Lasagna with Turkey Sausage & Four Cheeses

Yum. This lasagna has it all. Fresh and gooey cheese, noodles you don’t have to pre cook, and an easy, homemade marinara sauce. I made this twice over the past week. Once for a family I brought dinner to and once for a crowd for my “Italian” Easter dinner feast. I recommend trying this at home, and making sure you invite a few friends over to sample your show stopping lasagna.

Lasagna with Turkey Sausage & Four Cheeses


2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced


Preheat the oven to 400 degrees F. 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.

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. 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.

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.

From Barefoot Contessa Family Style

The turkey lasagna is a nice balance to the richness of the cheese.

The turkey lasagna is a nice balance to the richness of the cheese. Let the lasagna sit for 10 minutes to cool before slicing. This will help you remove it easier from the pan.

I had extra filling and noodles so I made some individual ramekins of "personal" lasagnas. to keep in my fridge.

I had extra filling and noodles so I made some individual ramekins of “personal” lasagnas to keep in my fridge.

Bueller? Bueller? Anyone?

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  57. Fredo Reply

    Don’t think they make lasagna with turkey in Italy