Homemade Turkey Lasagna Recipe

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There’s just something comforting about a homemade lasagna bubbling away in the oven. Layers of tender pasta, creamy ricotta, plenty of mozzarella, Parmesan cheese, and a flavorful tomato sauce come together for a meal the whole family will enjoy.

This Homemade Turkey Lasagna Recipe uses ground turkey instead of traditional beef or sausage, making it a little lighter without sacrificing the rich, comforting flavor we all love in a classic lasagna.

You can make this lasagna with either uncooked or cooked lasagna noodles. If you’re using uncooked noodles, the sauce provides the extra moisture they need to cook right in the oven. If you prefer to boil your noodles first, I’ve included those instructions as well.

Whether you’re making Sunday dinner, feeding a crowd, or simply craving a cozy homemade meal, this turkey lasagna is a recipe worth keeping.

Looking for easy and delicious desserts? Try my Classic Homemade Apple Pie Recipe recipe or this recipe for The Best Old-Fashioned Southern Pecan Pie.

Feeding a Crowd? Double the Recipe

Since I’m feeding a large family, I decided to make a double batch of this Homemade Turkey Lasagna. One pan isn’t enough around here! Making two pans at once also means I have plenty to serve for dinner, with hopefully a few leftovers for the next day. If you’re feeding a crowd or want to have a meal ready for later, doubling this recipe is an easy way to make enough for everyone.

Tools Needed to Make Turkey Lasagna

• Dutch Oven (Large Pot works)
• 9×13 Pan
• Measuring Spoons and Cups
• Spatula and Ladle
• Knife
• Meduim sized Bowl
• Large Spoon for mixing
• Garlic Press (optional)

You’ll need the following ingredients to make this Homemade Turkey Lasagna:

Ingredient Notes

For the best flavor, use good-quality Italian seasoning, dried basil, and oregano. You can find these spices at most grocery stores, but I specially enjoy buying spices from a local specialty market or spice shop when possible.

Freshly purchased dried herbs tend to have a much better aroma and flavor than jars that have been sitting in the pantry for years. If your spices are old and have lost their fragrance, this is a good recipe to give your spice cabinet a little refresh.

How to Make Homemade Turkey Lasagna Step-by-Step

Making this homemade turkey lasagna is easier than you might think! Here are quick visual instructions for making Homemade Turkey Lasagna step-by-step. Remember, the full instructions will be in the printable recipe card below.

1. Prepare the turkey sauce: Brown the ground turkey with onion and garlic, then add the tomatoes, tomato paste, and seasonings. Let the sauce simmer so the flavors have time to come together.

3. Make the ricotta filling: Combine the ricotta, Parmesan, egg, and seasonings in a bowl and mix until creamy and well combined.

4. Prepare your noodles: You can use either uncooked lasagna noodles or cook the noodles according to the package directions. Both options work beautifully in this recipe.
5. Layer the lasagna: Start with a layer of turkey sauce, followed by noodles, the ricotta mixture, and mozzarella. Continue layering until everything is used.

6. Bake until bubbly: Cover the lasagna and bake until heated through and the noodles are tender. Remove the foil toward the end of baking so the cheese can become beautifully golden and bubbly.
7. Let it rest before serving: Give the lasagna about 15–20 minutes to rest before slicing. This helps the layers set and makes serving much easier.

For the exact measurements, detailed instructions, baking times, and printable recipe, be sure to see the recipe card below.

Recipe Tips & Tricks

• Don’t make the sauce too thick when using uncooked noodles. The noodles need moisture to cook properly.
• Cover the lasagna tightly. A good seal with aluminum foil helps trap steam and allows uncooked noodles to cook evenly.
• Don’t overcook boiled noodles. If you’re using cooked noodles, cook them just until al dente. They will continue cooking while the lasagna bakes.
• Use whole-milk ricotta. It creates a richer and creamier filling.
• Let the lasagna rest. Those extra 15–20 minutes really do make a difference when you’re trying to slice it.
• Don’t be afraid of the cheese. The combination of mozzarella and Parmesan gives this homemade lasagna that delicious golden, bubbly topping.

Serving Suggestions

Homemade turkey lasagna is hearty enough to stand on its own, but I love serving it with a few simple sides.

• Caesar or Crisp garden salad with a light vinaigrette adds something fresh alongside the rich, cheesy lasagna.
• Garlic bread or homemade bread is also perfect for soaking up the extra tomato sauce.
• Roasted vegetables, steamed green beans for a larger family dinner, or when you’re having company.

Storage & Reheating

Storage: Store leftover lasagna in an airtight container or cover the baking dish tightly and refrigerate for up to 4 days.
Reheat: To reheat individual portions, place a slice on a microwave-safe plate and heat until warmed through.

• For reheating a larger portion, cover it with foil and place it in a 350°F oven until heated through.

Freezing: Lasagna also freezes well. Allow it to cool completely, then wrap individual portions or the entire dish tightly before freezing. For the best quality, use frozen lasagna within about 3 months.

