Blissfully Delicious

Turkey Lasagna

My husband Red has been taking over the cooking duty at our household for the past couple of months. This is a recipe that we often make at our house, but I just realized, I have never posted. The recipe was inspired by Ina’s famous Turkey Lasagna Recipe, but we have modified it to the ingredients that we have readily available at the house. It’s a no-fail recipe that will be sure to satisfy your diners. I have also enjoyed them with sliced fresh mozzarella as topping. Enjoy!

2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds ground turkey (the next six seasoning will be mixed into the ground turkey)
2 tsp garlic powder
1 1/2 tsp sugar
1 tsp dried oregano
1 1/2 tsp fennel seed
1/2 tsp pepper
1 1/2 tsp salt
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles (no-boil)
15 ounces ricotta cheese
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten


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.

Mix the following six seasoning listed under ground turkey ingredient into ground turkey.

Add the seasoned ground turkey mixture 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 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, 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 third 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 is bubbling.

Yield: 8 servings


7 Responses to “Turkey Lasagna”

  1. #
    Eva — January 30, 2010 at 4:30 pm

    that looks delicious! i make pasta dishes that use up whatever i find in the fridge all the time

  2. #
    Cherine — February 7, 2010 at 5:59 am

    Looks delicious!

  3. #
    Jesica @ Pencil Kitchen — November 7, 2011 at 1:19 am

    Turkey in a lasagna??!

  4. #
    Alexandra — November 7, 2011 at 5:26 am

    Yummy! I love ground turkey :)

  5. #
    Lauren @ hey, who cut the cheese? — November 7, 2011 at 7:38 am

    This looks great! I love lasagna, and other traditionally heavy pasta dishes, but am always looking for a way to lighten them up a bit. Thanks for sharing!

  6. #
    Olivia — December 5, 2011 at 4:40 pm

    This was really great – honestly no one actually knew that it was turkey instead of beef. I told them I found a new recipe for my lasagna and that was what they thought the different taste was. You know, it was really good and no one complained. Nice to cut out some of the fat from the beef!

    • h2babe — December 5th, 2011 @ 7:26 pm

      Hi Olivia, thanks for your visit and comment! Glad you liked it. I agree that nobody can really tell that it is turkey :) That’s why we love it :)

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