Easy Ground Turkey Lasagna with Cottage Cheese

Whether you need some comfort food or a recipe to feed many, this ground turkey lasagna will be the hit of the night!

Lean ground turkey and diced chicken sausage simmer in a rich tomato sauce, then get layered with a creamy cottage cheese, ricotta and Parmesan filling and plenty of mozzarella. It makes a very full pan that feeds up to 12 to 15 people.

The Best Ground Turkey Lasagna (with Chicken Sausage and Cottage Cheese)

My man loves this lasagna. He loves the small chunks of chicken sausage in the rich sauce topped with a variety of cheeses. Although I like to make it for him on those rainy days, he also usually requests it for special occasions like his birthday.

This recipe can feed up to 12 to 15 people, although my husband gets a little sad if I offer to share any. Remember, we’re only a family of 3 right now, so that leaves plenty of leftovers. He loves it so much that he eats it for lunch the following few days until it exists no more.

If you’re used to beef, don’t worry. You won’t even be able to tell the difference with ground turkey. You’ll love the taste and smile on the inside that it’s healthy! This is definitely a favorite.

This recipe makes a very full lasagna, so you’ll need a lasagna pan instead of a casserole dish or it will overflow. I bought my deep lasagna dish with some wedding money long ago and have not regretted it once. I couldn’t find a link to my exact pan, but I found this reasonably priced, highly reviewed lasagna pan for you instead. Once you taste this flavorful turkey lasagna, you’ll be using your lasagna pan frequently. Promise. Enjoy, my friends!

Why You’ll Love This Turkey Lasagna

• Lighter but still hearty. Ground turkey, chicken sausage and reduced fat cheeses keep it rich and satisfying.
• Feeds a crowd. One deep pan serves up to 12 to 15 people.
• Great leftovers. It makes a fantastic lunch for the next few days.
• Special occasion worthy. It is the birthday dinner request in this house.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Ground turkey: Browned and drained. It is leaner than ground beef and soaks up the sauce beautifully. Drain it well after browning so the sauce stays thick instead of greasy or watery.
• Chicken or turkey sausage links: Diced small. The little chunks of sausage are the favorite part and add a savory, seasoned flavor. Al Fresco is a great brand. Fully cooked sausage links are easy to dice and just need to brown with the turkey.
• Tomato sauce, diced tomatoes and tomato paste: Three cans of sauce, one can of drained diced tomatoes and two cans of paste make a thick, rich sauce. Organic canned tomatoes are used here. Draining the diced tomatoes keeps extra liquid out of the pan so the layers hold.
• Garlic, Italian seasoning, salt and pepper: Classic seasonings that make the sauce taste like it simmered all day, because it does.
• Eggs and fresh parsley: Whisked into the cheese filling. The eggs help the filling set so the lasagna slices cleanly, and parsley adds freshness and color.
• Small curd cottage cheese: Low or reduced fat. It makes a creamy, protein packed filling that is lighter than all ricotta. Small curd blends more smoothly and spreads easily between the noodles.
• Ricotta cheese: Low or reduced fat. Adds creaminess and that classic lasagna texture.
• Parmesan: Freshly grated for a nutty, salty bite in the filling. Freshly grated melts better than the shelf stable kind in a can.
• Lasagna noodles: Twelve. Gluten free brown rice noodles or whole wheat noodles both work. If yours are not oven ready, check the package, since regular noodles are usually boiled before layering.
• Shredded mozzarella: Reduced fat, divided between the layers and the top for that gooey, golden finish.

How to Make Ground Turkey Lasagna

1. Make the meat sauce. In a large skillet over medium heat, cook the ground turkey and diced chicken sausage until browned, then drain well. Add the tomato sauce, diced tomatoes, tomato paste, garlic, Italian seasoning, salt and pepper and bring to a boil.
2. Simmer. Reduce the heat and simmer uncovered for about an hour, stirring occasionally. The sauce will thicken and deepen in color, and your kitchen will smell amazing. A long, slow simmer lets the tomato paste mellow and the flavors blend.
3. Mix the cheese filling. In a large bowl, whisk the eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan. Refrigerate until you are ready to layer.
4. Layer. Spread 1 cup of meat sauce in an ungreased lasagna pan. Then layer 3 to 4 noodles, 2 cups cheese filling, 1 cup mozzarella, 3 to 4 noodles, 2 cups meat sauce, the remaining cheese filling and 1 cup mozzarella. Top with the last 3 to 4 noodles and the remaining sauce.
5. Bake covered. Cover and bake at 375°F for 50 minutes.
6. Finish uncovered. Uncover, spread the last cup of mozzarella on top and bake 20 minutes more, until the cheese is melted, bubbly and starting to brown.
7. Rest. Let it stand for 15 minutes before cutting so the layers set and hold together. Use a sharp knife and a sturdy spatula to lift out clean squares.

