turkey bolognese

Switch out the beef for poultry in this Turkey Lasagna from Delish.com.

Turkey Lasagna

lasagna noodles

Kosher salt

olive oil

garlic,

onion, finely chopped

tomato paste

turkey

tomatoes

c. basil

(16-oz.) container ricotta, preferably full fat

c. grated Parmesan,

tbsp. parsley

lb. fresh mozzarella, sliced

Do you prefer cooking with ground turkey over ground beef?

Followed the recipe, and I added some oregano and garlic to the sauce and it was amazing. 😍

It did have some trouble with staying in one piece like the end result in the video, but I think it may have been too much moisture in the sauce. Something to work on next time!

Delicious! We resisted returning for thirds!  Made a few substitutions because I didn't have everything on hand (like cottage cheese for ricotta and spinach for parsley). My first time making lasagna with ground turkey, and I wasn't sure we'd like it;  but we loved i!

Oh my gosh! This was hands down the BEST lasagna I have ever made. I added fresh garlic and spinach to the ricotta mixture, and subbed Raos sauce for the canned tomato. 

it will be a new staple in my house!

I followed the directions to a tee, but it was a little dry. So, I poured a can of tomato sauce over it and sprinkled a little oregano on top. That did the trick!

Great recipe. I made the meat sauce to my taste adding crushed red bell pepper, garlic salt, oregano, a little hot sauce, an extra small can of tomato sauce, and a few dashes of red wine vinegar. I used oregano in the ricotta and added extra Parmesan. Next time I will slice the mozzarella thinner. Everyone loved it. Will make again!

Tried this for the first time tonight.  As a surprise dinner for Valentines day... Lets just say.. It was a success !!

First lasagna I have ever made and it was beyond fantastic. This makes a lot! I couldn’t use all the noodles. Hubby likes it and he’s usually open to tell me what to change for next time. He said it was amazing, maybe a little less cheese? But for me that’s not goinyg to happen. Making it again as we speak!!!!!

This was so good but instead of 1lb of meat I used 2lbs of meat and I added 2 eggs to my ricotta and added 8oz of shredded mozzarella to the ricotta mix and the remainder 8oz of mozzarella on top of the lasagna

Fantastic recipe!! Subbed out gluten free no boil noodles for regular ones (celiac here) and it was just as good!! Well done!

https://streaming.hearstdigitalstudios.com/7ebe20a0-4942-412f-a10b-7c7230ec2554/video_rover_16x9_1080p_hd_1572617834_47802.mp4

This Is The Only Lasagna Recipe You'll Ever Need

Slow Cooker Turkey Mushroom Bolognese- a lightened up version that is packed with flavor and depth. Simple easy healthy recipe!

Slow Cooker Turkey Mushroom Bolognese

¼ turkey

onion -diced

garlic- rough chopped

mushrooms-

carrots- diced

Celery stalks – diced

salt,

cracked pepper

oregano

chili flakes

nutmeg (optional)

fennel seeds

¼ Cup Red Wine

sauce

1Bay leaf

Parmesan Rind (optional)

In a very large dutch oven or saute function of a slow cooker, saute the ground turkey and onion in the olive oil, for 3 minutes until lightly browned.  If there is a lot of liquid, drain. Add the garlic, carrots, celery and mushrooms. Continue sauteeing and stirring cooking the veggies until tender, about 5  minutes.

 Make a well in the pan and add tomato paste, frying it for 1-2 minutes, which will give the sauce depth. Mix it all together then add the wine, scraping up all the brown bits.

Let simmer on medium heat until wine is reduced, about 5 minutes. Add the can of tomatoes and their juice, breaking them up with the metal spatula. Stir in the soy sauce. Toss in the parmesan rind (optional) to add even more depth and a bay leaf.

Place this in a slow cooker on its lowest setting for 6 hours (or medium heat for 3 hours). Adjust seasonings, add more salt to taste, discard parmesan rind and bay leaf.

Alternately you can continue to simmer in the dutch oven on the stove, covered, for 1-2 hours, on lowest heat, adding chicken stock if necessary ( if it gets too dry). Taste, adjust salt to your liking.

Serve over cooked pasta, quinoa or roasted spaghetti squash with grated parmesan, sprinkled with fresh basil or Italian parsley.

