepper. Set the mixture aside.
- Assemble the Lasagna: Ladle 1/3 of the sauce into a 23x30cm (9×12-inch) baking dish, spreading it evenly across the bottom. Layer the ingredients in the following order: half of the noodles, half of the mozzarella slices, half of the ricotta mixture, and 1/3 of the sauce. Repeat the layers with the remaining ingredients, topping with the remaining Parmesan.
- Bake the Lasagna: Bake the lasagna for 30 minutes, or until the sauce is bubbling and the cheese is melted and golden. Let it sit for 5 minutes before serving.
Notes
- Use fresh herbs for better flavour: Fresh basil and parsley really enhance the taste of the sauce. Don’t skip them!
- Don’t overcook the noodles: Let the noodles soak in hot water instead of boiling them to avoid them becoming mushy.
- Break up the sausage well: Make sure to break the turkey sausage into small bits so that it mixes well with the sauce and cooks evenly.
- Layer carefully for a perfect bake: Spread the layers evenly, ensuring the cheese and sauce are well-distributed so every bite has the right balance of flavour.
- Let the lasagna sit before serving: Allow the lasagna to rest for about 5 minutes after baking. This helps it set, making it easier to slice and serve.
Barefoot Contessa Turkey Lasagna