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    Home > Recipes > Pasta and Noodles

    Ina Garten's Turkey Lasagna

    Published: Sep 26, 2012 · Modified: Apr 19, 2022 · by Jess Smith · Jump to Recipe · 6 Comments · This post may contain affiliate links.

    turkey lasagna with goat cheese

    a piece of lasagna on a blue and white plate

    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 am back from Kansas and returned to work on Monday, but in truth, the trip left me short on words, so I thought it best to ease back in with something that requires little description.

    Just before I left for Kansas, I wanted the sort of comfort food that fills homes (and mouths) with warmth and familiarity.  I made lasagna.  When I arrived home, after 30 hours of travel, I discovered that my mother had had the same idea.  Two Sundays ago, she and I were both making lasagna.  On opposite sides of the world.

    small white ramekins with lasagna and cheese

    small white ramekins of lasagna with parsley on top

    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.

    turkey sausage on a wooden cutting board

    Can you believe that I found Johnsonville turkey sausage at a grocery store in Bangkok?  On the list of things that Thailand is importing from the United States, this may very well be the most surprising I've come across.

    More Comfort Food Recipes

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    Favorite Tools

    • Lodge Cast Iron Skillet
    • Anchor 3-Piece Glass Mixing Bowls
    • Ladle
    • 9x13 Emile Henri Baker

     

    turkey lasagna on a blue and white plate
    Print Recipe
    3.89 from 36 votes

    Turkey Lasagna with Goat Cheese

    This lasagna is a favorite of mine. The turkey sausage is a lovely (and lighter) touch, but it is the addition of goat cheese that really makes this one unique.
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Main Dish
    Cuisine: Italian
    Keyword: casserole, family friendly, freezer friendly, healthyish, lasagna, make ahead, turkey
    Servings: 8
    Author: Jess Smith via Inquiring Chef
    Cost: $10.00

    Equipment

    • Large Skillet
    • 9x13 Baking Dish
    • Mixing Bowls

    Ingredients

    • 2 tablespoon Olive Oil
    • 1 cup Yellow Onion, diced (1 onion)
    • 2 cloves Garlic, minced
    • 1 ½ lbs Sweet Italian Turkey Sausage, casings removed
    • 1 28 oz can Crushed Tomatoes
    • 1 6 oz can Tomato Paste
    • ¼ cup Flat-leaf parsley, chopped and divided
    • ½ cup Fresh basil leaves, chopped
    • 2 teaspoon Kosher Salt
    • ¾ teaspoon Freshly Ground Black Pepper
    • ½ lb Dried Lasagna Noodles
    • 15 oz Part-Skim Ricotta Cheese
    • 3 to 4 oz Creamy Goat Cheese, crumbled
    • 1 cup grated Parmesan, plus ¼ cup for sprinkling
    • 1 extra large Egg, lightly beaten
    • 1 lb 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. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 ½ teaspoons of the salt, and ½ 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 ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
    • Ladle ⅓ 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 ⅓ of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

    Notes

    Recipe by Ina Garten, adapted slightly from Food Network.

    *This post contains affiliate links*

    Related

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Claire @ Claire K Creations

      September 26, 2012 at 7:55 am

      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.

      Reply
      • Jess

        September 26, 2012 at 11:02 am

        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!

        Reply
    2. Debra

      September 26, 2012 at 9:30 am

      This sounds delicious. I love goat cheese. Genius!!!! Hope you had a great trip home and back,

      Reply
    3. Corey

      September 26, 2012 at 10:47 am

      Omg we get this sausage in Trinidad!
      So making this !!!

      Reply
      • Jess

        September 26, 2012 at 11:00 am

        You do!? Who knew Johnsonville had such an international market in sausage?

        Reply
    4. Karista @Karista's Kitchen

      October 09, 2012 at 12:28 pm

      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.

      Reply

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