Ready to impress your taste buds and your dinner guests? Let me take you on a delicious journey with my take on a classic: Turkey Lasagna that’s warm, comforting, and packed with so much flavor you’ll wonder why you didn’t make it sooner!
I love crafting dishes that bring comfort and flavor, and my lasagna with creamy roasted tomato turkey ragu does just that. Featuring savory ground turkey sautéed with garlic and herbs, and layers of roasted tomatoes, this recipe is a delightful twist on a classic.
Topped with mozzarella and fresh basil, it’s both hearty and satisfying.
Lasagna With Creamy Roasted Tomato Turkey Ragu Recipe Ingredients
- Ground Turkey: Lean protein source, low in fat, heart-healthy, and versatile.
- Roasted Tomatoes: Rich in antioxidants, lycopene; sweet, tangy flavor enhances sauces.
- Ricotta Cheese: Creamy texture, high in calcium, adds richness to layers.
- Olive Oil: Heart-healthy fats, adds richness, aids in sautéing.
- Garlic: Aromatic, boosts immunity, adds depth with its flavorful, pungent notes.
- Dried Oregano: Herbaceous, Mediterranean aroma; supports digestion and boosts flavor.
Lasagna With Creamy Roasted Tomato Turkey Ragu Recipe Ingredient Quantities
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 2 cups roasted tomatoes, crushed
- 1 cup chicken broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 12 lasagna noodles
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
How to Make this Lasagna With Creamy Roasted Tomato Turkey Ragu Recipe
1. Set your oven to 375°F (190°C). Lasagna noodles go into water that is at a rolling boil and salted (like you would for cooking pasta). They should cook for a good 10-11 minutes, which would get them to just past “al dente” (which means “to the bite” in Italian and refers to pasta that is fully cooked, but still slightly firm when you bite into it). Drain the noodles and set them aside.
2. Heat the olive oil in a large skillet over medium heat. Add the turkey, and cook until browned, breaking it up with a spatula as it cooks.
3. Remove the chopped onion and minced garlic from the skillet. Sauté the onion until it becomes translucent. Add the fragrant garlic.
4. Mix in the dry oregano, dry basil, and red pepper flakes. Cook for an additional minute to marry the flavors.
5. Add the roasted crushed tomatoes, chicken broth, and tomato paste to the skillet. Combine and add salt and pepper to taste. Let the sauce simmer for about 15 minutes until it thickens slightly.
6. In a bowl, combine the ricotta cheese, the egg, and a pinch of salt. Mix until smooth and set aside.
7. Cover the bottom of a 9×13-inch baking dish with a very thin layer of turkey tomato ragu. Lay down the first layer of lasagna noodles.
8. Distribute half of the ricotta mixture over the noodles. Lay down a layer of mozzarella cheese and more turkey ragu. Do it again, only this time with half of the remaining ricotta mixture; add a layer of mozzarella, then turkey ragu, and more noodles. Do it all one more time, but this time, omit the part about using half of the remaining ricotta. You should end up with a visually appealing lasagna full of ricotta, turkey ragu, and mozzarella. Be sure not to burn it.
9. Top with the leftover mozzarella cheese and the grated Parmesan cheese.
10. Culinary dish prep:
1. Cover baking dish with foil.
2. Place in oven (preheated to 350 Fahrenheit) and bake for 25 minutes.
3. Take off the foil, and continue to bake for 15 more minutes, or until cheese is bubbly and golden brown.
4. Let dish rest for 10 minutes before serving.
5. Top with fresh basil.
Serving size: 4
Lasagna With Creamy Roasted Tomato Turkey Ragu Recipe Equipment Needed
1. Oven
2. Large pot
3. Large skillet
4. Spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Medium bowl
10. 9×13-inch baking dish
11. Aluminum foil
12. Colander
FAQ
- Can I use fresh tomatoes instead of roasted tomatoes?Definitely, fresh tomatoes can be utilized. To do so, place them in a preheated oven set to 400°F (200°C) and allow them to roast for approximately 20 minutes. Your tomatoes will transform—becoming soft and developing a flavor that has a slight char to it, making them even more delicious than their fresh state!
- Can I make the lasagna ahead of time?Of course. Put the lasagna together, seal it well, and store it in the refrigerator for as long as a day before cooking it. You are also allowed to stash it in the freezer for as long as three months.
- Is there a substitute for ground turkey?Of course, you’re free to use ground chicken, beef, or even a vegetarian substitute for meat—it doesn’t have to be the same if you’re making this for a second time. It’s also a good way to use up leftovers.
- What if I don’t have ricotta cheese?You can use cottage cheese instead of ricotta. Just be sure to drain it well to lose any excess moisture.
