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Ina Garten Turkey Lasagna

Ina Garten's Turkey Lasagna
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This turkey lasagna is a lighter yet deeply flavorful take on the Italian-American classic. A rich, savory turkey and red wine sauce is layered with creamy basil-ricotta and fresh mozzarella, then baked until golden and bubbling. The result is a comforting, satisfying main course that perfectly balances richness with rustic simplicity.

Ingredients

For the Turkey Sauce

    • Olive Oil — Used to sautĂ© the onions and garlic, forming the aromatic base of the sauce.

    • Yellow Onion — Provides a sweet, foundational flavor once softened.

    • Garlic — Adds that essential pungent, savory note. Use fresh minced garlic for the best results.

    • Ground Turkey — The star of the sauce. It creates a lighter but still very flavorful meat sauce.

    • Kosher Salt & Black Pepper — For seasoning the dish from the ground up.

    • Red Wine — A dry red like Merlot or Cabernet Sauvignon works perfectly to deglaze the pan and add complexity.

    • Crushed Tomatoes — The body of the sauce. Good quality canned tomatoes make a big difference.

    • Tomato Paste — This thickens the sauce and adds a concentrated, umami-rich tomato flavor.

    • Dried Oregano — For that classic Italian-American herbal note that pairs so well with tomato.

For the Cheese Filling

    • Whole Milk Ricotta — The creamy, luscious heart of the cheese layer. Don’t use part-skim, as it can be watery.

    • Grated Parmesan Cheese — Adds a nutty, salty bite to the ricotta mixture and the top crust.

    • Large Egg — This acts as a binder, helping the ricotta filling set up nicely and preventing it from becoming runny.

    • Fresh Basil — The fresh, bright flavor of chopped basil cuts through the richness of the cheese beautifully.

For Assembly

    • No-Boil Lasagna Noodles — These are a fantastic time-saver. They cook right in the oven from the moisture in the sauce.

    • Fresh Mozzarella — Look for low-moisture mozzarella, either shredded or sliced, for that perfect cheesy pull.

Instructions

  1. Begin by preparing the turkey sauce. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil shimmers, add the diced onion and cook for 8-10 minutes, stirring occasionally, until softened and translucent but not browned; this step builds a sweet, aromatic base for the sauce.
  2. Add the minced garlic and cook for one minute more until fragrant, stirring constantly to prevent it from scorching, which would add a bitter taste. Add the ground turkey, 1.5 teaspoons of kosher salt, and 0.75 teaspoon of black pepper. Cook over medium-high heat, breaking up the meat with a wooden spoon, for 7-8 minutes, until it is no longer pink and is cooked through.
  3. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom with your spoon. Allow the wine to simmer and reduce by about half, which should take 2-3 minutes. This process adds a significant layer of depth and complexity to the sauce’s final flavor.
  4. Stir in the crushed tomatoes, tomato paste, and dried oregano. Bring the sauce to a simmer, then reduce the heat to medium-low, cover partially, and let it cook for at least 20 minutes for the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if necessary, then set aside.
  5. While the sauce simmers, prepare the cheese filling and preheat the oven. Position a rack in the center of the oven and preheat to 375°F / 190°C. In a medium bowl, combine the ricotta, 1/2 cup of Parmesan, the lightly beaten egg, chopped basil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Mix with a fork until just combined; the egg acts as a binder, ensuring the filling remains creamy and doesn’t become watery during baking.
  6. Prepare your assembly station. You will need the finished turkey sauce, the ricotta mixture, the no-boil noodles, the mozzarella, and an 8×8-inch square glass or ceramic baking dish. Having everything ready (mise en place) makes the layering process clean and efficient.
  7. To begin assembling, spread about 1/2 cup of the turkey sauce evenly over the bottom of the baking dish. This initial layer prevents the first layer of noodles from sticking to the dish and allows them to steam and cook properly.
  8. Arrange the first layer of no-boil noodles over the sauce, breaking them as needed to create a solid, even layer. Spread half of the ricotta mixture evenly over the noodles, using an offset spatula for a smooth surface. Top the ricotta with about one-third of the remaining turkey sauce, followed by one-third of the mozzarella cheese.
  9. Repeat the layering process once more: a layer of noodles, the remaining half of the ricotta mixture, another one-third of the turkey sauce, and another one-third of the mozzarella. This creates the rich, multi-layered structure essential to a great lasagna.
  10. Create the final top layer by arranging the remaining noodles, spooning the rest of the turkey sauce over them, and finishing with the last of the mozzarella. Sprinkle a little extra grated Parmesan cheese over the top for a crisp, golden-brown crust.
  11. Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. The foil traps steam, which cooks the no-boil noodles and allows the lasagna to heat through evenly without the top burning.
  12. After 30 minutes, carefully remove the aluminum foil. Return the lasagna to the oven and continue to bake, uncovered, for an additional 15-20 minutes. The lasagna is done when the sauce is bubbling around the edges and the cheese on top is melted, golden brown, and slightly crisp.
  13. Remove the lasagna from the oven and let it rest on a wire rack for a minimum of 15 minutes before slicing and serving. This resting period is critical; it allows the layers to set and firm up, ensuring you can cut clean, beautiful squares that don’t fall apart on the plate.

Notes

Store leftover lasagna tightly covered in the refrigerator for up to 4 days. For longer storage, freeze the cooled, unsliced lasagna (or individual portions) in an airtight container for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then bake individual slices in a 350°F / 175°C oven for 15-20 minutes, or until heated through. Microwaving is also an option for single servings.

Nutrition

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