Ground Turkey Lasagna Recipe

You’re going to love this ground turkey lasagna recipe! You get layers of fresh mozzarella, creamy ricotta, and a quick, savory meat sauce that rivals any beefy counterpart. This is the lasagna you make when you want something substantial, but not too heavy.

Lasagna has a reputation for being a project, but sometimes, we still really want it. So this ground turkey lasagna recipe is lasagna made EASY. The sauce comes together quickly, and prep and assembly take under 30 minutes. In the end, you get everything a laborious lasagna gives you anyway: layers of fresh mozzarella, ricotta, and a well-seasoned meat sauce.

While you’re in your ground turkey era, check out my stuffed peppers with ground turkey or these tender ground turkey meatballs.

Ingredient Overview

A quick look at the essentials before we dive into the recipe:

For the lasagna

• Lasagna noodles I swear by are the oven-ready type—no need to boil them, and they come out perfect every time. This really cuts down effort and time.
• Fresh mozzarella because that rich, milky flavor can’t be beat. You can shred it, but I prefer to slice it into thin rounds. You can go for the pre-shredded bagged mozzarella if you must.
• Parmigiano-Reggiano adds a nice, bold sharpness to your cheesy layers. You could also use Parmigiana.
• Whole-milk ricotta offers more flavor and creaminess, while lighter variations tend to be grainier.
• An egg in the ricotta mixture helps prevent it from drying out and acts as a binder, keeping the filling from getting runny.

Tip: Ricotta holds a lot of moisture, and if you skip draining it, that liquid has nowhere to go but into your lasagna. The fix is simple: strain it through a cheesecloth or set it in a colander for 30 minutes before using it. The difference in texture is worth the extra step!

For the turkey meat sauce

• Ground turkey: Any blend works, but I recommend 93% lean, 7% fat.
• Pasta sauce: For convenience—but we jazz it up, don’t worry.
• Fresh herbs: I use fresh oregano, but you could use basil or even 1/2 teaspoon of dried herbs, like my homemade Italian seasoning.
• Tomato paste: This adds richness and depth to the sauce while also thickening it.

How to Make Ground Turkey Lasagna

Step 1: Strain the Ricotta

• For a quick strain, line a colander with a few layers of cheesecloth (grade 50 or higher), spoon the ricotta into the center, and gather the corners into a bundle. Hold it over the sink, twist the top tight, and apply slow, firm pressure to press the liquid out. Too much pressure too fast, and the curds push through the cloth.
• For a slower strain, place a cheesecloth over a colander, then place the colander over a bowl. Empty the ricotta into the covered strainer and let it sit for at least 30 minutes, or up to overnight, to remove most of the extra liquid.

Step 2: Whip Up the Ricotta Mixture

Using a fork, whisk the strained ricotta cheese with the egg and kosher salt in a mixing bowl; set it aside.

Step 3: Parcook the Veggies and Meat

Heat the olive oil in a large pot over medium heat. Add the onions and simmer, stirring occasionally, until tender and translucent (5-7 minutes). Stir in the garlic and simmer for another 30 seconds.

Add the ground turkey and cook for 5-8 minutes, breaking it up into chunks with a large spoon or spatula as it cooks. Add a few pinches of salt and pepper to season it.

Step 4: Bring the Sauce Together

Add the oregano, pasta sauce, and tomato paste to the meat. Give everything a stir and bring to a low boil. Reduce the heat and simmer on low for about 10 minutes, or until the sauce thickens slightly. Give it a taste and adjust the salt or pepper if necessary.

Step 5: Layer the Lasagna

This is my go-to method for layering lasagna to make it perfectly saucy and cheesy.

1. Ladle about 3/4 cup of the ground turkey meat sauce into a 9 x 13″ baking dish. (These are the dimensions of the pan I used. You can use something close to that.) Spread the sauce over the bottom to cover as much as you can—it doesn’t have to be perfectly even.
2. Arrange noodles lengthwise, side by side, to cover the bottom of the baking dish.
3. Spoon 2 cups of meat sauce over the noodles to cover them.
4. Sprinkle ½ cup of the grated cheese evenly over the sauce.
5. Place a single layer of noodles, now crosswise, over the cheese.
6. With a spatula, spread the ricotta mixture evenly over the noodles.
7. Again, arrange a single layer of noodles, lengthwise, over the ricotta.
8. Distribute the sliced mozzarella in an even layer over the noodles.
9. Spread 1 cup of the meat sauce over the mozzarella, then sprinkle 1 cup of grated cheese over the sauce.
10. Cover the cheese with a layer of noodles arranged lengthwise.
11. Finally, spoon 2 cups of meat sauce over the noodles in an even layer, then sprinkle the sauce with the remaining cheese.

Step 6: Bake!

Loosely cover the lasagna with tin foil and bake for 25 minutes in a 375ºF oven.

After 25 minutes, remove the foil and bake the lasagna for another 5 minutes to get the cheese all nice and golden. Another option is to pop the lasagna under the broiler for a few minutes—especially if you like crispy lasagna edges!

Step 7: Let the Lasagna Rest

Let the lasagna sit for 15 minutes before serving. Garnish with chopped fresh parsley.

Substitutions & Variations

• Noodles: If you prefer, you can use regular lasagna noodles and cook them as per the directions on the packaging.
• Meat sauce: If you prefer a more complex sauce and want to make one from scratch, try my Instant Pot turkey bolognese!