Been looking for this for ever!! My grandma made this...only with sausage and hamburger. She had a stroke and cant find it or remember it. For ever I just thought is was Reeeaaally good spaghetti... but it wasnt! It was this! I remember the nutmeg and cream and carrots etc.I'm making it now and it is a constant craving for my family and me! Love your explanations in the directions and how you cook with love!! Thank you soooooh much!!! It is beyond delicious!!

This recipe is a complete winner.   I've made it several times and it always turns out amazing.  It freezes beautifully too and comes out tasting as good as when it went in.  It takes some prep on the front end, but all that flavor development pays off when you taste it.

Delicious!!  Cooked it on the stove top and ate it a couple of days later.

Made this for family and received raves! It was fantastic! I know the soy sauce sounds strange but it gave the sauce such a great flavor. Thank you for a great recipe! I will be coming back to your site for more!

Hello. I have commented before on how priceless this recipe is to me. I have made it MANY times. I am noticing this time that the cream or half and half is no longer on the ingredient list. I know you had it the same time as the soy sauce,..but I can't remember how much? Thank you!?

Wow, this is such a wonderful &amp; yummy recipe! Thank you so much for posting it :)
I used this recipe as a base &amp; used what I had available... which was pretty much everything except a few items.
I substituted zucchini for celery &amp; also added canned beans and a handful of gluten free quinoa penne so it was all in the same pot &amp; not separate.  Sooo good!!

The recipe looks beautiful but I have a problem with yeast so no wine. Is there a way to adapt it?

Sylvia, I make something from your website about three times a week and am never disappointed. This recipe is another great addition to my Feasting at Home file. I didn't have any celery, so I subbed a small fennel bulb. Sometimes when I cook with turkey, it's a little bland...Not this recipe! It has so much flavor!! We ate it with spaghetti squash for a super healthy dinner. Even the broth that separated out from the bulk of the sauce was delicious!

This was delicious.
I used fresh tomatoes because I had lots, and I used fresh oregano as it's going crazy in my garden at the moment.

A really gutsy and rich bog sauce.
I added a few finely chopped chicken livers as well: trying to win over some entrenched red meat eaters.
I learnt the frying of the tomato paste some years ago. It works well and I suggest that bay leaves are also improved by frying at the beginning of a recipe. I actually pick fresh leaves for this technique. 😎

Epic fail with the instant pot choice. With the small amount of liquid vs other ingredients, you will generate a BURN message on your Instant Pot. You do NOT use the high setting. 

If you want to use your instant pot, you must use the meat/stew setting for 35 minutes or manual LOW pressure for 35 minutes followed by  natural release for 5 minutes.

If I don’t have Parmesan rind, can I just add grated parm? If so, how much?

I had some turkey and mushrooms so I googled it, and found this recipe! I was impressed at the intentional ingredients to create that umami flavor. I’m sure it would have come out fantastic, but unfortunately it turned out to be incredibly salty. I felt like 2.5 tsp of salt was kind of a lot with the soy sauce but I followed the seasoning measurements to a T for once. Ultimately it turned out so salty that I had to add a bunch of half n half, more tomato, a teaspoon of sugar, and then made a slurry with cornstarch to thicken it back up. Even with all that, still a bit too salty for my taste. I can’t imagine what went wrong unless my taste buds went awry since no one else seems to have had the same experience. The only thing I did differently was add a quarter pound of ground lamb because I only had a pound of Turkey. I also used a prechopped mirapeaux so it may have had a few less veggies. Otherwise, I know this is a great recipe and it really did taste good once I was able to tone down the salt. I’ll have to go back to the drawing board - but just in case I’m not crazy, I recommend adding salt as needed since the meat is cooked by the time it’s ready to season. Will update when I try again.

Try easy turkey Bolognese sauce on your pasta tonight, made with ground turkey, Italian turkey sausage, tomatoes, and fresh basil.

Turkey Bolognese Recipe

carrot (about 2 large carrots)

onion (about ½ large onion)

black pepper

salt

Italian turkey sausage

dry red wine

(28 oz.) can crushed tomatoes

red pepper flakes, opt.

basil

parsley

heavy cream

sugar, optional

Parmesan cheese,

pkg. (14-16 oz.) spaghetti,

In a large straight-sided skillet or Dutch oven,...

In a large straight-sided skillet or Dutch oven, heat oil over medium high heat. Sauté carrots, onions, salt and pepper for 3-4 minutes, or until beginning to soften. Add ground turkey and sausage, and brown, breaking up clumps, until meat is cooked, about 5 minutes. 

