Ina Garten's Turkey Lasagna (The Best Lasagna) - Little Broken (2024)

Turkey Lasagna

I’ve been making Ina Garten’s turkey lasagna for years now. It’s the only lasagna recipe I make at home, besides our Chicken Mushroom and Spinach Lasagna. It is truly the best in my opinion and very different from what I’ve had in the past.

The funny part is that I’m not even a huge pasta or lasagna fan but what caught my attention was the fact that this recipe called for Italian sausage and four different kinds of cheese! And who can ever say no to cheese?!

I came across the recipe in the Barefoot Contessa Family Style cookbook. I absolutely love this lasagna because it’s made with sausage instead of plain turkey meat. So all the guesswork of seasoning the meat sauce is done for you.

It’s rich, flavorful, and exactly what you want in this comfort meal. Perfect for a cozy family night dinner or even your holiday table. Your guests will love it!

What are the Ingredients for Turkey Lasagna?

Here are the ingredients you’ll need to make the turkey lasagna:

What Side Dishes Go With Lasagna?

You really can’t go wrong with a side dish for lasagna. Some type of vegetables, such as Roasted Garlic Green Beans or your favorite green salad is always a winner.

We love creamyGreek Cucumber Salad as it pairs amazingly with this carb-loaded comfort food. Kale Caesar Salad is a great option if you’re looking for something more traditional.

Or make this 5-minute Parmesan Arugula Kale Salad with Pine Nutsfor an easy side.

Ingredients

UnitsScale

• 2 Tbsp. olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 1/2 lbs. mild Italian turkey sausage, casings removed
• 1 (28 oz.) can crushed tomatoes
• 1 (6 oz.) can tomato paste
• 1/4 cup chopped fresh parsley, divided
• 1/2 cup chopped fresh basil
• 1 3/4 tsp. Kosher salt, divided
• 3/4 tsp. fresh black pepper
• 8 oz. dry lasagna noodles
• 15 oz. ricotta cheese
• 4 oz. crumbled goat cheese
• 1 cup grated Parmesan cheese, plus 1/4 cup for the top
• 1 egg, lightly beaten
• 1 lb. fresh mozzarella, thinly sliced

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1. Heat olive oil in a large heavy-duty skillet. Add the onion and cook for 5 minutes over medium heat or until translucent. Add the garlic and cook until fragrant. Add the sausage, breaking it up with a wooden spoon. Cook for 8-10 minutes or until no longer pink.
2. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat for 15-20 minutes or until thickened and reduced.
3. Fill a large rectangular dish with hottest tap water. Add the lasagne noodles and soak in water for 20 minutes. Move the noodles around occasionally with a pair of tongs so they don’t stick. Drain and lay flat on a parchment lined baking sheet. Don’t leave the noodles in a colander or they will stick together.
4. In a medium bowl, combine the ricotta cheese, goat cheese, 1 cup of Parmesan cheese, egg, remaining 2 tablespoons of parsley, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
5. Preheat the oven to 400 degrees F.
6. Spoon 1/3 of the sauce into a 9X13-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Next layer half the pasta, half the mozzarella, half the ricotta, and 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and remaining sauce. Sprinkle with 1/4 cup of Parmesan.
7. Bake, uncovered for 30 minutes, or until the sauce is bubbling and the noodles are tender. Optional, broil the lasagna for 1-2 minutes. Rest for 15 minutes before slicing and serving.

• Sausage: I’ve made this lasagna with both mild and spicy Italian turkey sausage. Both are delicious. The spicy sausage has a slight bite and compliments the sweet ricotta and creaminess of the cheeses really nicely. Lasagna does not taste spicy. I do not recommend using plain ground turkey meat for this lasagna.
• Lasagna Noodles: Traditional boiled noodles or no-boil (or oven-ready) lasagna noodles both work in this recipe. If using no-boil noodles, then skip step 3. Also, the no-boil noodles tend to cook a little quicker than the traditional noodles. So start checking lasagna for doneness around 23 minutes.
• To Make Ahead: Lasagna can be prepared and assembled up to 1 day ahead. Tightly cover and refrigerate until ready to bake.
• To Freeze Lasagna: Assemble the lasagna in a freezer and oven safe baking dish. Do not bake it. Tightly cover the dish with plastic wrap, then go over with a layer of aluminum foil. I like to double wrap to avoid freezer burn. To bake frozen lasagna – discard the plastic wrap and aluminum foil and bake, uncovered, at 400F for 45-60 minutes. You can also thaw the frozen lasagna in the refrigerator overnight and bake it at 400F for 30 minutes.