This Ina Garten Turkey Lasagna Recipe is a hearty and cheesy dinner, which includes ground turkey and ricotta cheese. It’s a classic, foolproof recipe, ready in about 1 hour and 50 minutes.

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Ina Garten Turkey Lasagna Ingredients

For the Sauce:

2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1½ pounds ground turkey (dark meat preferred)
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can tomato sauce or diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
1 tablespoon fresh parsley, chopped
Salt and black pepper, to taste

For the Cheese Mixture:

15 ounces ricotta cheese
1½ cups grated Parmesan cheese
1 large egg
¼ cup chopped fresh basil or parsley
Salt and black pepper, to taste

Other Ingredients:

12 lasagna noodles (regular or no-boil)
3 cups shredded mozzarella cheese
Extra Parmesan, for topping
Fresh basil or parsley, for garnish (optional)

How To Make Ina Garten Turkey Lasagna

Cook the onion and garlic: Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté onion for 5 minutes, then add garlic and cook 1 minute.
Brown the turkey: Add ground turkey, breaking it apart with a spoon. Cook until browned and no longer pink, about 6–8 minutes.
Simmer the sauce: Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, red pepper flakes, salt, and pepper. Simmer uncovered for 20–25 minutes, stirring occasionally, until slightly thickened. Stir in parsley and remove from heat.
Make the cheese mixture: In a bowl, combine ricotta, Parmesan, egg, basil (or parsley), salt, and pepper. Mix until smooth.
Cook the noodles (if needed): If using regular noodles, boil in salted water until al dente. Drain and set aside.
Assemble the lasagna: Preheat oven to 375°F (190°C). Spread sauce on the bottom of a 9×13-inch baking dish. Layer noodles, ricotta mixture, mozzarella, and more sauce. Repeat until all ingredients are used, finishing with sauce, mozzarella, and Parmesan.
Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for 15–20 minutes until top is golden and bubbly.
Rest and serve: Let sit for 10 minutes before slicing. Garnish with basil or parsley, if desired.

Recipe Tips

Can I make this ahead?
Yes, assemble the lasagna up to a day in advance and refrigerate before baking.
Can I freeze turkey lasagna?
Absolutely—wrap tightly and freeze before or after baking. Bake from frozen (covered) at 375°F, adding 20–30 extra minutes.
Can I use ground chicken instead of turkey?
Yes, ground chicken works but may be leaner and slightly less rich.
Do I need to use dark meat turkey?
Ina recommends dark meat for more flavor and juiciness, but any ground turkey will work.
How do I prevent watery lasagna?
Simmer the sauce until thickened and allow lasagna to rest after baking.

What To Serve With Turkey Lasagna

This rich baked pasta pairs perfectly with:

Garlic bread or focaccia
A green salad with vinaigrette
Roasted vegetables like broccoli or zucchini
A glass of red wine such as Chianti

How To Store Turkey Lasagna

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap portions or the entire dish tightly with foil and plastic wrap. Freeze for up to 3 months.

Turkey Lasagna Nutrition (Estimated Per Serving)

Calories: ~480
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
Sodium: 780mg
Fiber: 4g
Sugar: 9g

Nutrition info is estimated and may vary based on ingredients used.

FAQs

Can I use no-boil noodles?
Yes, just add a little extra sauce to keep them moist.

How long should lasagna rest before cutting?
At least 10 minutes, so the layers hold together.

Can I add vegetables to the sauce?
Yes, mushrooms, zucchini, or spinach are great additions.

Why does my lasagna fall apart?
It likely wasn’t cooled enough before cutting—rest time is essential.

Can I use cottage cheese instead of ricotta?
Yes, but drain well so the filling isn’t too watery.

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