Add tomato paste and garlic and cook, stirring...

Add tomato paste and garlic and cook, stirring constantly, for 2 minutes. Add wine, and cook 2 more minutes, scraping up browned bits, until wine is mostly reduced. Stir in crushed tomatoes and red pepper flakes, if using. Reduce heat to low and simmer until slightly thickened, 20-30 minutes, or longer, if desired.

Meanwhile, bring a large pot of water to...

Meanwhile, bring a large pot of water to boil. Cook pasta according to package instructions; drain, reserving ½ cup pasta water.

When ready to serve, stir in basil, parsley,...

When ready to serve, stir in basil, parsley, and heavy cream. Taste sauce and season with salt, sugar, and red pepper flakes as desired.

Add drained pasta, and thin sauce with reserved...

Add drained pasta, and thin sauce with reserved pasta water, if necessary. Alternatively, serve sauce over pasta.

Sprinkle with cheese and serve.

This turkey bologense sauce is a lightened up version of the beloved Italian classic, but it is every bit as thick, delicious and hearty. Be sure to view the step-by-step tutorial above and review the recipe notes for tips and shortcut options. 

BEST Turkey Bolognese Sauce (Shortcut Included)

tbsp

onion,

celery stalk, chopped

carrots,

lb ground turkey (or lean ground beef, if you prefer)

Black pepper

250 ml whole milk

nutmeg

dry white wine

plum tomatoes (about 1 1/2 cup), cut up

In a heavy saucepan, add extra virgin olive oil and onions. Heat on medium. Cook and stir the onions until translucent about 5 minutes, then add celery and carrots. Cook for another 3 minutes, stirring frequently.

Add ground turkey (or lean ground beef, if you prefer). Add a large pinch kosher salt and ground black pepper.  Using a wooden spoon, break up the meat. Stir well until meat is no longer raw and it loses its red color.

Add milk and let it come to a gentle simmer. Stir frequently until milk has completely bubbled away. Stir in nutmeg.

Add wine and let it simmer until it has completely evaporated, then stir in the plum tomatoes.

Once tomatoes come to a gentle bubble, turn heat down to a very low simmer. Cook sauce, uncovered, for 3 hours or so.

IMPORTANT: occasionally check if you need to add a little liquid to the sauce. If it looks dry or starts to stick, you can add about 1/2 cup of liquid (water or some of tomato water from your plum tomato can.)  At the end, there should be no water remaining.

Taste the bolognese sauce and correct for salt.

Toss with your favorite cooked and drained pasta with a side of Parmesan.

I made this for dinner last night and my husband (who usually doesn't like Bolognese very much) and I thought it was incredible!  I can't wait to eat some of the leftovers for lunch today.  This is truly one of the best recipes I've ever made.  Thank you so much!

Worth taking your time with this! Great to cook on day off and batch up for later :)

I have made a different recipe for sauce bolognese for years using beef but find I much prefer this one.  After I sauteed everything, I used my slow cooker, set on high for the first hour, and then low for 4-5 more hours.  Very good and we had enough to freeze for later enjoyment.  Thank you!

Delicious!  We cook with ground turkey a lot at our house, so I was excited to give this recipe a try.  I used oat milk to make the dish dairy-free; otherwise didn't change a thing.  My husband and I both thought it was amazing!  Looking forward to the leftovers and we'll definitely make this again!  Thank you!!

I have made this twice so far, and it is one of my favorites! I always forget to get nutmeg, but I subbed cinnamon both times, and it is delicious. I also used a cup and a half of crushed tomatoes as well instead, since that is all I typically have in the cupboard, but it still works out great every time!

Love it! Made with dry Red instead of White and used Pasata sauce instead of the plum tomatoes (closer to 2-2.5c after adding a bit more during cooking). Low and slow - DELICIOUS!

I’ve made this several times and usually double it to put in the freezer. I use half ground turkey and half spicy Italian sausage. This recipe never fails!

Made this for the first time today and it was incredible. I have to say I wasn’t sure how flavorful it would be since it didn’t have many spices, but WOW!

Made this last night, delicious! We wonder why we haven't been making it for years.  Good recipe, easy if you have the time to go with the slow method, and delicious.  Will make again.

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The most viewed turkey bolognese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine