Best Turkey Lasagna
Updated Oct 08, 2025
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This turkey lasagna is go-to recipe with a flavorful combo of ground turkey and turkey sausage simmered into a savory meat sauce. Layered with creamy ricotta, mozzarella, and Parmesan cheeses, it's a leaner, family-friendly twist on a classic lasagna that never disappoints. Prep ahead, freeze if you want, and enjoy comforting, cheesy layers that melt in your mouth.
Lasagna is the ultimate comfort food, and this turkey version is brimming with rich, savory flavor while keeping things a bit lighter. I love the mix of ground turkey and turkey sausage simmered in a rich tomato sauce, layered with creamy ricotta and plenty of melty mozzarella.
This recipe is worth the time and effort because every bite delivers cozy, cheesy satisfaction that my whole family absolutely adores. And I have a few lasagna parties every year, because everyone just loves this recipe. Whether you’re prepping for a crowd or making dinners for the week, this is your new go-to lasagna.
What's In This Post?
This is our go-to lasagna, made with a meat sauce that has a combo of ground turkey and turkey sausage in the sauce. It will never let you down.
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Ingredients
This recipe is a very un-snobby lasagna that allows you to make it at the fancy-ness level of your choosing. If you shop for ingredients at an authentic Italian market, you will create something practically elegant and very company-worthy. If you are rummaging through your pantry or making a last-minute trip to a run-of-the-mill supermarket, you will end up with a darn fine lasagna.
- Eggs
- Ricotta – Use whole milk ricotta for a richer flavor, part-skim to reduce fat and calories a bit.
- Dried basil and dried oregano
- Shredded Parmesan cheese
- Turkey Meat Sauce – This is one of my family’s favorite pasta sauces, and it’s perfect in this lasagna.
- No-cook lasagna noodles – one of my favorite shortcut ingredients.
- Mozzarella – Preferably fresh.
How to Make Turkey Lasagna
- Make the ricotta mixture: Preheat the oven to 375 degrees F. Mix the ricotta, basil, oregano, Parmesan, salt, and pepper in a medium bowl. Spread all of the lasagna noodles with even amounts of the ricotta mix and set aside.
- Build the lasagna: Add a thin layer of sauce to the bottom of a 9-by-13-inch baking pan. Place 4 noodles on top of the sauce in the pan. Cover with 1 1/2 cups of sauce, then 1/3 of the mozzarella. Continue until you have three layers. Sprinkle the top with Parmesan.
- Bake: Cover the pan with tin foil. Either refrigerate for 1-2 days or cook right away. Bake for 1 hour, removing the foil halfway through, until the lasagna is bubbly and browned.
- Serve: Let the lasagna rest for 10-15 minutes, then cut and serve.
Using No-Boil Lasagna Noodles
If you haven’t discovered the no-boil lasagna noodles in the pasta aisle of the supermarket, you will fall in love with this gift of a convenience product. Purists may turn their noses up at them, but you don’t have to invite them to dinner.
You can certainly cook your own regular lasagna noodles (toss them in a little olive oil to keep them separate, or leave them in a pot of water and pat them dry before layering them into the casserole), but one of the things that deters me from making lasagna more often is that step of boiling the water, cooking the noodles, taking them out and keeping them from sticking…precooked lasagna noodles are right up there with Post-its as an invention in my book.
Turkey Lasagna Q&A
It blends ground turkey and turkey sausage into a rich meat sauce layered with ricotta, Parmesan, and fresh mozzarella for a flavorful, comforting lasagna that’s leaner but still hearty.
Absolutely. You can assemble and refrigerate it for a day or two before baking. Just add extra baking time if baking from cold.
Yes! It freezes beautifully before or after baking. Thaw overnight in the fridge before reheating or baking.
This recipe calls for ricotta, mozzarella, and Parmesan, but you could swap in fontina for the mozzarella, or use a combo of mozzarella and fontina or provolone for variation.
What Kind of Cheese to Use for Lasagna
I often use part-skim ricotta because we all think it tastes just great, and it takes some of the edge off that pesky indulgent feeling of lasagna. For special occasions, I go for whole milk. If you have the opportunity to find fresh ricotta, skim, whole milk, or otherwise, absolutely buy it, and think about fat another time. The flavor is so light and delicate, as is the texture; it’s really another level of ricotta altogether.
As for the mozzarella, you may well know that fresh mozzarella is head and shoulders better than the stuff in the supermarket dairy case, which the food world regularly snubs as “rubbery bricks,” “bouncy cubes of plastic cheese,” and other condemning metaphors. But you know what? Both will work just fine in a lasagna.
What to Serve With Turkey Lasagna
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Best Turkey Lasagna
Ingredients
- 3 large eggs
- 1 (32-ounce) container ricotta
- 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1 cup shredded Parmesan cheese (divided)
- Kosher salt and freshly ground black pepper (to taste)
- 5 cups Turkey Meat Sauce (or 5 cups store-bought meat or pasta sauce)
- 12 no-cook lasagna noodles
- 1 pound very thinly slivered or shredded mozzarella (preferably fresh mozzarella)
Instructions
- Preheat the oven to 375 F.
- In a medium bowl, beat the eggs lightly. Add the ricotta, basil, oregano, Parmesan cheese, and salt and pepper, and stir to blend.
- Ladle a little of the sauce onto the bottom of a 9-x13-inch baking pan. Spread all 12 of the lasagna noodles with an even amount of the ricotta mixture, laying them out on a counter. Place 4 ricotta-covered noodles into the pan, covering the bottom. Spoon over about 1 1/2 cups of the sauce, covering the ricotta mixture entirely. Evenly sprinkle over 1/3 of the mozzarella mixture. Repeat until you have three layers. Sprinkle the top with the remaining 1/2 cup Parmesan.
- Cover the lasagna with tin foil (hint: spray one side with nonstick cooking spray and place that side down on top of the lasagna – when you remove it, the cheese won’t stick to the foil! I know, amazing!). At this point, you can tuck it in the fridge for a day or two if you like. Bake for 1 hour, removing the foil halfway through the cooking time so that the top gets bubbly and browned. You may wish to put a baking sheet (with sides) on the rack below the lasagna pan, to catch drips.
- Let the lasagna sit for at least 10-15 minutes before cutting it, so that the pieces hold together better.
Happy to have a turkey lasagna recipe. This recipe is sooo good and your delicious writing made me want to make it!