Turkey Lasagna Recipe: Easy Ground Turkey Family Dinner

This turkey lasagna recipe keeps the familiar comfort of baked pasta while using savory ground turkey in the sauce. Brown the turkey with onion, garlic, and Italian herbs, then layer it with marinara, noodles, ricotta, and plenty of melted cheese. The finished pan is rich, bubbling, and substantial enough for a family dinner.

It also works well as a make-ahead meal. The sauce comes together while the oven heats, and a 15-minute rest after baking gives the layers time to set. Use an oven-safe 9-by-13-inch baking dish and keep the sauce fairly loose so the oven-ready noodles turn tender without leaving a watery pan.

Why You'll Love This Recipe

• The ingredients are easy to find, and the layering is simple.
• Ground turkey picks up the flavor of the garlic, herbs, and tomato sauce as it cooks.
• The recipe makes eight generous portions, with enough for planned leftovers.
• You can assemble the lasagna earlier in the day and bake it at dinner time.

For more dependable weeknight meals, browse these turkey recipes and weeknight dinners.

Turkey Lasagna Recipe Information

• Preparation time: 25 minutes
• Cooking time: 45 minutes
• Resting time: 15 minutes
• Total time: 1 hour 25 minutes
• Servings: 8
• Safe internal temperature: 74°C / 165°F for the ground turkey before it is layered into the dish

Ingredients

For the turkey sauce

• 2 pounds ground turkey
• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 2 teaspoons dried Italian seasoning
• 1 teaspoon sweet paprika
• 1/2 teaspoon red pepper flakes, optional
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 2 jars (24 ounces each) marinara sauce
• 1/2 cup water
• 2 tablespoons chopped fresh basil, plus more for serving

For the cheese layers

• 15 ounces whole-milk ricotta cheese
• 1 large egg
• 1/2 cup finely grated Parmesan cheese
• 1/4 teaspoon black pepper
• 4 cups shredded low-moisture mozzarella cheese, divided
• 12 oven-ready lasagna noodles

Choose a marinara you like on its own because it provides most of the sauce's flavor. If it is especially thick, use the full 1/2 cup of water so the oven-ready noodles have enough moisture to soften.

Step-by-Step Instructions

1. Heat the oven and prepare the dish

Set a rack in the center of the oven and heat it to 190°C / 375°F. Lightly oil a 9-by-13-inch baking dish. Set out the noodles, cheese mixture ingredients, and sauce so you can assemble the lasagna as soon as the turkey is ready.

2. Brown the turkey

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 4 to 5 minutes, stirring now and then, until softened. Add the garlic, Italian seasoning, paprika, red pepper flakes if using, 1 teaspoon of the salt, and 1/2 teaspoon pepper. Stir for 30 seconds, until fragrant.

Add the ground turkey and break it into small crumbles with a wooden spoon. Cook for 7 to 9 minutes, until no pink remains. Check the thickest part with an instant-read thermometer; it should reach 74°C / 165°F. Drain excess liquid only if the skillet is unusually wet.

3. Simmer the sauce

Add both jars of marinara and the water. Bring the sauce to a gentle simmer, then lower the heat to medium-low and cook for 8 minutes, stirring once or twice. Stir in the chopped basil. The sauce should remain loose rather than dry so it can hydrate the noodles in the oven.

4. Mix the ricotta filling

In a medium bowl, stir together the ricotta, egg, Parmesan, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 cup of the mozzarella. Mix until evenly combined. The egg helps the filling hold together after the lasagna rests.

5. Layer the lasagna

Spoon about 1 1/2 cups of turkey sauce into the prepared dish. Arrange 4 noodles in one layer, overlapping them slightly if necessary. Spread on half of the ricotta mixture, then add about 1 1/2 cups sauce and 1 cup mozzarella. Repeat with 4 noodles, the remaining ricotta, 1 1/2 cups sauce, and 1 cup mozzarella.

Finish with the last 4 noodles, the remaining sauce, and the remaining 1 cup mozzarella. Press the noodles gently into the sauce, paying special attention to the corners so no dry edges are exposed.

6. Bake and rest

Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for 12 to 15 minutes, until the cheese is browned in spots and the sauce bubbles around the edges. Let the lasagna rest uncovered for 15 minutes before slicing, then garnish with fresh basil.

Tips for Best Results

Give the lasagna the full resting time. It will be loose straight from the oven; 15 minutes lets the layers settle into cleaner portions. To make it ahead, assemble the dish, cover it, and refrigerate it for up to 24 hours. Bake it directly from the refrigerator, adding 10 to 15 minutes to the covered baking time.

Low-moisture mozzarella is a better choice here than fresh mozzarella. Fresh mozzarella releases more water, which can make the layers slippery. Keep the turkey in small, even crumbles too, so each serving has meat, sauce, and cheese instead of large, dry chunks.

Ingredient Substitutions

Ground chicken can replace the turkey; use the same safe temperature of 74°C / 165°F. Cottage cheese can stand in for ricotta, and you can blend it briefly for a smoother filling. For extra vegetables, cook 8 ounces of finely chopped mushrooms or 2 cups of baby spinach with the onion. Let excess moisture cook away before adding the sauce.

Regular boiled lasagna noodles also work. Cook them for 2 minutes less than the package directions, drain them well, and use the same layers. If you want more heat, add another pinch of red pepper flakes rather than changing the sauce ratio.

What to Serve With

This rich baked pasta benefits from something crisp and bright, such as a lemony green salad, roasted broccoli, or green beans with garlic. A simple loaf of crusty bread is handy for soaking up extra sauce. For another hearty main, see these beef recipes or chicken recipes.

Storage Instructions

Let leftovers cool for no longer than 2 hours at room temperature, then move the slices to shallow airtight containers. Refrigerate them for up to 4 days. For longer storage, wrap individual cooled portions tightly and freeze them for up to 3 months. Label the container with the date so you can use the oldest portions first.

When possible, thaw frozen portions overnight in the refrigerator. A frozen whole pan can be baked, covered, at 175°C / 350°F until hot in the center, then uncovered briefly to refresh the cheese.

Reheating Instructions

For one refrigerated serving, cover it loosely and microwave it at medium power in 1-minute intervals until hot throughout. Let it stand for 1 minute before eating. To reheat several slices, arrange them in a baking dish, add a spoonful of water or marinara around the edges, cover with foil, and warm at 175°C / 350°F for 20 to 25 minutes. Reheat leftovers to 74°C / 165°F before serving.

Frequently Asked Questions

Can I make this turkey lasagna recipe without egg?

Yes. Leave the egg out of the ricotta mixture if needed. The filling will be a little softer, so give the baked lasagna the full 15-minute rest before cutting it.

Why are my lasagna noodles still firm?

Oven-ready noodles need to touch the sauce. Check that the top layer is fully covered and keep the dish tightly covered during the first part of baking. If the sauce is very thick, add the listed water.

Can I freeze the lasagna before baking?

Yes. Assemble it in a freezer-safe dish, cover it tightly, and freeze it for up to 3 months. Thaw it overnight in the refrigerator before baking, or bake it from frozen, covered, at 175°C / 350°F until the center is hot, then uncover it to brown the cheese.

Conclusion

This turkey lasagna recipe turns ground turkey into a comforting baked dinner with familiar layers and plenty of flavor. Brown the turkey thoroughly, leave enough moisture in the sauce for the noodles, and let the finished pan rest before slicing. You will have a golden, cheesy meal that suits both a relaxed Sunday supper and a planned weeknight dinner.