Ina Garten’s recipe for Turkey Lasagna serves eight. It takes about 1-1/2 hours of prep and cooking time.
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (about 1 medium onion)
- 2 garlic cloves, minced
- 1-1/2 pounds sweet or spicy Italian turkey sausage, casings removed
- 28 ounces crushed tomatoes
- 6 ounces tomato paste
- 1/4 cup chopped flat-leaf parsley, divided
- 1/2 cup chopped fresh basil leaves
- 2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 pound lasagna noodles
- 15 ounces ricotta cheese
- 3-4 ounces creamy goat cheese, crumbled
- 1 cup grated Parmesan cheese, plus 1/4 cup more for sprinkling
- 1 egg, lightly beaten
- 1 pound fresh mozzarella, thinly sliced
Directions
Step 1: Make the meat sauce
Preheat the oven to 400°F. Have a 13-by-9-in. baking dish ready.
Heat the olive oil in a large skillet over medium-low heat, then add in the chopped onions. Cook the onions for five minutes until they’re translucent. Add the minced garlic and cook for one minute longer. Crumble the turkey sausage into the pan, and cook over medium-low heat for 8-10 minutes until it’s no longer pink. Break up any larger chunks as the sausage cooks.
Stir in the crushed tomatoes, tomato paste, 2 tablespoons of the chopped parsley, the chopped basil, 1-1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Simmer the sauce, uncovered and stirring occasionally, over medium-low heat for 15-20 minutes until the sauce has thickened.
Step 2: Soak the noodles
While the sauce cooks, fill a large bowl or baking dish with the hottest water you can get from your tap. Submerge the lasagna noodles in the water and let them sit for 20 minutes. Move the noodles around occasionally, so they don’t stick. Drain and hold them aside.
Step 3: Make the cheese filling
Stir together the ricotta cheese, goat cheese, 1 cup of grated Parmesan cheese, egg, remaining 2 tablespoons of chopped parsley, remaining 1/2 teaspoon of salt and remaining 1/4 teaspoon of pepper in a medium bowl. Hold it aside.
Step 4: Assemble the lasagna
Ladle a third of the meat sauce into the baking dish and spread it over the bottom. Add the layers as follows: half of the lasagna noodles, half of the mozzarella slices, half of the ricotta filling and another third of the sauce.
Add the rest of the lasagna noodles, the remaining mozzarella slices, the rest of the ricotta filling and the last of the meat sauce.
Sprinkle 1/4 cup of grated Parmesan over the top.
Step 5: Bake
Bake the lasagna for 30 minutes. The sauce should be bubbling, and the cheese browned on the top and along the edges. Serve slices of lasagna while they’re hot.