Turkey Lasagna with Cranberry Sauce
Elevate your comfort food game with this Turkey Lasagna with Cranberry Sauce—a bold and festive twist on a classic favorite! Layers of tender no-boil lasagna noodles, savory ground turkey, and creamy ricotta cheese meet the unexpected sweetness of tangy cranberry sauce. Combined with a rich tomato-based marinara and melted mozzarella, this dish masterfully balances hearty and sweet flavors, making it perfect for holiday gatherings or weeknight dinners. With just 20 minutes of prep time and a dazzling presentation, this unique turkey lasagna is a delicious way to impress your family and friends while adding a seasonal flair to a much-loved classic. Garnish with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 14 ounces Canned crushed tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Cranberry sauce
- 15 ounces Ricotta cheese
- 1 Egg
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 9 sheets Lasagna noodles, no-boil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for an additional minute.
Add ground turkey to the skillet and cook until browned, breaking up the meat into small pieces as it cooks.
Stir in the tomato paste until evenly combined. Then add the crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Simmer the sauce for 10 minutes to allow the flavors to meld.
In a medium bowl, combine the ricotta cheese and egg. Mix until smooth.
Spread 1/3 of the turkey sauce onto the bottom of a 9x13 inch baking dish. Start layering by laying 3 lasagna noodles on top of the sauce.
Spread half of the ricotta mixture over the noodles, followed by 1/3 of the cranberry sauce, 1/3 of the shredded mozzarella, and a sprinkling of Parmesan cheese.
Repeat the layering process with another 1/3 of the turkey sauce, 3 more noodles, the remaining ricotta mixture, another 1/3 of the cranberry sauce, 1/3 of the mozzarella, and more Parmesan cheese.
Finish with the final layer of 3 noodles, the remaining turkey sauce, cranberry sauce, shredded mozzarella, and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 20 minutes until the top is bubbly and lightly golden.
Allow the lasagna to rest for 10 minutes before slicing. Garnish with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
4800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.5 g | 234% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 5828 mg | 253% | |
| Total Carbohydrate | 550.9 g | 200% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 139.9 g | ||
| Protein | 275.3 g | 551% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4099 mg | 315% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 3187 mg | 68% | |
*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.
