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A perfect slice of ground turkey lasagna on a white plate, showing layers of pasta, cheese, and meat sauce.

Ground Turkey Lasagna Recipe (The BEST!)

This ground turkey lasagna recipe delivers all the rich, cheesy, comforting goodness of the classic dish but with a lighter, leaner twist. It’s packed with a savory meat sauce, a creamy ricotta filling, and glorious layers of pasta and melted mozzarella, and it's never watery!
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 585
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 large yellow onion finely chopped
  • 3 cloves garlic minced
  • 1.5 lbs lean ground turkey 93/7 recommended
  • 28 oz crushed tomatoes
  • 1.5 tsp Italian seasoning
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 16 oz whole milk ricotta cheese
  • 0.5 cup grated Parmesan cheese divided
  • 1 large egg lightly beaten
  • 2 tbsp fresh parsley chopped, plus more for garnish
  • 12 lasagna noodles no-boil or regular
  • 3 cups shredded whole milk mozzarella cheese about 12 oz, divided

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large skillet or Dutch oven
  • 1 Medium Bowl

Instructions
 

  1. Preheat your oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Add the ground turkey, break it up, and cook until browned. Drain any excess fat.
  2. Stir in the crushed tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and let it simmer for at least 15 minutes.
  3. In a medium bowl, combine the ricotta cheese, 1/4 cup of the Parmesan cheese, the egg, and fresh parsley. Mix well.
  4. Spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish. Top with a layer of lasagna noodles.
  5. Spread half of the ricotta mixture over the noodles. Top with 1.5 cups of meat sauce, then 1 cup of mozzarella cheese.
  6. Repeat with another layer of noodles, the remaining ricotta mixture, 1.5 cups of meat sauce, and 1 cup of mozzarella cheese.
  7. Top with the final layer of noodles, the remaining meat sauce, the remaining 1 cup of mozzarella, and the remaining 1/4 cup of Parmesan cheese.
  8. Cover the dish with foil (tenting it so it doesn't touch the cheese) and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, until the cheese is melted, golden brown, and bubbly.
  9. Let the lasagna rest for at least 15-20 minutes before slicing. Garnish with fresh parsley and serve warm.

Notes

Resting is Key: Don't slice into the lasagna right away! Letting it rest allows the layers to set, ensuring clean slices.
Cheese Choice: For the best results and melt, use full-fat cheeses and shred your own block of low-moisture mozzarella.
Make-Ahead: Assemble the lasagna up to 24 hours in advance, cover, and refrigerate. Add about 10-15 minutes to the covered baking time.
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