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close up turkey sausage lasagna

Ina Garten’s Turkey Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Katya
  • Prep Time: 50 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 20 mins
  • Yield: 8-10 1x
  • Category: Main
  • Method: Baked
  • Cuisine: Italian


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


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 400 degrees F.
  6. 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.
  7. 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 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.


  • 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