Scott Harvey Wines

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Turkey Lasagna

Turkey Lasagna
Recipe Date:
January 21, 2022
Serving Size:
Cook Time:
Imperial (US)
  • 2 tbsps Olive Oil
  • 1 cup Chopped Yellow Onion
  • 4 tbsps garlic clove, minced
  • 1 1/2 lbs Sweet Italian Turkey Sausage ( Remove casings)
  • 6 ozs Tomato Paste
  • 1/4 cup Chopped flat-leaf parsley, divided
  • 1 cup Chopped fresh basil leaves
  • 2 tsps Kosher Salt
  • 3/4 tsp Freshly Ground Black Pepper
  • 1/2 lb Lasagna Noodles
  • 15 ozs Ricotta Cheese
  • 4 ozs Creamy Goat Cheese
  • 1 cup Grated Parmesan, divided, half for sprinkling
  • 1 Large Egg, lightly beaten
  • 1 lb Fresh Mozzarella, thinly sliced

Preheat the oven to 400° F. Heat the olive oil in a large skillet. Add the onion and cook for 5 min. over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 Tbs. of the parsley, the basil, 1 1/2 tsp. of the salt, and 1/2 tsp. pepper. Simmer, uncovered, over medium-low heat, for 15-20 min., until thickened. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 mins. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of the parmesan, the egg, the remaining 2 Tbs. of parsley, remaining 1/2 tsp. salt, and 1/4 tsp. pepper. Set aside. Ladle 1/3 of the sauce into a lasagna pan, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally sauce. Sprinkle with 1/4 cup of parmesan. Bake for 30 minute, until the sauce is bubbling.


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