Hearty Turkey Lasagna

If you're craving comfort food with a bit of a lighter spin, this turkey lasagna might just become your new go-to. Packed with protein-rich turkey sausage, vibrant herbs, and a creamy blend of ricotta and goat cheese, this dish proves you don’t need beef to make a hearty, satisfying lasagna.

Ingredients

• 2 tablespoons olive oil

• 1 cup chopped yellow onion (about 1 medium onion)

• 2 garlic cloves, minced

• 1½ pounds sweet Italian turkey sausage, casings removed

• 1 (28-ounce) can crushed tomatoes in tomato puree

• 1 (6-ounce) can tomato paste

• ¼ cup chopped fresh flat-leaf parsley, divided

• ½ cup chopped fresh basil leaves

• 2 teaspoons kosher salt

• ¾ teaspoon freshly ground black pepper

• ½ pound lasagna noodles

• 15 ounces ricotta cheese

• 3 to 4 ounces creamy goat cheese, crumbled

• 1 cup grated Parmesan cheese, plus ¼ cup for topping

• 1 extra-large egg, lightly beaten

• 1 pound fresh mozzarella, thinly sliced

Directions

1. Preheat your oven to 400°F.

2. Make the sauce In a large skillet, heat the olive oil over medium-low. Sauté the onion for 5 minutes, until translucent. Add the garlic and cook for 1 more minute. Stir in the turkey sausage, breaking it up with a fork, and cook for 8 to 10 minutes, until browned and cooked through.

3. Add the crushed tomatoes, tomato paste, 2 tablespoons of parsley, basil, 1½ teaspoons salt, and ½ teaspoon pepper. Simmer the sauce uncovered over medium-low heat for 15 to 20 minutes, until thickened.

4. Prep the noodles Soak lasagna noodles in the hottest tap water for 20 minutes while the sauce simmers. Drain and set aside.

5. Mix the cheeses In a medium bowl, combine the ricotta, goat cheese, 1 cup Parmesan, egg, and the remaining 2 tablespoons parsley, along with the remaining ½ teaspoon salt and ¼ teaspoon pepper.

6. Assemble the lasagna Spread ⅓ of the sauce on the bottom of a 9x12-inch baking dish. Layer with half the noodles, half the mozzarella, half the ricotta mixture, and another ⅓ of the sauce. Repeat with the remaining pasta, mozzarella, ricotta, and sauce. Sprinkle the top with the remaining ¼ cup of Parmesan.

7. Bake Cover loosely with foil and bake for 30 minutes, until bubbling. Let it rest for 10 minutes before slicing.

Pro Tips

• Want to save time? Use no-boil noodles and layer them directly into the dish. Just make sure your sauce is slightly looser to help them cook through.

• For a gluten-free option, swap in gluten-free lasagna sheets.

• Leftovers keep well in the fridge for up to 3 days and freeze beautifully for future cozy nights.

Packed with calcium, protein, and heart-healthy fats, this dish is not just satisfying it’s surprisingly nutrient-dense, too. A feel-good meal the whole table will love.

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