Lasagna with Turkey Sausage
Savor the comforting layers of “Lasagna with Turkey Sausage,” a wholesome twist on the classic Italian favorite. This hearty recipe features tender turkey sausage sautéed with aromatic garlic and onions, then simmered in a rich tomato sauce infused with fresh parsley and basil. Creamy ricotta, melty mozzarella, and nutty Parmesan create the ultimate trifecta of cheesy goodness, while oven-ready lasagna noodles make assembly a breeze. Perfect for family dinners or meal prep, this lasagna combines bold, savory flavors with a lighter protein option. Serve hot and enjoy each delicious bite of this easy yet elegant dish!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Turkey sausage, casings removed
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 6 ounces Tomato paste
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 15 ounces Ricotta cheese
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 4 cups Mozzarella cheese, shredded
- 12 sheets Lasagna noodles, oven-ready
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the turkey sausage and cook until browned, breaking it into small pieces with a spoon, about 5-7 minutes.
Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the crushed tomatoes, tomato paste, parsley, basil, salt, and black pepper. Simmer the sauce for 15 minutes, stirring occasionally. Remove from heat.
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and a pinch of salt. Mix until smooth and set aside.
Spread 1 cup of the sauce mixture on the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1 cup of the shredded mozzarella cheese and 1 cup of the sauce. Repeat this layering process two more times.
For the final layer, top with the last 3 noodles, the remaining sauce, and the remaining mozzarella cheese.
Cover the dish with aluminum foil, making sure it doesn’t touch the cheese to avoid sticking.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
6146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.1 g | 348% | |
| Saturated Fat | 119.5 g | 598% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 9866 mg | 429% | |
| Total Carbohydrate | 636.4 g | 231% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 81.9 g | ||
| Protein | 325.8 g | 652% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5888 mg | 453% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 6110 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
