Layered Dish with Turkey Sausage and Cheese Pasta
Recipe for a Flavorful Turkey Sausage Lasagna
Looking to switch things up with a healthier yet delicious take on a classic dish? Give this Turkey Sausage Lasagna a go! This recipe features a slightly lighter sausage option, adding a tasty twist. Let's dive in!
Ingredients (adjust quantities for a smaller gathering)
- 1 lb turkey Italian sausage, casings removed
- 1 medium yellow onion, finely diced
- 5 medium garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 2 (28-ounce) cans crushed tomatoes
- 1 (15- to 16-ounce) container whole-milk ricotta cheese
- 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
- 1 large egg, lightly beaten
- 2 tablespoons finely chopped fresh Italian parsley leaves
- Salt & pepper to taste
- 1 (8- to 9-ounce) box no-boil lasagna noodles (12 noodles)
- 12 ounces shredded whole-milk mozzarella cheese (about 3 cups)
- Olive oil, for coating the foil
Instructions
- Pre-heat your oven to 375°F (190°C) and arrange a rack in the middle.
- In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat until shimmering. Add the onion, garlic, oregano, and red pepper flakes, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 8 minutes.
- Increase the heat to medium high, add the sausage, and cook, breaking up the meat into smaller pieces with a wooden spoon, until it's no longer pink and is starting to brown, about 6 to 8 minutes.
- Add the tomatoes, stir to combine, and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld and the sauce thickens slightly, about 30 minutes. Remove from the heat.
- Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan cheese, egg, parsley, salt, and pepper. Stir to combine; set aside.
- Spread 1/2 cup of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 3 of the noodles over the sauce. Top with another 1 1/2 cups of the sauce and spread it evenly to the edges of the dish. Using a spoon, dollop a third of the ricotta mixture evenly over the sauce and flatten the dollops with the back of the spoon. Sprinkle evenly with a quarter of the mozzarella.
- Make 2 more layers of noodles, sauce, ricotta, and mozzarella. Finish with a layer of the remaining noodles, sauce, and mozzarella. Sprinkle with the remaining Parmesan.
- Coat 1 side of a large piece of aluminum foil with olive oil and cover the dish tightly with the foil, oil-side down. (You can prepare the lasagna up to this point up to 1 day ahead and refrigerate; allow to come to room temperature before baking.)
- Bake until the sauce is starting to bubble around the edges, about 20 minutes. Remove the foil and continue baking until the top of the lasagna is browned, about 30 minutes more.
- Remove the pan to a wire rack and let cool for 15 minutes. Sprinkle with additional parsley before slicing and serving.
Enjoy the flavors of this Turkey Sausage Lasagna, swapping traditional pork sausage for a lighter yet tasty alternative!
- In the uncategorized section of your recipe collection, add the recipe for a healthier Turkey Sausage Lasagna, which focuses on nutrition.
- The ricotta cheese mix, a key component of the recipe, requires the addition of finely chopped fresh Italian parsley leaves, salt, and pepper.
- When you're ready to bake the lasagna, follow the instructions, ensuring the temperature is set to 375°F (190°C).
- After the first 20 minutes of baking, when the sauce is starting to bubble around the edges, remember to carefully remove the foil to allow for even browning and an enjoyable final dish!
