Can you make lasagna without boiling noodles?

Yes. Simply use no-boil (or oven-ready) lasagna noodles.

How do you keep lasagna noodles from sticking together?

After you drain the noodles, lay each noodle flat on a parchment-lined baking sheet. Or skip the parchment and spray the sheet with non-stick spray. It takes a little extra time, but it's worth it.

How long to bake lasagna and at what temperature?

You'll need to bake the lasagna at 400 degrees F for 30 minutes, uncovered.

Does lasagna have to be covered with foil?

No. Lasagna does not have to be covered with foil. It is baked uncovered.

Should you leave lasagna to rest?

Yes. Ideally, you want the lasagna to rest for about 15 minutes, uncovered, before cutting and serving. Otherwise, it will be a sloppy mess if you cut into it right away.

How do you tell lasagna is done?

When the noodles are cooked through, the sauce is bubbling around the edges, and the cheese is melted that's when lasagna is done. Insert a toothpick into the lasagna and if the toothpick goes in easily without a lot of resistance, the noodles are done, and your lasagna is ready.

Why is my lasagna soupy?

To make sure your lasagna is not a runny mess, drain the lasagna noodles thoroughly before layering. Use Italian turkey sausage and not Italian pork sausage. Pork sausage has more fat content, therefore, it tends to be more "oily" when baked. Allow your sauce to simmer until reduced and thickened so any and all moisture can evaporate.

Ina Garten's Turkey Lasagna (The Best Lasagna)

Name: Ina Garten's Turkey Lasagna Recipe
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 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

Description

The best turkey lasagna from Ina Garten! Packed with so many delicious layers for an ultimate comfort food.

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

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 and 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.

Nutrition

Serving Size:
Calories: 462
Sugar: 7.1 g
Sodium: 1567.1 mg
Fat: 19.4 g
Carbohydrates: 31.9 g
Protein: 40.5 g
Cholesterol: 79.8 mg