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Turkey Lasagna


  • 2 tablespoons Olive Oil

  • 1 cup chopped Yellow Onion 1 onion

  • 2 Cloves Garlic minced

  • 1.5 lb sweet Italian turkey sausages casings removed

  • 1 28-ounce can crushed Tomato in tomato puree

  • 1 6-ounce can Tomato Paste

  • 0.25 cup chopped fresh Flat-leaf parsley divided

  • 0.5 cup chopped fresh basil leaf

  • Kosher Salt

  • freshly ground black pepper

  • 0.5 lb Lasagne noodles

  • 15 oz Ricotta

  • 4 oz creamy Goat's Cheese crumbled

  • 1 cup grated Parmesan plus 1/4 cup for sprinkling

  • 1 extra large Egg lightly beaten

  • 1 lb fresh Mozzarella thinly sliced


  • 1.

    Preheat the oven to 400 degrees F.

  • 2.

    Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

  • 3.

    Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

  • 4.

    In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

  • 5.

    Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

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all i want is my woolworths voucher.