Classic Turkey Lasagna Recipe, a simple homemade lasagna recipe that’s easy enough for busy week nights. 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, Classic Turkey Lasagna recipe is freezer friendly. When I make 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.
- 2 tablespoons olive oil
- 1 cup chopped yellow onion or one small onion
- 2 garlic cloves minced
- 1 and 1/2 pounds ground turkey
- 1 28-ounce can of crushed tomatoes
- 1 6-ounce can tomato paste
- 1/4 cup chopped fresh flat-leaf parsley divided (2 tablespoons dried parsley)
- 1/2 cup chopped fresh basil leaves 2 tablespoons dried basil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 pound lasagna noodles
- 15 ounces ricotta cheese
- 3 to 4 ounces creamy *goat 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 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the ground sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading 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 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce bubbles.
* ricotta, cottage, or feta cheese may be substitutedRecipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
I collaborated with Jennie-O® Brand. The opinions expressed in this post are 100% my own.