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I hope you love the Homemade Turkey Lasagna. If you make it, please be sure to leave a comment and a rating, so I know how you like it. Enjoy, Xo

Homemade Turkey Lasagna Recipe

Dusty @ Linen & Wildflowers

This Homemade Turkey Lasagna is layered with seasoned ground turkey, creamy ricotta, mozzarella, and Parmesan for a comforting family meal.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Resting Time 15 minutes mins

Servings 8 servings

Calories 530 kcal

Equipment

• 9×13 Pan
• Dutch Oven (Large Pot works)
• Measuring Spoons and Cups
• Spatula and Ladle
• Medium Sized Bowl
• Knife
• Large Spoon for mixing
• Garlic Press optional

Ingredients

  

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Turkey Sauce

• 1 pound ground turkey
• 1 small onion finely chopped
• 3 cloves garlic minced
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon sugar optional
• 1 tablespoon olive oil for browning the turkey

Ricotta Filling

• 15 ounces whole-milk ricotta cheese
• 1 large egg
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons fresh chopped parsley optional

Lasagna Assembly

• 12 lasagna noodles uncooked or cooked
• 3 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Instructions

 

Make the Turkey Sauce

• Heat the olive oil in a large skillet or Dutch oven over medium heat.
• Add the ground turkey and cook until browned, breaking it apart with a spoon as it cooks.
• Add the chopped onion and cook for about 4–5 minutes, until softened. Add the minced garlic and cook for another 30 seconds.
• Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, basil, oregano, salt, pepper, and optional sugar.
• If you’re using uncooked lasagna noodles, stir in ½ cup water.
• Bring the sauce to a gentle simmer. Reduce the heat, cover, and simmer for 20–30 minutes, stirring occasionally.
• The sauce should remain somewhat loose if you’re using uncooked noodles because the noodles need the moisture to cook.

Prepare the Ricotta Filling

• While the sauce is simmering, combine the ricotta cheese, egg, Parmesan cheese, Italian seasoning, garlic powder, salt, pepper, and parsley in a medium bowl.
• Stir until everything is well combined.

Prepare the Noodles

• Uncooked Noodles: No boiling is necessary. Simply use the dry lasagna noodles directly in the assembled dish. Be sure the noodles are well covered with sauce so they have enough moisture to cook properly.
• Cooked Noodles: Cook the noodles according to the package directions until al dente. Drain them well and separate the noodles so they don't stick together.

Assemble the Lasagna

• Preheat your oven to 375°F.
• Spread about 1½ cups of turkey sauce over the bottom of a 9×13-inch baking dish.
• Place 4 lasagna noodles over the sauce.
• Spread about one-third of the ricotta mixture over the noodles.
• Sprinkle with about 1 cup of shredded mozzarella.
• Repeat the layers:
• Turkey sauce → noodles → ricotta mixture → mozzarella
• Repeat once more.
• Finish with the remaining turkey sauce, making sure the noodles are well covered.
• Top with the remaining mozzarella and Parmesan cheese.

Bake the Lasagna

• For uncooked noodles, cover the dish tightly with aluminum foil and bake at 375°F for about 45 minutes. Remove the foil and continue baking for another 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.
• For cooked noodles, cover and bake for about 35–40 minutes. Remove the foil and bake another 10–15 minutes until hot and bubbly.

Let It Rest

• Once your lasagna comes out of the oven, resist the temptation to cut into it right away.
• Let it rest for 15–20 minutes before slicing.
• This gives the layers time to settle and makes it much easier to get those beautiful, hearty slices onto your plate.

Notes

Recipe Tips & Tricks

• Don’t make the sauce too thick when using uncooked noodles. The noodles need moisture to cook properly.
• Cover the lasagna tightly. A good seal with aluminum foil helps trap steam and allows uncooked noodles to cook evenly.
• Don’t overcook boiled noodles. If you’re using cooked noodles, cook them just until al dente. They will continue cooking while the lasagna bakes.
• Use whole-milk ricotta. It creates a richer and creamier filling.
• Let the lasagna rest. Those extra 15–20 minutes really do make a difference when you’re trying to slice it.
• Don’t be afraid of the cheese. The combination of mozzarella and Parmesan gives this homemade lasagna that delicious golden, bubbly topping.

Storage & Reheating

Storage: Store leftover lasagna in an airtight container or cover the baking dish tightly and refrigerate for up to 4 days.
Reheat: To reheat individual portions, place a slice on a microwave-safe plate and heat until warmed through.

• For reheating a larger portion, cover it with foil and place it in a 350°F oven until heated through.

Freezing: Lasagna also freezes well. Allow it to cool completely, then wrap individual portions or the entire dish tightly before freezing. For the best quality, use frozen lasagna within about 3 months.

Nutrition

Calories: 530kcalCarbohydrates: 39gProtein: 39gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 123mgSodium: 963mgPotassium: 467mgFiber: 2gSugar: 3gVitamin A: 831IUVitamin C: 4mgCalcium: 468mgIron: 2mg

Keyword homemade lasagna with ground turkey, Homemade Turkey Lasagna Recipe, lasagna with uncooked noodles, Turkey Lasagna, turkey lasagna recipe with ricotta

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Final Thoughts

There is something special about making lasagna from scratch. It may take a little more time than opening a jar or heating a frozen meal, but the layers of homemade sauce, creamy ricotta, and melted cheese make it worth every bit of effort.

I especially love using ground turkey in this homemade lasagna. It keeps the recipe a little lighter while still giving you all the cozy, satisfying flavors you’d expect from a classic lasagna.

And whether you choose the convenience of uncooked noodles or prefer to boil your noodles first, you’ll end up with a comforting homemade meal that’s perfect for gathering around the table.

This is the recipe I’d make on a Sunday afternoon, knowing there will hopefully be enough leftovers for another meal. After all, lasagna always seems to taste even better the next day!