Please note: I only partner with companies and products I genuinely believe in and that align with The Defined Dish. This Delicious Turkey Lasagna post contains sponsored content for Shady Brook Farms Turkey. I am compensated for this work, but my opinions are 100% my own.
If you routinely reach for ground turkey for quick tacos or simple pasta, try turning it into a comforting, crowd-pleasing turkey lasagna instead. It’s an easy weeknight dinner that feels special, adds lean protein, and still delivers all the rich, layered flavors you expect from a classic lasagna.
One of my fondest childhood memories is lasagna night at my mom’s house: the kitchen full of steam, the table crowded with family, and everyone leaving the table content and smiling. Now that I have my own family, I appreciate how meaningful a simple, satisfying meal can be. This turkey lasagna is inspired by those memories—comforting, approachable, and something the whole family will return to again and again.
I use Shady Brook Farms 93% Lean / 7% Fat Ground Turkey in the sauce for a leaner, protein-rich filling that still stays flavorful and hearty. While the pasta water comes to a boil and the noodles cook, you can easily prepare a savory turkey-tomato sauce and a bright ricotta mixture to layer into the pan. The assembly is straightforward—and the result bakes into a bubbling, golden-topped lasagna everyone will love.
This dish also works perfectly for make-ahead dinners. Assemble it in the baking dish, cover tightly with foil, and refrigerate until you’re ready to bake. When you want to serve it, pop it into a 350°F oven and it’ll be ready in about 45 minutes—perfect timing to help with homework or toss together a simple side salad.
Watching my family dig into this lasagna brings back that same warm feeling of family meals from my childhood. I hope it becomes a favorite at your table, too.
Delicious Turkey Lasagna
25 mins
1 hr
1 hr 25 mins
8 people
Ingredients
- 9–12 lasagna noodles (regular, not no-boil)
- 2 tbsp extra virgin olive oil
- 1 cup finely diced yellow onion (or 1 small onion)
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 lb Shady Brook Farms 93% Lean / 7% Fat Ground Turkey
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 2 (14-oz) cans crushed tomatoes
- 1/2 cup dry red wine
- 1/2 cup water
- 2 tbsp minced fresh basil leaves
- 1 tsp minced fresh thyme leaves
- 1 (15-oz) container ricotta cheese
- 1 egg, lightly beaten
- 1/4 cup freshly chopped parsley leaves
- 1 tbsp lemon zest
- 1/4 cup grated Parmesan cheese
- 1/2 tsp kosher salt (for the ricotta)
- 1/2 tsp black pepper (for the ricotta)
- 1 cup freshly shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente, drain, and set aside.
- Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the diced onion, minced garlic, salt, and pepper. Cook, stirring occasionally, until the onions are translucent, about 3–5 minutes.
- Increase the heat to medium-high. Add the ground turkey, oregano, and crushed red pepper flakes if using. Break up the turkey with a wooden spoon and cook until no pink remains, about 6 minutes.
- Stir in the crushed tomatoes, red wine, water, basil, and thyme. Bring the sauce to a gentle simmer and cook until it reduces slightly. Remove from heat and set aside.
- In a medium bowl, combine the ricotta, beaten egg, chopped parsley, lemon zest, grated Parmesan, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Mix with a fork until well combined and set aside.
- To assemble the lasagna, pour 1 cup of the turkey-tomato sauce into the bottom of a 2.5-quart oval or similar baking dish, spreading it to coat evenly. Arrange 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture evenly over the noodles, then sprinkle with one-third of the shredded mozzarella. Spoon 1 cup of the turkey-tomato sauce over the cheese layer.
- Repeat the layering: 3 noodles, the remaining ricotta mixture, another one-third of the mozzarella, and 1 cup of sauce.
- Top with the final 3 noodles, spread the remaining sauce evenly over the top, tuck any overhanging noodles in with a spatula, and finish by sprinkling the remaining mozzarella over the lasagna.
- Cover the baking dish with foil and bake for 45 minutes. Remove the foil and bake an additional 15 minutes, or until the sauce is bubbling and the cheese is melted and lightly golden.
- Let the lasagna rest for 10 minutes before slicing and serving. This helps the layers settle so the slices hold together.
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Alex Snodgrass
8 people