A hearty turkey lasagna layered with Italian turkey sausage, rich tomato sauce, creamy ricotta, goat cheese, Parmesan, and fresh mozzarella. Perfect for feeding a crowd or family dinner.

american

italian

Nutrition

High in protein from turkey sausage and multiple cheeses, with moderate carbohydrates from pasta and tomatoes, and significant calcium and fat from dairy ingredients.

Calories	600 kcal
Energy	2513 kJ
Protein	35 g
Total Fat	33 g
Saturated Fat	16 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	11 g
Cholesterol	119 mg
Carbohydrate	35 g
Sugars	6 g
Dietary Fibre	2 g
Sodium	900 mg

*per serving

Peanut FreeSesame FreeShellfish FreeSoy FreeNut Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnermain coursefreezer friendlycasseroleoven and roastingfamily friendlystovetop

Turkey Lasagna

Name: Turkey Lasagna — Tasty Bites
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 tablespoon Olive Oil; 1 cup Yellow Onion (chopped; 1 onion); 2 Garlic Cloves (minced); 1.5 pound Sweet Italian Turkey Sausage (casings removed); 28 ounce can Crushed Tomatoes In Tomato Puree; 6 ounce can Tomato Paste; 0.25 cup Fresh Flat-leaf Parsley (chopped; divided); 0.5 cup Fresh Basil Leaves (chopped); 2 teaspoon Kosher Salt; 0.75 teaspoon Freshly Ground Black Pepper; 0.5 pound Lasagna Noodles; 15 ounce Ricotta Cheese; 3 - 4 ounce Creamy Goat Cheese (crumbled); 1 cup Parmesan (grated; plus 1/4 cup for sprinkling); 1 Extra-large Egg (lightly beaten); 1 pound Fresh Mozzarella (thinly sliced)

Ina Garten (Ina Garten)

8

servings

0

per serve

0

minutes

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Ingredients

2 tablespoon Olive Oil

1 cup Yellow Onion chopped; 1 onion

2 Garlic Cloves minced

1.5 pound Sweet Italian Turkey Sausage casings removed

28 ounce can Crushed Tomatoes In Tomato Puree

6 ounce can Tomato Paste

0.25 cup Fresh Flat-leaf Parsley chopped; divided

0.5 cup Fresh Basil Leaves chopped

2 teaspoon Kosher Salt

0.75 teaspoon Freshly Ground Black Pepper

0.5 pound Lasagna Noodles

15 ounce Ricotta Cheese

3 - 4 ounce Creamy Goat Cheese crumbled

1 cup Parmesan grated; plus 1/4 cup for sprinkling

1 Extra-large Egg lightly beaten

1 pound Fresh Mozzarella thinly sliced

Equipment

Ladle

Oven

Medium bowl

Large skillet

Fork

Knife

Cutting board

Large bowl

Grater

9 by 12 by 2-inch rectangular baking dish

Instructions

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. Add the sausage 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 of the 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, remaining 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 1/3 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.