Ground Turkey Lasagna FAQs

• Does ground turkey lasagna taste different from beef? Not much. With the rich sauce, sausage and cheeses, you won’t even be able to tell the difference.
• Can I use whole wheat or gluten free noodles? Yes. Whole wheat or gluten free brown rice lasagna noodles both work. One reader’s husband couldn’t tell the difference between whole wheat and white pasta.
• Why cottage cheese instead of all ricotta? Cottage cheese keeps the filling creamy while adding protein, and it pairs with ricotta and Parmesan for great flavor.
• How do I know the turkey is cooked? Brown it until no pink remains. Ground turkey should reach 165°F.
• Why let lasagna rest? Resting 15 minutes lets the cheese and sauce set, so you get neat slices instead of a runny pile.
• How do I store leftovers? Refrigerate in an airtight container within 2 hours and eat within 3 to 4 days. Reheat slices to 165°F.
• Can I make it ahead? Yes. Make the meat sauce and cheese filling a day ahead and keep them in the fridge, then assemble and bake when you are ready. Add a few extra minutes if the lasagna goes in cold.
• Can I freeze turkey lasagna? Yes. Freeze individual slices or the whole pan, well wrapped. Thaw overnight in the fridge before reheating.

Healthy Turkey Lasagna

Turkey lasagna made with ground turkey and diced chicken sausage in a rich tomato sauce, layered with a cottage cheese, ricotta and Parmesan filling and melty mozzarella. One deep pan feeds up to 12 to 15 people.

Print Recipe Pin Recipe

Ingredients

  

• 1 lb ground turkey browned and drained
• 12 oz chicken or turkey linked sausage diced (I love the brand Al fresco)
• 3 15 oz cans of organic tomato sauce
• 1 15 oz can of organic diced tomatoes, drained
• 2 6 oz cans organic tomato paste
• 2 tsp minced garlic
• 2 Tbs Italian seasoning
• 1 tsp salt
• 1 tsp pepper
• 3 eggs lightly beatened
• 3 Tbs minced fresh parsley
• 3 cups 24 oz low or reduced-fat small-curd cottage cheese
• 1 8 oz carton of low or reduced-fat ricotta cheese
• 1/2 cup grated fresh Parmesan cheese
• 12 lasagna noodles I use gluten-free brown rice pasta or whole wheat lasagna noodles
• 3 cups shredded reduced-fat mozzarella cheese divided

Instructions

 

• In large skillet, cook ground turkey and chicken sausage over medium heat until browned. Drain well. Add tomato sauce, diced tomatoes, tomato paste, garlic, Italian seasoning, salt, and pepper. Bring to boil. Reduce heat and simmer, uncovered, for about an hour stirring occasionally.
• In a large bowl, whisk together eggs and parsley. Add cottage cheese, ricotta cheese, and Parmesan. Refrigerate until ready to use.
• In an ungreased lasagna baking dish, spread 1 cup of meat sauce on the bottom.
• Layer in this order: 3 to 4 lasagna noodles, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 to 4 noodles, 2 cups meat sauce, remaining cottage cheese mixture, and 1 cup mozzarella. Top with 3 to 4 noodles and remaining meat sauce.
• Cover and bake at 375 for 50 minutes. Then uncover and spread last cup of mozzarella on top and bake for additional 20 minutes. Let stand for 15 minutes before cutting.

Made this lasagna? Leave a star rating in the recipe card and tell me how it turned out in the comments below. Your feedback helps other cooks, and I love hearing who you shared it with.

More Recipes You’ll Love

• Ziti Spinach Alfredo
• Classic Spaghetti
• Penne with Turkey Sausage and Tomatoes
• Simple Turkey Chili
• Easy Chicken Spaghetti