turkey lasagna

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

The BEST turkey lasagna EVER. Made with a homemade tomato basil sauce packed with fresh herbs &amp; italian spices, layered with lean ground turkey, mozzarella, creamy ricotta and a touch of parmesan. Perfect for serving crowds, family style dinners, or freezing for later!

The Best Healthy Turkey Lasagna You'll Ever Eat

For the sauce:

white onion, finely diced

(28 oz) can crushed tomatoes

(15 tomato sauce

maple syrup

water

basil

italian seasoning

oregano

fennel seeds

red pepper flakes

nutmeg

salt, plus more to taste

black pepper

For the lasagna noodles:

whole wheat lasagna noodles

For the ricotta mixture:

(15 ounce) container part skim ricotta

salt

For the layers:

basil,

mozzarella,

parmesan cheese

To garnish:

parmesan

Add oil to a large pot or dutch oven and place over medium high heat. Once oil is hot, add in garlic and cook for 30 seconds, then add in the ground turkey and onion and cook until turkey is no longer pink. Stir in crushed tomatoes, tomato paste, tomato sauce, water and pure maple syrup. Next add in fresh herbs &amp; spices: basil, italian seasoning, oregano, fennel, red pepper flakes, nutmeg and salt and pepper, to taste. Cover and simmer on low while you cook the lasagna noodles.

Bring a large pot of water to a boil. Cook the lasagna noodles for 6-8 minutes or until al dente, then drain and rinse with cold water. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)

While the lasagna noodles are boiling, make the ricotta mixture: In a medium bowl, mix together the ricotta, egg, basil and salt and pepper.

Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.

To assemble the lasagna, spread 1 1/2 cups of the turkey meat sauce over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top. Spread with half of the ricotta cheese mixture, 2 tablespoons diced basil, then top with 1/3 of the mozzarella slices. Next, add 1 1/2 cups of the meat sauce on top of the mozzarella and sprinkle with 1/4 cup of parmesan cheese. Repeat layers once more: remaining noodles, ricotta, basil, 1/3 of the mozzarella slices, any remaining meat sauce and 1/4 cup parmesan. Top with remaining mozzarella.

Cover with foil and bake covered for 25 minutes. Remove foil and bake another 20 minutes. If you'd like bubbly, golden brown cheese, broil the top for 2 minutes or until mozzarella is golden brown. Garnish with 1/4 cup parmesan and extra basil. Cool for 15-20 minutes before serving. Serves 12.

This simple and delicious recipe for Italian Turkey Lasagna comes together fast and is perfect for a weeknight dinner or entertaining. Made with ground turkey, ricotta cheese, mozzarella, and no boil lasagna noodles.

Italian Turkey Lasagna

½ large onion, diced ((about a cup))

tomato sauce

containers ricotta cheese ((part-skim

eggs,

mozzarella cheese ((about 2 cups))

Preheat oven to 375 degrees. Spray baking dish with cooking spray; set aside.

Heat oil in a large skillet or pot over medium high heat. Add in the ground turkey and onions and cook until the turkey is no longer pink, breaking up the turkey meat with a spoon as it cooks. Stir in the garlic and cook for one minute. Add in the tomato paste, oregano and salt, and stir for another two minutes. Pour in the crushed tomatoes and tomato sauce and bring to a simmer. Let simmer for five minutes; set aside.

To make the ricotta filling, stir together the ricotta, parmesan, and eggs; set aside.

To assemble the lasagna, spoon about half a cup of sauce on the bottom of the baking dish. Place four of the lasagna noodles on top of the sauce, breaking the noodles to fit if necessary. Spread on 1/3rd of the ricotta cheese mixture, 1/4 of the mozzarella, and about a cup of meat sauce. Repeat layers, ending with the last layer or lasagna noodles, sauce, and topping with remaining mozzarella cheese.

Cover the lasagna with nonstick foil and bake, covered for an hour. Remove foil and bake for an additional 10 minutes. Let rest for at least 5 minutes before serving.

This lightened-up turkey lasagna is every bit as comforting as the classic! Layered with lean ground turkey, high-protein cottage cheese, marinara, zucchini and spinach, it bakes up bubbly and delish in under an hour. A crowd-pleasing, healthier take that's easy enough for a weeknight! 

Turkey Lasagna (with veggies and cottage cheese!)

tbsp extra virgin olive oil

zucchini,

spinach

lb turkey (I use 93%)

milk cottage cheese

parsley

tsp kosher salt, divided, plus freshly ground black pepper

jar high-quality marinara sauce,

mozzarella cheese (I use part-skim)

Preheat oven to 375F. Set out a 9x13 inch baking dish.

Boil noodles*

Bring a large pot of well salted water to a boil. Once boiling, add noodles and cook according to package directions (you want them al dente since they'll cook in the oven, which tends to be 3-7 min depending on brand.) Drain and lay flat on parchment paper or baking sheet to prevent sticking.

Cook veggies

While water boils, warm 1/2 tbsp oil in your largest skillet (it'll need to fit all the sauce later) over medium heat. Once hot, add zucchini, 1/4 tsp salt, and a pinch of pepper. Cook for 5-8 minutes or until browned, stirring often, then add spinach and cook for another 3 minutes, or until fully wilted. (It's important veggies are fully cooked so lasagna isn't watery.) Transfer mixture to a bowl and set aside.

Make sauce

To the same pan, add remaining 1/2 tbsp oil. Add turkey and 1/2 tsp salt and cook for 8 minutes, stirring often, until cooked through and no longer pink. Drain any excess water (important so it isn't watery).  Add jars of sauce and stir to combine. Taste and add a pinch of salt if needed.

Make cheese layer

Place cottage cheese, 1/2 cup parmesan, egg, parsley, and a few grinds of pepper in a medium mixing bowl. Mix to combine.

Assemble

Spread 2 cups meat sauce on the bottom of baking dish. Top with 5 noodles, 4 lengthwise and one in the gap (see photos). Layer on half of the cooked veggies, half of the cottage cheese mixture, 3/4 cup shredded mozzarella, and a sprinkle of basil. Repeat with 2 cups more of sauce, remaining noodles, veggies, and cottage cheese.

Top with a sprinkle of basil and 3/4 cup mozzarella. Top with 2 cups more meat sauce. Sprinkle with 1/4 cup mozzarella and 2-4 tbsp more parmesan.

Bake

Cover with foil and bake for 30 minutes. Let stand for 15 minutes to help it set before garnishing with more fresh basil and digging in! Store leftovers in the fridge for up to 5 days.

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Top 5 turkey lasagna recipes from across the web

The most viewed turkey lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkey Lasagna

The Best Healthy Turkey Lasagna You...

Italian Turkey Lasagna

Turkey Lasagna (with veggies and co...

Turkey Lasagna (with veggies and co...

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