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Featured image of baked homemade turkey lasagna in a glass baking dish garnished with parsley.

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
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Servings 8 servings
Calories 530 kcal

Equipment

  • 9x13 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
  

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 9x13-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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