The Best Turkey Lasagna
This Turkey Lasagna is a lighter, flavor packed twist on the classic! Made with turkey sausage and a creamy goat cheese ricotta filling, it's a crowd pleasing family dinner.
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.