This turkey lasagna consists of layers of ground turkey and vegetable filling with flavourful pancetta and creamy bechamel sauce. It contains a moderate amount of cheese, is easy to assemble and tastes delicious the next day, too. The post includes detailed step-by-step instructions.
This turkey lasagna is a lighter, quicker version of classic beef lasagna. It consists of layers of rich and flavourful ground turkey and vegetable ragu sauce, creamy bechamel/white sauce and lasagne sheets. High in protein it is lower in saturated fat than the classic version.
This lasagna with turkey contains a small amount of pancetta as well as dried herbs for more depth of flavour. It's just as rich and delicious as beef lasagna, but comes together much quicker. The turkey filling mixture is ready in under an hour, while the classic equivalent can take even up to 3 hours.
I tested several versions of this recipe before finally settling on this one. It's delicious, creamy and simple to make. I hope you enjoy it:)
Turkey lasagna ingredients and substitutions
- Ground turkey: approx. 7% fat content (I do not recommend using extra lean meat as your filling might be a little dry).
- Smoked pancetta: you can use bacon, instead.
- Vegetables: these include onion, garlic, celery and carrot.
- Herbs: use Italian herbs/mixed herbs or oregano.
- Bay leaf.
- Passata and tomato paste.
- Stock: use either chicken or vegetable stock.
- White wine: regular or alcohol free.
- Olive oil.
- Dried lasagne sheets: you don't need to precook them.
- Bechamel sauce: flour, butter and milk.
- Parmesan cheese.
Step-by-step recipe instructions
1. Brown pancetta: Heat 1 tablespoon of oil, add the pancetta, and cook over a medium heat for about 5 minutes until lightly browned stirring often.
2. Sautee vegetables: Add the onion, celery, carrot and bay leaf and cook gently for about 5 minutes until softened stirring often. Towards the end of cooking stir in the garlic.
3. Add ground turkey: Add the meat, dried herbs and a generous amount of freshly ground pepper. Cook for a few minutes until the meat is no longer pink, stirring often (I like to use a potato masher to get rid of large clusters of meat). Pour in the wine, increase the heat and cook for a few more minutes until the liquid is absorbed, stirring occasionally.
4. Add passata: Add the passata, tomato paste and stock, stir, cover and bring to a simmer. Gently cook for 40-45 minutes stirring occasionally. Remove from the heat and add more salt and pepper, if needed. At this point preheat the oven to 400F/200C/180 fan/gas mark 6.
TIP: About 5 minutes before the filling mixture is done start preparing the bechamel sauce.
5. Make bechamel: In a saucepan melt the butter, add the flour and whisk until it's no longer visible and the mixture is creamy. Add half of the milk, increase the heat and cook until the sauce thickens whisking often then add the rest of the milk. Once thickened simmer the sauce for about 3 minutes. Remove from the heat, stir in half of the parmesan and add a little salt to taste (and a bit of freshly ground nutmeg, as an option).
6. Assemble lasagna: Spread â…“ of the filling mixture over the bottom of your dish. Drizzle a few spoonfuls of the bechamel over the top and cover with 3 lasagne sheets. Make 2 more layers ensuring you leave enough bechamel to cover the top of the lasagna. Once assembled sprinkle the remaining parmesan over the top.
7. Bake: Place in the centre of the oven and bake for 35-40 minutes until nicely browned.
8. Serve: Remove from the oven, set aside for 10 minutes then serve.
*Scroll down to the bottom of the post for a full, printable list of ingredients and instructions.
Side dishes to serve with turkey lasagna
In addition to classic garlic bread, bruschetta and caesar salad these will also work well:
And if you need more inspiration see also these other easy side dishes!
What can I make ahead
You can prepare the entire dish ahead, refrigerate it, covered, overnight and bake the following day. Remove from the fridge to bring up to room temperature about 40 minutes before baking.
Alternatively make the filling mixture and refrigerate overnight. The following day prepare the white sauce, assemble your turkey lasagna and bake.
Can I use fresh lasagne sheets
Yes, you can if that's what you prefer. For me dried pasta works better as it has more structure so it's perfect for rich, meat-based sauces and doesn't overcook easily. Fresh pasta, on the other hand, can become too soft if overcooked (plus it's also more expensive and has a short shelf life). However, unlike dried lasagne noodles fresh noodles can be cut to fit your dish.
If you decide to use fresh pasta reduce cooking time by about 10 minutes (or follow packet instructions).
NOTE: Neither dried nor fresh lasagne sheets need to be precooked.
Top tips
- Use ground turkey with approx. 7% of fat (lean but not extra lean meat). This recipe will also work with chicken and pork.
- You shouldn't need to add very much salt into the turkey lasagna filling mixture (both the pancetta and stock are salty). Nevertheless, ensure it's adequately seasoned (the lasagne noodles will absorb some of the flavour as they cook).
- You don't need to precook the lasagne sheets.
