The best turkey lasagna from Ina Garten! Packed with so many delicious layers for an ultimate comfort food.
- 2 Tbsp. olive oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 1/2 lbs. mild Italian turkey sausage, casings removed
- 1 (28 oz.) can crushed tomatoes
- 1 (6 oz.) can tomato paste
- 1/4 cup chopped fresh parsley, divided
- 1/2 cup chopped fresh basil
- 1 3/4 tsp. Kosher salt, divided
- 3/4 tsp. fresh black pepper
- 8 oz. dry lasagna noodles
- 15 oz. ricotta cheese
- 4 oz. crumbled goat cheese
- 1 cup grated Parmesan cheese, plus 1/4 cup for the top
- 1 egg, lightly beaten
- 1 lb. fresh mozzarella, thinly sliced
- Heat olive oil in a large heavy-duty skillet. Add the onion and cook for 5 minutes over medium heat or until translucent. Add the garlic and cook until fragrant. Add the sausage, breaking it up with a wooden spoon. Cook for 8-10 minutes or until no longer pink.
- Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes or until thickened and reduced.
- Fill a large rectangular dish with hottest tap water. Add the lasagne noodles and soak in water for 20 minutes. Move the noodles around occasionally with a pair of tongs so they don’t stick. Drain and lay flat on a parchment lined baking sheet. Don’t leave the noodles in a colander or they will stick together.
- In a medium bowl, combine the ricotta cheese, goat cheese, 1 cup of Parmesan cheese, egg, remaining 2 tablespoons of parsley, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Preheat the oven to 400 degrees F.
- Spoon 1/3 of the sauce into a 9X13-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Next layer half the pasta, half the mozzarella, half the ricotta, and 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and remaining sauce. Sprinkle with 1/4 cup of Parmesan.
- Bake, uncovered for 30 minutes, or until the sauce is bubbling and the noodles are tender. Optional, broil the lasagna for 1-2 minutes. Rest for 15 minutes before slicing and serving.
- Sausage: I’ve made this lasagna with both mild and spicy Italian turkey sausage. Both are delicious. The spicy sausage has a slight bite and compliments the sweet ricotta and creaminess of the cheeses really nicely. Lasagna does not taste spicy. I do not recommend using plain ground turkey meat for this lasagna.
- Lasagna Noodles: Traditional boiled noodles or no-boil (or oven-ready) lasagna noodles both work in this recipe. If using no-boil noodles, then skip step 3. Also, the no-boil noodles tend to cook a little quicker than the traditional noodles. So start checking lasagna for doneness around 23 minutes.
- To Make Ahead: Lasagna can be prepared and assembled up to 1 day ahead. Tightly cover and refrigerate until ready to bake.
- To Freeze Lasagna: Assemble the lasagna in a freezer + oven safe baking dish. Do not bake it. Tightly cover the dish with plastic wrap, then go over with a layer of aluminum foil. I like to double wrap to avoid freezer burn. To bake frozen lasagna – discard the plastic wrap and aluminum foil and bake, uncovered, at 400F for 45-60 minutes. You can also thaw the frozen lasagna in the refrigerator overnight and bake it at 400F for 30 minutes.
- Recipe originally published February 2015.
Keywords: Ina Garten, comfort food, winter, fall