Classic Turkey Lasagna Recipe, a simple homemade lasagna recipe that’s easy enough for busy weeknights. Ground turkey replaces traditional ground beef in this recipe making it lower in calories and fat.
This recipe is a tried and true crowd-pleaser. It’s my go-to family meal when we’re really busy and when I can’t think of anything else I want to make!
Classic Turkey Lasagna Recipe
This lasagna is loaded with gooey cheese. It has from the mozzarella cheese, goat cheese, and parmesan cheese. For slight variations in flavor, you can replace the goat cheese with ricotta cheese, cottage cheese, or feta cheese.
With the hearty pasta, this recipe is freezer friendly. When I make a recipe, I typically double it and freeze one of the batches. I like to use those heavy-duty aluminum tins for the one going into the freezer. After I assemble the Classic Turkey Lasagna Recipe in the tin, I cover it tightly with aluminum foil and freeze. I thaw it in the refrigerator over-night then bake at 400°F for 30 minutes or until it’s hot throughout and the cheese is melted.
If you prefer a beef lasagna, try my Easy Lasagna recipe.
This ground turkey filled lasagna is saucy and cheesy, while still being wholesome and fulfilling!
While you’re here, check out these recipes
- Pasta Meatball Soup
- Tipsy Italian Sausage Pasta
- Hearty Hamburger-Pasta Soup From The Instant Pot!
- 20 Minute Tortellini Pasta Carbonara
- Air Fryer Turkey Meatballs
- Shrimp Pasta in Spicy New Orleans Tomato Cream Sauce
- New Orleans Sausage Shrimp Crawfish Pasta
Classic Lasagna Recipe with Turkey
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- 2 tablespoons oil
- 1 cup chopped yellow onion or one small onion
- 2 large garlic cloves minced
- 1 and 1/2 pounds ground turkey
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- ¼ cup flat-leaf parsley chopped fresh, divided (2 tablespoons dried parsley)
- ½ cup basil leaves chopped fresh, or 2 tablespoons dried basil
- 2 teaspoons salt adjust to your taste
- 1 teaspoon black pepper freshly ground
- ½ pound lasagna noodles
- 15 ounces cottage cheese or cricotta cheese
- 1 cup grated Parmesan plus 1/4 cup for sprinkling on the top
- 1 extra-large egg lightly beaten
- 1 pound mozzarella thinly sliced or shredded
- Preheat the oven to 400°F.
- Heat the oil in a 10 to 12-inch skillet. Add the onion and cook until translucent about 4 to 5 minutes. Add the garlic and cook for 1 more minute. Next, add the turkey and cook until no longer pink. This will take 7 to 8 minutes.
- To the skillet with turkey, add the tomatoes, tomato paste, 2 tablespoons parsley, basil, 1 and ½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over low heat, for 30 minutes, until thickened.
- While the sauce is simmering, boil the noodles to al dente. Drain.
- In a medium bowl, combine the ricotta, 1 cup of Parmesan, egg, the remaining parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper.
- Ladle ⅓of the sauce into a 9×13-inch baking dish. Spread the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one ⅓ of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.
- Sprinkle with ¼ cup parmesan. Bake for 30 minutes, until the sauce bubbles.
- Allow the lasagna to cool 10 minutes before cutting and serving.
- Store in an airtight container in the refrigerator for up to 5 days. Reheat covered in the oven or microwave.
I collaborated with Jennie-O® Brand. The opinions expressed in this post are 100% my own.