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Lasagna with Turkey Sausage, Gouda and Havarti

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8 servings
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A rich, cheesy and savory lasagna never goes out of style, and this turkey lasagna is great for weeknight meals (plus leftovers to eat all week long!)

By: Katie Workman, The Mom 100

Ingredients

  • For the Lasagna:
  • 3 eggs
  • 4 cups (32 ounces) ricotta cheese
  • 1 teaspoon dried basil
  • 2 teaspoons dried oregano
  • Coarse salt and freshly ground black pepper, to taste
  • 1 recipe Turkey Sausage Sauce (recipe follows)
  • 12 no-cook lasagna noodles (see recipe note)
  • 1 1/2 cups (6 ounces) shredded Roth Original Van Gogh® Gouda cheese
  • 1 1/2 cups (6 ounces) shredded Roth Original Havarti cheese
  • For the Turkey Sausage Sauce:
  • 1 tablespoon olive oil, divided
  • 1/2 pound fresh hot turkey sausage, casings removed if necessary
  • 1/2 pound fresh sweet turkey sausage, casings removed if necessary
  • 1/2 cup chopped onion
  • 1 shallot, finely chopped
  • 1 teaspoon finely minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 (28-ounce) cans crushed tomatoes
  • Pinch red pepper flakes, optional
  • Kosher or coarse salt and freshly ground pepper, to taste

Method

To make Sauce:

  1. In a large stockpot, heat 1/2 tablespoon olive oil over medium-high heat. Add all the turkey and cook, stirring frequently to break up the turkey until it’s crumbly and browned thoroughly.  Drain in a strainer, discarding any accumulated fat.
  2. Add remaining olive oil to same pot. Heat over medium until hot. Add onion and shallot; cook, stirring frequently until softened, about 5 minutes. Add garlic, oregano, and basil; cook, stirring, until garlic and herbs are fragrant, about 2 minutes.
  3. Add canned tomatoes and red pepper flakes if using; stir to combine. Bring to a simmer over medium-high heat, stirring occasionally. Add reserved turkey; reduce heat to medium-low and simmer, stirring occasionally, 20 minutes. Taste; season with salt and pepper.

To make Lasagna:

  1. Heat oven to 375° degrees F.
  2. In a medium bowl, beat eggs lightly. Add ricotta, basil, oregano, salt, and pepper. Stir to blend. Set aside. Mix Gouda and Havarti in bowl. Set aside.
  3. Ladle a little of the turkey sausage sauce onto bottom of 9- x 13-inch baking pan. Place lasagna noodles on top. Spread even amount of ricotta mixture on each. Cover baking pan bottom with 4 lasagna noodles. Spoon about 1 1/2 cups of sauce over, covering ricotta mixture entirely. Evenly sprinkle 1/3 of shredded cheeses over. Repeat process, forming 3 layers.
  4. Cover lasagna with tin foil. (Hint: spray 1 side with nonstick cooking spray and place that side down on top of the lasagna. When you remove it, cheese won’t stick to foil) Bake 1 hour, removing foil halfway through cooking time so the top becomes bubbly and browned. You can place a rimmed baking sheet on a rack below lasagna pan to catch drips if desired.
  5. Remove lasagna from oven. Allow it to sit at least 10-15 minutes before cutting and serving.

Note: An 8-ounce package of lasagna noodles will usually contain between 12 and 14 pieces of rectangular lasagna noodles. You might have a couple of extra to save for additional batches or to make a small lasagna in a smaller loaf pan.