Layer after layer of rich sauce, tender noodles, and savory ground turkey make this Turkey Lasagna a healthy, yet tasty, alternative to the traditional Italian dish.
As much as I love my lasagnas, I can’t help feeling like I’ve overindulged after licking the plate clean. Tasty though they are, lasagnas are heavy dishes both in the casserole dish AND in your belly. So, the question is, is there a healthy lasagna?
Well, yes. Vegetable lasagnas are yummy. But if you’re a meat eater and want to prove that with your lasagnas, what do you do? The answer is ground turkey. With ground turkey, you get the texture of meat without the added fat and calories of ground beef. What’s more, it tastes great and, maybe it’s all in my head, but I don’t feel as logy after a serving of turkey lasagna.
If you’ve visited the site before, you’ll know I like to experiment with my lasagnas, whether that means switching up ingredients or switching up the cooking method (Slow Cooker Lasagna, I’m looking at you). This is one version, however, that resembles the traditional dish in every way except the nutrition—and that’s a good thing!
Ingredients //
- 12 oz. lasagna noodles, cooked and drained according to package instructions
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 lb. ground turkey, 93% lean
- 28 oz. tomato sauce, unseasoned
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 1/2 tsp sugar
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 15 oz. ricotta cheese
- 2 large eggs
- 16 oz. mozzarella cheese (reserve 1 1/2 cups for topping)
- 1 cup Parmesan cheese (reserve 1/4 cup for topping)
How To Make Turkey Lasagna // The Steps
Step 1: Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with non-stick cooking spray.
Step 2: Bring a large pot of salted water to a boil. Cook the lasagna noodles as per the package instructions until al dente. Once done, drain and set aside.
Step 3: In a large skillet, heat the olive oil over MEDIUM heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3 minutes. Add the ground turkey, breaking it apart with a spoon, and cook until browned, about 5 minutes.
Step 4: Add to the skillet with the turkey the tomato sauce, tomato paste, dried oregano, dried basil, sugar, kosher salt, black pepper, and red pepper flakes. Stir. Simmer on LOW for 5 minutes to meld the flavors. Taste and adjust seasoning as needed.
Step 5: In a separate bowl, combine the ricotta cheese, eggs, mozzarella, and Parmesan. Mix well until you have a smooth, creamy cheese mixture.
Step 6: Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Place a layer of cooked noodles over the sauce. Spread a portion of the cheese mixture over the noodles. Repeat the layers, finishing with the last of the meat sauce.
Step 7: Sprinkle the reserved mozzarella and Parmesan cheeses over the top layer of sauce. Bake in the preheated oven for 30 minutes, until the cheese is melted and bubbly.
Step 8: Let the lasagna stand for 10 minutes after baking. Slice, serve, and enjoy!
Top Tips For a Perfect Turkey Lasagna //
- Be generous when adding salt to the water. This is your chance to add more flavor to the noodles.
- Lay the cooked noodles flat on a sheet of parchment paper to prevent them from sticking together.
- Opt for lean turkey meat. If you use turkey with higher fat content, you may want to drain the excess grease after cooking.
- For a golden-brown top, broil for an additional 5 minutes. Watch carefully to prevent burning.
- Use pre-cooked lasagna noodles to save time.
FAQs //
The sugar balances the acidity of the tomato sauce. You can omit it but the overall taste may not be as mellow as you might like.
This rest time allows the flavors to meld and the layers to set, making it easier to cut into neat portions.
Sure. You may need to increase the amount given that dried spices are generally more potent.
I use it for ease of serving but as long as you remember to use the meat sauce as your bottom layer, there should be minimal sticking.
The foil will mitigate the risk of burning the cheese on top. If you find your oven sometimes does this, then yes, cover it with foil, and perhaps only remove it for the last 15 minutes or so.
Serving Suggestions //
Along with this turkey lasagna, you NEED to serve some crusty bread to soak up all that sauce. Want a loaf with a bit more taste? Try my Honey Wheat Sunflower Bread. I am going to assume, given you’re making a turkey lasagna, that you want a side that is also healthy, so I’ll suggest a green salad (or this Brussels Sprout Salad). You can also roast your vegetables (bell peppers, zucchini, or eggplant), or grill your vegetables (asparagus or broccoli would be nice). To finish off, why not make an Italian dessert, like tiramisu or cannoli?
How to Prep and Store Turkey Lasagna //
You can prep this lasagna then store it in the fridge for up to 24 hours until you’re ready to bake and serve. You can also freeze it for 3 months. Just be sure to cover it tightly with foil or plastic wrap before sticking it in the freezer. Let it thaw in the fridge overnight before cooking. For any leftovers, let the lasagna cool completely then cover or store in an airtight container. You can keep it chilled in the fridge for up to 3 days or in the freezer for up to 3 months.
Turkey Lasagna
Ingredients
- 12 oz. lasagna noodles cooked and drained according to package instructions
- 1 tbsp olive oil
- 1 small yellow onion diced
- 3 cloves garlic minced
- 1 lb. ground turkey 93% lean
- 28 oz. tomato sauce unseasoned
- 2 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 1/2 tsp sugar
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 15 oz. ricotta cheese
- 2 large eggs
- 16 oz. mozzarella cheese reserve 1 1/2 cups for topping
- 1 cup Parmesan cheese reserve 1/4 cup for topping
Instructions
- Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with non-stick cooking spray.
- Bring a large pot of salted water to a boil. Cook the lasagna noodles as per the package instructions until al dente. Once done, drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3 minutes. Add the ground turkey, breaking it apart with a spoon, and cook until browned, about 5 minutes.
- Add to the skillet the tomato sauce, tomato paste, dried oregano, dried basil, sugar, kosher salt, black pepper, and red pepper flakes. Stir. Simmer on LOW for 5 minutes to meld the flavors. Taste and adjust seasoning as needed.
- In a separate bowl, combine the ricotta cheese, eggs, mozzarella, and Parmesan. Mix well until you have a smooth, creamy cheese mixture.
- Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Place a layer of cooked noodles over the sauce. Spread a portion of the cheese mixture over the noodles. Repeat the layers, finishing with the last of the meat sauce.
- Sprinkle the reserved mozzarella and Parmesan cheeses over the top layer of sauce. Bake for 30 minutes, until the cheese is melted and bubbly.
- Let the lasagna stand for 10 minutes after baking. Slice, serve, and enjoy!
