Ina Garten’s Turkey Lasagna
Published Sep 26, 2012•Updated Mar 03, 2025
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Ina Garten’s turkey lasagna is a favorite of mine. The turkey sausage is a lovely (and lighter) touch, but it is her addition of goat cheese that really makes this one unique. I like to rotate this version with my Lasagna Bolognese to mix things up. And if I am feeding a crowd, I make it a whole meal with apps, sides and desserts from my What to Serve with Lasagna guide.
Like all lasagnas, it is easy to play with the portioning. With the lasagna ingredients all lined up on the counter, I made us one big baking dish to serve to friends, and a few small ramekins that were destined for the freezer. In a few weeks, when we’re pretending that it feels like fall, I’ll defrost and bake those ramekins for an easy dinner.
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Turkey Lasagna with Goat Cheese
Equipment
- Large Skillet
- 9×13 Baking Dish
- Mixing Bowls
Ingredients
- 2 Tablespoons Olive Oil
- 1 cup Yellow Onion, diced (1 onion)
- 2 cloves Garlic, minced
- 1 1/2 pounds Sweet Italian Turkey Sausage, casings removed
- 1 28-ounce can Crushed Tomatoes
- 1 6-ounce can Tomato Paste
- 1/4 cup Flat-leaf parsley, chopped and divided
- 1/2 cup Fresh basil leaves, chopped
- 2 teaspoons Kosher Salt
- 3/4 teaspoons Freshly Ground Black Pepper
- 1/2 pound Dried Lasagna Noodles
- 15 ounces Part-Skim Ricotta Cheese
- 3 to 4 ounces Creamy Goat Cheese, crumbled
- 1 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 extra large Egg, lightly beaten
- 1 pound Fresh Mozzarella, thinly sliced
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.
- 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.
- 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.
- 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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, Johnsonville in Thailand! I would have never guessed. Love Johnsonville brats :). The lasagna looks delish. Love the addition of goats cheese! Hope you had a good trip Jess.
Omg we get this sausage in Trinidad!
So making this !!!
You do!? Who knew Johnsonville had such an international market in sausage?
This sounds delicious. I love goat cheese. Genius!!!! Hope you had a great trip home and back,
It just shows that distance can’t separate you!
I didn’t realise you could freeze things in the ramekins what a great idea. I’ve got masses of them that I could definitely spare for the freezer.
Claire – it works great, and I love both the look and the convenience of freezing right in the ramekins. I’m always really careful to defrost them to nearly room temp before I put them in the oven just so they don’t break, but I’ve never had any trouble!