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+ servings

classic turkey lasagna recipe

Course dinner
Cuisine American/Southern, Italian
Keyword ground turkey, lasagna
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 413kcal
Author Paula Jones


  • 2 tablespoons olive 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
  • 1/4 cup flat-leaf parsley chopped fresh, divided (2 tablespoons dried parsley)
  • 1/2 cup basil leaves chopped fresh, or 2 tablespoons dried basil
  • 2 teaspoons salt
  • 1 teaspoon black pepper freshly ground
  • 1/2 pound lasagna noodles
  • 15 ounces ricotta cheese
  • 3 to 4 ounces creamy *goat cheese * ricotta, cottage, or feta cheese may be substituted
  • 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.


Recipe 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.


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