- The bechamel sauce should be quite thick so it can form a creamy layer.
- Reserve approx. 40-50 % of the white sauce to pour over the top of the lasagna.
- Best served hot.
- Refrigerate leftovers, covered, for up to 3 days. Reheat individual portions in the microwave or airfryer (the top gets nice and crispy).
Freezing instructions
It's best to freeze turkey lasagna uncooked, wrapped tightly with plastic wrap or foil, for up to 3 months. Bake from frozen for about 90 minutes (or until fully cooked), covering loosely if the top starts to brown too quickly.
You can also freeze cooked lasagna portions in airtight containers (note, however, that they will have a slightly different texture after defrosting). Defrost in the fridge overnight and reheat as above.
Related recipes to try next
- Potato Lasagna with White Sauce
- Turkey Shepherd's Pie
- Meat Stuffed Peppers without Rice
- Easy Turkey Meatballs in Tomato Sauce
See also these other easy, delicious meal ideas!
Recipe
Simple Turkey Lasagna with Vegetables
Equipment
- 8''/11''-20/28cm oven dish 2½'' deep
- Large pan with lid
Ingredients
- 9 dried lasagne sheets
For the filling
- 1½ pounds (680 g) ground turkey 7% fat
- â…” cup (120 g) smoked pancetta or bacon, cut into small cubes
- 1 large onion finely chopped
- 1½ celery ribs finely chopped
- 1 medium carrot peeled, coarsely grated
- 3 garlic cloves finely chopped
- ½ cup (120 ml) white wine
- 1 cup (240 ml) chicken stock
- 2 cups (500 g) passata
- 1 tablespoon tomato paste
- 1½ teaspoons Italian herbs
- 1 bay leaf
- 1 tablespoon olive oil
- salt and pepper to taste I recommend using multi-coloured peppercorns
Bechamel Sauce
- 2¼ cups (540 ml) milk
- 3 tablespoons (40 g) butter
- â…“ cup (40 g) all-purpose/plain flour
- ½ cup (50 g) parmesan cheese finely grated
Instructions
- Brown pancetta: Heat 1 tablespoon of oil, add the pancetta, and cook over a medium heat for about 5 minutes until lightly browned stirring often.
- Sautee vegetables: Add the onion, celery, carrot and bay leaf and cook gently for about 5 minutes until softened stirring often. Towards the end of cooking stir in the garlic.
- Add ground turkey: Add the meat, dried herbs and a generous amount of freshly ground pepper. Cook for a few minutes until the meat is no longer pink, stirring often (I like to use a potato masher to get rid of large clusters of meat). Pour in the wine, increase the heat and cook for a few more minutes until the liquid is absorbed, stirring occasionally.
- Add passata: Add the passata, tomato paste and stock, stir, cover and bring to a simmer. Gently cook for 40-45 minutes stirring occasionally. Remove from the heat and add more salt and pepper, if needed. At this point preheat the oven to 400F/200C/180 fan/gas mark 6.TIP: About 5 minutes before the filling mixture is done start preparing the bechamel sauce.
- Make bechamel: In a saucepan melt the butter, add the flour and whisk until it's no longer visible and the mixture is creamy. Add half of the milk, increase the heat and cook until the sauce thickens whisking often then add the rest of the milk. Once thickened simmer the sauce for about 3 minutes. Remove from the heat, stir in half of the parmesan and add a little salt to taste (and a bit of freshly ground nutmeg, as an option).
- Assemble lasagna: Spread â…“ of the filling mixture over the bottom of your dish. Drizzle a few spoonfuls of the bechamel over the top and cover with 3 lasagne sheets. Make 2 more layers ensuring you leave enough bechamel to cover the top of the lasagna. Once assembled sprinkle the remaining parmesan over the top.
- Bake: Place in the centre of the oven and bake for 35-40 minutes until nicely browned.
- Serve: Remove from the oven, set aside for 10 minutes then serve.
Notes
- Use ground turkey with approx. 7% of fat (lean but not extra lean meat). This recipe will also work with chicken and pork.
- You shouldn't need to add very much salt into the turkey lasagna filling mixture (both the pancetta and stock are salty). Nevertheless, ensure it's adequately seasoned (the lasagne noodles will absorb some of the flavour as they cook).
- You don't need to precook the lasagne sheets.
- The bechamel sauce should be quite thick so it can form a creamy layer.
- Reserve approx. 40-50 % of the white sauce to pour over the top of the lasagna.
- Best served hot.
- Refrigerate leftovers, covered, for up to 3 days. Reheat individual portions in the microwave or airfryer (the top gets nice and crispy).
- It's best to freeze turkey lasagna uncooked, wrapped tightly with plastic wrap or foil, for up to 3 months. Bake from frozen for about 70 minutes (or until fully cooked), covering loosely if the top starts to brown too quickly.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this turkey vegetable lasagna recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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