Recipes › Pasta › Turkey Lasagna Recipe

Turkey Lasagna Recipe

Recipe by Pedro M. A. Neves

Turkey Lasagna Recipe is a lighter, leaner Italian-American classic that maintains the comforting layers of pasta, sauce, and cheese while substituting ground turkey for traditional beef. This version delivers authentic layered flavor with reduced fat, making it an excellent choice for weeknight dinners or meal preparation. The turkey stays moist and tender when combined with a rich tomato ragù and creamy béchamel sauce.

Ingredients

• 500 g ground turkey (17.6 oz)
• 30 ml olive oil (2 tbsp)
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 400 g canned crushed tomatoes (14 oz)
• 125 ml tomato paste (½ cup)
• 250 ml whole milk (1 cup)
• 40 g butter (2.8 tbsp)
• 25 g all-purpose flour (3.2 tbsp)
• 60 g Parmigiano-Reggiano, grated (½ cup)
• 250 g whole milk ricotta (8.8 oz)
• 1 egg
• 375 g lasagna sheets (13.2 oz)
• 5 ml salt (1 tsp)
• 2.5 ml black pepper (½ tsp)
• 2.5 ml dried oregano (½ tsp)
• 1.25 ml dried basil (¼ tsp)
• Pinch of nutmeg

Instructions

1. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add diced onion and cook for 3-4 minutes until softened, stirring occasionally.

2. Add minced garlic to the pot and cook for 30 seconds until fragrant. Add ground turkey and break it up with a wooden spoon, cooking for 6-8 minutes until no pink remains.

3. Stir in tomato paste and cook for 2 minutes to caramelize slightly. Add crushed tomatoes, salt, pepper, oregano, and basil. Reduce heat to low and simmer for 15 minutes, stirring occasionally.

4. While the ragù simmers, prepare the béchamel sauce. Melt butter in a separate saucepan over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes, stirring constantly until it turns light brown.

5. Slowly add milk to the roux while whisking continuously to prevent lumps. Cook for 5-7 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.

6. In a small bowl, combine ricotta cheese, egg, and half of the grated Parmigiano-Reggiano. Mix until smooth and well combined.

7. Preheat oven to 190°C (375°F). Spread a thin layer of turkey ragù on the bottom of a 9x13 inch baking dish. Layer with lasagna sheets, then ricotta mixture, then more ragù. Repeat layers until ingredients are used, ending with béchamel sauce on top.

8. Sprinkle remaining Parmigiano-Reggiano over the top layer of béchamel. Cover the baking dish loosely with aluminum foil and bake for 25 minutes.

9. Remove foil and bake for an additional 15-20 minutes until the top is golden brown and bubbling around the edges.

10. Remove from oven and let rest for 5 minutes before serving. This allows the layers to set slightly for cleaner portioning.

Substitutions

• Ground chicken breast (15% less fat than turkey) can replace ground turkey for an even leaner option
• Whole wheat or chickpea-based lasagna sheets substitute for refined pasta sheets for added fiber
• Ricotta can be replaced with a mixture of mascarpone and Greek yogurt for tangier flavor
• Béchamel can be made with unsweetened almond milk for a dairy-free version, using cornstarch instead of flour

Tips

• Do not skip the 5-minute resting period after baking; it allows the layers to set and makes cutting and serving much cleaner
• For meal prep, assemble the lasagna up to 24 hours ahead and refrigerate unbaked, then bake when ready—add 10 extra minutes to the covered baking time if starting from cold
• Brown the turkey over medium-high heat without crowding the pan to achieve better browning and flavor development

Lasagna al ragù originates from Emilia-Romagna, particularly Bologna, where the traditional version uses beef ragù and béchamel sauce (Sauce Bolognese). This turkey variation honors the Italian layering technique and sauce principles while adapting to modern dietary preferences for lighter meals.

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