Turkey Lasagna with Gouda and Havarti

8 servings
Active Time
Cook Time
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A rich, cheesy, and savory turkey lasagna never goes out of style! Great for weeknight meals (plus leftovers to eat all week long!) and packed with both creamy Gouda and melty Havarti.

By: Katie Workman, The Mom 100


  • 3 eggs
  • 4 cups (32 ounces) ricotta cheese
  • 1 teaspoon dried basil
  • 2 teaspoons dried oregano
  • Coarse salt and freshly ground black pepper
  • 1 recipe Turkey Sausage Sauce (recipe below)
  • 12 no-cook lasagna noodles*
  • 1 1/2 cups (6 ounces) shredded Roth Gouda cheese
  • 1 1/2 cups (6 ounces) shredded Roth Creamy 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)


For the 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.
  3. Mix Gouda and Havarti in bowl. Set aside.
  4. Ladle a little of the turkey sausage sauce onto the bottom of a 9- x 13-inch baking pan. Cover with a layer of lasagna noodles. Spread on an even amount of ricotta mixture. Spoon about 1 1/2 cups of sauce over, covering ricotta mixture entirely. Evenly sprinkle 1/3 of shredded cheese over. Repeat process, forming 3 layers.
  5. 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, the cheese won’t stick to the foil!) Bake 1 hour, removing foil halfway through so the top becomes bubbly and browned. You can place a rimmed baking sheet on a rack below the lasagna pan to catch drips, if desired.
  6. Remove lasagna from oven. Allow it to sit at least 10 to 15 minutes before cutting and serving.

For the Sauce:

  1. In a large stockpot, heat 1/2 tablespoon olive oil over medium-high. Add turkey and cook, breaking up the turkey until crumbly and browned. Strain to discard any accumulated fat.
  2. Add remaining olive oil to the same pot. Heat over medium until hot. Add onion and shallot. Cook, stirring frequently, until translucent and softened, about 5 minutes. Add garlic, oregano, and basil. Cook until garlic and herbs are fragrant, about 2 more minutes.
  3. Add 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, and season with salt and pepper.

*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 second small lasagna in a smaller loaf pan.