Lasagna has to be one of my favorite foods. Everything about it is delicious. It might just be the ULTIMATE comfort food – cheesy, saucy, noodle-y – what is not to like? This Easy Lasagna is loaded with fresh ricotta cheese, turkey sausage, and your choice of sauce! I love to use a spicy arrabbiata or creamy vodka sauce, but you do you!
Lasagna is one of those controversial dishes – kinda like chili! Every one and their mother has a favorite way to make it. Different meats, sauces, oven-ready noodles, traditional noodles, ricotta cheese, cottage cheese… the options are endless.
My favorite part of lasagna is absolutely hands down the ricotta – I could eat a bowl of it by itself. The first time I tried to make a lasagna, I didn’t realize that anything should be mixed in with the ricotta. I was utterly disappointed by the lack of flavor and texture in my final dish.
Don’t you worry though – I have learned! Just a few eggs, cheese, and parsley go a LONG way to make the ricotta go from drab to fab. So so good.
Some people love to use beef in lasagna, others traditional sausage. I love the flavor of traditional sausage, but not the calories. I chose to use turkey sausage in hopes of keeping the flavor strong while limiting calories (slightly). If you are a vegetarian, feel free to use a meatless beef, chopped portabella mushrooms, or skip the meat altogether!
Then there is the sauce. Arguably the most important aspect of the lasagna because it adds SO much flavor to the dish in its entirety. My mom always made her sauce from scratch – it was absolutely wonderful. Me however… I am a woman of convenience. Let me tell you, I recently discovered this INCREDIBLE arrabbiata sauce by De Massimo’ Authentic Pasta Sauce. It is actually phenomenal.
Every pasta dish we have made with this sauce tastes like it came straight from an Italian restaurant. It is so delicious, so fresh tasting, I simply can’t get enough.
What’s the downside? It ain’t cheap my friends. The sauce retails for around $6.99 at my local Kroger. But I promise, its worth a try.
I also love a good vodka sauce – Trader Joe’s sells one of my favorites. This is a great choice as well. Of course you can’t go wrong with a tomato basil or three cheese sauce either!
In the recipe, I suggest using one jar of sauce. This is great for the lasagna itself – but if you LOVE sauce like me and want some extra to top off each plate, have an extra jar on hand just in case!
Lastly, there are the noodles. I honestly have never made lasagna with traditional noodles that require you to boil ahead of time. Are they better than oven-ready? Possibly. Are they worth effort for me personally, no. This is totally up to you! If you would like to boil water and cook your noodles ahead of time – permission granted!
Most importantly, ENJOY!
The ULTIMATE comfort food, this Easy Lasagna represents everything you love about home cooking. Cheesy, saucy, noodle-y - this variation is loaded with fresh ricotta cheese, turkey sausage, and your choice of sauce. You're going to L.O.V.E. LOVE it!
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 lb turkey sausage Vegetarian? Skip the meat or try portabella mushrooms
- 16 oz ricotta cheese I used part skim
- 2 eggs
- 1 cup parmesan cheese
- 1 lb mozzarella cheese
- 1/4 cup chopped parsley plus more for garnish
- 1 tsp salt
- 1 tsp ground black pepper
- 1 box oven-ready lasagna noodles
- 1 jar favorite tomato-based pasta sauce I love to use arrabbiata or vodka sauce
In a large saute pan, heat olive oil until shimmering. Add garlic and cook for 1-2 minutes. Add ground meat (or mushrooms if vegetarian) to pan - brown meat (or cook mushrooms until shrunken).
Preheat oven to 375F. Lightly grease a 9x13 inch pan, set aside.
In a medium-sized bowl, combine ricotta, eggs, parmesan cheese, half of mozzarella, parsley, salt, and pepper. Mix thoroughly.
Scoop a thick layer of sauce into the bottom of the pan. Cover with a layer of uncooked noodles. Spoon more sauce on top, then add a layer of meat and ricotta. Repeat for two more layers, using all meat and cheese.
Top with a final layer of noodles and sauce, then cover with remaining mozzarella cheese.
Bake at 375F for 40 minutes covered with aluminum foil. Uncover, then cook at 400F for an additional 10-15 minutes or until cheese begins to brown. Let stand for at least 10-15 minutes before serving.
Storage: Refrigerate in airtight container for up to one week, or freeze for 3-4 weeks.
Loved this comforting recipe? Try another! Healthy Butternut Squash Mac and Cheese, Turkey and Sweet Potato Shepherd’s Pie, Sausage, Egg, and Cheese Breakfast Casserole, One Skillet Chicken Sausage and White Bean Gnocchi