- Can I add vegetables to the ragu?Absolutely, one can chop and sauté vegetables, such as bell peppers, zucchini, or mushrooms, along with the onions for added nutrition and flavor.
- Should the lasagna noodles be cooked before assembling?If you are using lasagna noodles that are ready to use in the oven, there is no need to cook them before layering. If you are using typical lasagna noodles, then you want to cook them according to the package instructions before layering.
- How can I make this recipe gluten-free?To make this dish safe for those avoiding gluten, just use gluten-free lasagna noodles.
Lasagna With Creamy Roasted Tomato Turkey Ragu Recipe Substitutions and Variations
- Instead of ground turkey, you could use ground chicken or lean ground beef.
- If you don’t have ricotta cheese, try cottage cheese or mascarpone.
- For onion, scallions or shallots could be a good substitute.
- Use crushed canned tomatoes instead of roasted tomatoes if needed.
- Swap chicken broth with vegetable broth for a different depth of flavor.
Pro Tips
1. Enhance Flavor with Fresh Herbs: While dried oregano and basil are used in this recipe, adding fresh herbs can elevate flavors. Consider adding chopped fresh basil and oregano to the sauce, and sprinkle some fresh basil leaves over the top before serving for a burst of freshness.
2. Boost the Umami with Mushrooms: To add depth of flavor, consider incorporating finely chopped mushrooms into the turkey mixture. Sauté them with the onions and garlic until browned; mushrooms add a savory, umami-rich component.
3. Add Layers of Texture with Vegetables: For an enhanced texture and nutritional boost, layer in some sautéed spinach, zucchini, or bell peppers between the layers of noodles and cheese.
4. Perfect the Cheese Layer: For a creamier texture, mix some grated Parmesan into the ricotta mixture. Additionally, for a more complex flavor, use a combination of mozzarella with provolone or fontina cheese.
5. Make It Ahead: Lasagna is ideal for making in advance. Prepare the dish up to the point of baking, cover it tightly, and refrigerate overnight. This allows the flavors to meld, and you can bake it just before serving for a stress-free meal. If baking from chilled, extend the covered baking time by 10–15 minutes to ensure it’s thoroughly heated.
Lasagna With Creamy Roasted Tomato Turkey Ragu Recipe
My favorite Lasagna With Creamy Roasted Tomato Turkey Ragu Recipe
Equipment Needed:
1. Oven
2. Large pot
3. Large skillet
4. Spatula
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Medium bowl
10. 9×13-inch baking dish
11. Aluminum foil
12. Colander
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 2 cups roasted tomatoes, crushed
- 1 cup chicken broth
- 1 tablespoon tomato paste
- Salt and pepper to taste
- 12 lasagna noodles
- 15 ounces ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
Instructions:
1. Set your oven to 375°F (190°C). Lasagna noodles go into water that is at a rolling boil and salted (like you would for cooking pasta). They should cook for a good 10-11 minutes, which would get them to just past “al dente” (which means “to the bite” in Italian and refers to pasta that is fully cooked, but still slightly firm when you bite into it). Drain the noodles and set them aside.
2. Heat the olive oil in a large skillet over medium heat. Add the turkey, and cook until browned, breaking it up with a spatula as it cooks.
3. Remove the chopped onion and minced garlic from the skillet. Sauté the onion until it becomes translucent. Add the fragrant garlic.
4. Mix in the dry oregano, dry basil, and red pepper flakes. Cook for an additional minute to marry the flavors.
5. Add the roasted crushed tomatoes, chicken broth, and tomato paste to the skillet. Combine and add salt and pepper to taste. Let the sauce simmer for about 15 minutes until it thickens slightly.
6. In a bowl, combine the ricotta cheese, the egg, and a pinch of salt. Mix until smooth and set aside.
7. Cover the bottom of a 9×13-inch baking dish with a very thin layer of turkey tomato ragu. Lay down the first layer of lasagna noodles.
8. Distribute half of the ricotta mixture over the noodles. Lay down a layer of mozzarella cheese and more turkey ragu. Do it again, only this time with half of the remaining ricotta mixture; add a layer of mozzarella, then turkey ragu, and more noodles. Do it all one more time, but this time, omit the part about using half of the remaining ricotta. You should end up with a visually appealing lasagna full of ricotta, turkey ragu, and mozzarella. Be sure not to burn it.
9. Top with the leftover mozzarella cheese and the grated Parmesan cheese.
10. Culinary dish prep:
1. Cover baking dish with foil.
2. Place in oven (preheated to 350 Fahrenheit) and bake for 25 minutes.
3. Take off the foil, and continue to bake for 15 more minutes, or until cheese is bubbly and golden brown.
4. Let dish rest for 10 minutes before serving.
5. Top with fresh basil.
Serving size: 4