Turkey Lasagna
Experience a new twist on classic lasagna with this hearty Turkey Lasagna. Say goodbye to boiling noodles—uncooked lasagna sheets are layered directly in a savory turkey ragu, emerging tender and flavorful under a rich blanket of bubbling cheese.
This recipe combines lean ground turkey with garlic, tomatoes, and oregano, creating a comforting yet wholesome ragu. Layered with ricotta, mozzarella, and Parmesan, each bite is filled with creamy, cheesy goodness balanced by a hint of fresh parsley.
Perfect for a family dinner or holiday gathering, this turkey lasagna is both simple and satisfying. With a golden, bubbling crust and fork-tender noodles, it’s a deliciously cozy dish that’s bound to impress.
Turkey Lasagna Ingredients
Key Components for a Flavorful Turkey Lasagna
- Olive Oil – A rich base that enhances the flavors, bringing depth to the savory sauce as it melds with the onion and garlic.
- Red Onion – Adds a gentle sweetness and a delicate crunch, setting the stage for the robust turkey ragu.
- Ground Turkey – Lean and hearty, turkey brings a comforting richness, making each layer satisfying without overpowering.
- Garlic – Fragrant and flavorful, it complements the tomato base with a warm, aromatic depth.
- Tomato Paste & Tomatoes – The heart of the ragu; crushed and whole tomatoes create a thick, robust sauce balanced by tomato paste’s concentrated sweetness.
- Mozzarella – Melts into a bubbling, creamy topping, adding a rich, cheesy layer that envelops each noodle.
- Ricotta – Creamy and mild, ricotta adds a soft, luscious layer that balances the flavors with its light, airy texture.
- Parmesan – Grated for a nutty finish, Parmesan brings a slightly sharp contrast to the rich mozzarella and ricotta.
- Parsley – Bright and herbaceous, this garnish gives a touch of freshness, balancing the lasagna’s richness with vibrant color and taste.
Turkey Lasagna Recipe Tips
- Prevent Watery Layers by Draining Tomatoes Well
When using canned whole and crushed tomatoes, excess liquid can cause a watery lasagna. For a thicker, richer ragu, drain the canned tomatoes briefly before adding them to the saucepan. Alternatively, allow the sauce to reduce uncovered during the last 10 minutes of cooking. This step intensifies the flavors, resulting in a hearty, well-balanced filling that complements the creamy cheese layers without making the dish soggy. - Achieve Perfectly Tender Noodles
Skipping the pre-boil step for lasagna noodles not only saves time but also allows the noodles to soak up flavor from the sauce as they cook. To ensure they turn out tender, make sure the sauce is spread evenly across each noodle layer, fully covering the noodles to prevent dry spots. Baking the lasagna covered with foil traps steam, ensuring the noodles cook through evenly. A quick broil at the end creates a golden, bubbling top layer, adding a perfect finishing touch. - Make Ahead and Freeze with Ease
This lasagna is an excellent make-ahead dish! To save time on busy days, assemble the lasagna up to the baking step, cover tightly with foil, and freeze. When you’re ready to cook it, thaw in the fridge overnight and bake as directed. If baking from frozen, cover and bake at 350°F for 1.5 to 2 hours, removing the foil in the last 10 minutes. This make-ahead method makes it easy to serve a homemade, delicious meal on demand.
What to Serve with Turkey Lasagna
- Simple Green Salad
A fresh, crisp green salad with a light vinaigrette balances the richness of the lasagna perfectly. Consider a mix of arugula, spinach, and radicchio topped with a simple balsamic or lemon dressing. The acidity of the dressing cuts through the creamy cheese, while the greens add a refreshing contrast to the hearty lasagna. - Garlic Bread or Rustic Baguette
A warm slice of garlic bread or a piece of rustic baguette is ideal for sopping up every bit of the delicious ragu sauce. Brush thick slices with garlic-infused olive oil, sprinkle with parsley, and toast until golden. The added crunch and garlic flavor complement the tender layers of lasagna for an irresistible combination. - Roasted Vegetables
Oven-roasted vegetables like zucchini, bell peppers, or asparagus add a colorful, nutritious side. Toss the vegetables with olive oil, salt, and pepper, and roast them until caramelized. Their earthy, slightly sweet flavors pair beautifully with the savory, cheesy lasagna, offering a satisfying vegetable side that enhances the overall meal.
