Classic Turkey Lasagna Recipe

This post may contain affiliate links that won’t change your price but will share some commission.

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.

Classic Turkey Lasagna

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.

Classic Turkey Lasagna

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

  1. Pasta Meatball Soup
  2. Tipsy Italian Sausage Pasta
  3. Hearty Hamburger-Pasta Soup From The Instant Pot!
  4. 20 Minute Tortellini Pasta Carbonara
  5. Air Fryer Turkey Meatballs
  6. Shrimp Pasta in Spicy New Orleans Tomato Cream Sauce
  7. New Orleans Sausage Shrimp Crawfish Pasta
ground turkey lasagna.

Classic Lasagna Recipe with Turkey

A hearty Italian classic made a little healthier!
Author: Paula
4.77 from 13 votes
Print Rate
Save To Your Recipe Box
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12 servings


  • 2 tablespoons oil
  • 1 cup white onion or one small onion
  • 2 large garlic clove 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 eggs 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.


Calories: 413kcal | Carbohydrates: 26g | Protein: 34g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 1020mg | Potassium: 660mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1045IU | Vitamin C: 12mg | Calcium: 400mg | Iron: 3mg
Want to save your favorite recipes?Create an account or login & ‘Save Recipe’ to your Recipe Box. You can access your saved recipes on any device & generate a shopping list for recipes in your collections.
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about saving recipes to your Recipe Box?Visit Recipe Box FAQ!

I collaborated with Jennie-O® Brand. The opinions expressed in this post are 100% my own.

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.


  1. 4 stars
    Started making this when I realized I was out of eggs, plowed forward anyway. Also, didn’t have goat cheese, so substituted sour cream. Also added 10 oz thawed frozen spinach to the ricotta mixture to increase the veggie factor. Loved the way this turned out! Need to add more salt if adding spinach!


  3. Thank you for this turkey recipe, my family prefer healthy food but great for picker
    eaters that’s 6 years old. this was great !!!

    You would be the ideal person to do a recipe book using turkey, fish, or chicken
    tenders for quick meals for mothers on the go for pickers eaters. hint, hint

4.77 from 13 votes (12 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!