Get ready to fall in love with lasagna all over again! This Turkey Lasagna is a game changer. By using lean sweet Italian turkey sausage and a surprise ingredient; creamy goat cheese; we’ve created a lasagna that feels indulgent but is a bit lighter than the traditional beef version. The result is a lasagna that is layered with incredible depth of flavor, rich tomato sauce, and the most luxurious, tangy cheese filling. It’s the perfect centerpiece for a family Sunday dinner or a make ahead meal that will have everyone asking for seconds.
Why You’ll Love This Recipe
- A Lighter Take: Using turkey sausage keeps it lean without sacrificing an ounce of the classic, savory Italian flavor.
- The Goat Cheese Secret: The addition of goat cheese to the ricotta mixture adds a sophisticated, tangy creaminess that makes this lasagna truly special.
- No Boil Noodles, No Problem: The hot soak method for the noodles is foolproof and ensures perfectly cooked pasta every time.
- Feeds a Crowd: This is a classic 9×13 pan of comfort, perfect for family dinners, potlucks, or having leftovers for the week.
Ingredients for Turkey Lasagna
For the Turkey Sauce:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 ½ pounds sweet Italian turkey sausage, casings removed
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- ¼ cup chopped fresh parsley, divided
- ½ cup chopped fresh basil leaves
- 2 teaspoons kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
For the Cheese Filling & Assembly:
- ½ pound (about 9-10) lasagna noodles
- 15 ounces ricotta cheese
- 4 ounces creamy goat cheese, crumbled
- 1 cup grated Parmesan cheese, plus ¼ cup for topping
- 1 large egg, lightly beaten
- 1 pound fresh mozzarella cheese, thinly sliced
Instructions for Making Turkey Lasagna
1Create the Flavorful Turkey Sauce: Preheat your oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium low heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent. Stir in the garlic and cook for one more minute until fragrant.
Add the turkey sausage, using a fork to break it up into small crumbles. Cook for 8-10 minutes, until no longer pink.
Stir in the crushed tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1 ½ teaspoons of the salt, and ½ teaspoon of black pepper. Let the sauce simmer uncovered for 15-20 minutes, until it has thickened nicely.
2Soak the Lasagna Noodles: While the sauce simmers, fill a large bowl with the hottest tap water from your sink. Add the lasagna noodles and let them soak for about 20 minutes. This softens them so they cook perfectly in the oven without getting mushy. Drain well before assembling.
3Make the Tangy Cheese Filling: In a medium bowl, combine the ricotta cheese, crumbled goat cheese, 1 cup of Parmesan cheese, the beaten egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon of salt, and ¼ teaspoon of pepper. Mix until well combined.
4Layer the Lasagna: Spread about 1 cup (one third) of the turkey sauce evenly on the bottom of a 9×13 inch baking dish.
Arrange a layer of soaked noodles over the sauce, breaking them to fit if necessary.
Top the noodles with half of the sliced mozzarella, then half of the ricotta cheese mixture (drop it in dollops and spread gently).
Spoon another third of the sauce over the cheese.
Repeat the layers: remaining noodles, remaining mozzarella, remaining ricotta mixture, and the final third of the sauce.
Finish by sprinkling the top with the remaining ¼ cup of Parmesan cheese.
5Bake to Bubbly Perfection: Bake for 30-35 minutes, until the lasagna is hot and bubbly all over and the cheese on top is beautifully spotty and golden.
For the best slices, let the lasagna rest for 10-15 minutes after pulling it out of the oven. This allows the layers to set.
The Best Turkey Lasagna
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 2 garlic cloves minced
- 1 ½ pounds sweet Italian turkey sausage casings removed
- 1 28 ounce can crushed tomatoes
- 1 6 ounce can tomato paste
- ¼ cup chopped fresh parsley divided
- ½ cup chopped fresh basil leaves
- 2 teaspoons kosher salt divided
- ¾ teaspoon black pepper divided
- ½ pound lasagna noodles
- 15 ounces ricotta cheese
- 4 ounces creamy goat cheese crumbled
- 1 cup grated Parmesan cheese plus ¼ cup for topping
- 1 large egg lightly beaten
- 1 pound fresh mozzarella cheese thinly sliced
Instructions
- Preheat oven to 400°F.
- Make Sauce: Heat oil, cook onion (5 mins), add garlic (1 min). Add turkey sausage, cook 8-10 mins until no longer pink. Add tomatoes, paste, 2 tbsp parsley, basil, 1 ½ tsp salt, ½ tsp pepper. Simmer 15-20 mins.
- Soak noodles in hot tap water for 20 minutes. Drain.
- Make Cheese Filling: Mix ricotta, goat cheese, 1 cup Parmesan, egg, remaining parsley, salt, and pepper.
- Assemble: Spread ⅓ sauce in 9x13 dish. Layer: Noodles, ½ mozzarella, ½ ricotta mix, ⅓ sauce. Repeat. Top with ¼ cup Parmesan.
- Bake 30-35 mins until bubbly. Rest 10 mins before serving.
Notes
- Goat Cheese Tip: If you're unsure about goat cheese, start with 3 ounces. It adds a fantastic tangy creaminess without being overpowering.
- Make Ahead: Assemble the lasagna completely, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
- No Boil Noodles: This "hot soak" method is foolproof and prevents the noodles from absorbing too much liquid from your sauce.