FAQ
1. Can I use no-boil lasagna noodles instead of regular ones?
Yes, you can use no-boil noodles; however, they tend to absorb more moisture. Ensure your sauce is not overly thick, as the no-boil noodles will need it to cook fully. Some adjustments to baking time may be necessary.
2. How can I make this recipe vegetarian?
To make a vegetarian version, simply swap the ground turkey with your favorite meat substitute or use hearty vegetables like mushrooms, zucchini, and bell peppers. This will create a delicious veggie ragu that pairs well with the cheese layers.
3. Can I prepare the lasagna in advance?
Absolutely! You can assemble the lasagna up to a day in advance and refrigerate it. Allow it to come to room temperature before baking or increase baking time slightly if cooking straight from the fridge.
4. What is the best way to store leftovers?
Leftovers can be refrigerated in an airtight container for up to three days. Reheat individual portions in the microwave, or cover and bake in the oven at 350°F until heated through. For longer storage, freeze in portions for easy future meals.
Turkey Lasagna
Ingredients
- 1/4 cup olive oil
- 1 red onion chopped
- 3 cloves garlic minced
- 2 pounds ground turkey
- 1/4 cup tomato paste
- One 28-ounce can crushed tomatoes
- One 28-ounce can whole peeled tomatoes
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- One 32-ounce container ricotta cheese
- 1/2 bunch parsley finely chopped
- 1 large egg lightly beaten
- 1 pound mozzarella grated (about 4 cups), divided
- 3/4 cup grated Parmesan cheese divided
- 12 lasagna noodles not pre-cooked; about 12 ounces
Instructions
- In a medium saucepan, heat olive oil over medium-high heat. Sauté the chopped onion, stirring occasionally, until it softens and begins to turn translucent, approximately 8 minutes. Add the ground turkey and minced garlic, cooking while breaking the turkey apart with a wooden spoon until it is fully cooked, around 6 to 8 minutes. Stir in the tomato paste and cook, stirring periodically, for about 5 minutes.
- Add the crushed tomatoes to the saucepan. Incorporate the whole peeled tomatoes, crushing them by hand as you add them. Sprinkle in the dried oregano, then season with salt and pepper to taste. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook until slightly thickened, roughly 30 minutes, uncovering for the last 5 minutes to reduce the sauce.
- Reserve 1 cup of the grated mozzarella and 1/4 cup of the grated Parmesan in a separate bowl. In a large bowl, combine the ricotta, chopped parsley, beaten egg, and the remaining mozzarella and Parmesan cheeses. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Preheat the oven to 375°F.
- Spread about 2 cups of the turkey sauce across the bottom of a deep 9-by-13-inch broiler-safe baking dish. Arrange 3 lasagna noodles lengthwise over the sauce, leaving approximately 1/2 inch between each. Place a fourth noodle horizontally across the shorter side of the dish, breaking as needed to fit. Spoon about 1 1/2 cups of sauce over the noodles, then evenly dollop one-third of the cheese mixture on top using a large spoon or ice-cream scoop. Repeat this layering process, pressing each new noodle layer down gently. Finish with a final layer of noodles, then spread the remaining sauce on top.
- Cover the baking dish tightly with aluminum foil and bake for about 1 hour, until the noodles are soft and tender when pierced with a paring knife. Remove the foil, sprinkle the reserved mozzarella and Parmesan over the top, and increase the oven temperature to broil. Broil for 5 to 7 minutes, or until the cheese is melted, golden, and bubbling. Allow the lasagna to rest for 30 minutes before serving.
