Easy Turkey Lasagna with White Sauce

Slice of creamy turkey lasagna with white sauce garnished with chopped chives on a plate.

Easy Turkey Lasagna with White Sauce

Course: Dinner, Main Course

Cuisine: International

Diet: Kosher

Keyword: easy turkey lasagna recipe, ground turkey lasagna, turkey lasagna with white sauce, white sauce lasagna with turkey

Prep Time: 15

Cook Time: 40

Resting Time: 15

Total Time: 1 10

Servings: servings

Calories: 598kcal

Author: Timea

A creamy, comforting turkey lasagna made with tender minced turkey, no-boil fresh pasta sheets, velvety white cheese sauce, and melted golden mozzarella. A lighter weeknight pasta dinner ready in under an hour.

Print Recipe

Metrics - US Customary

Equipment

1 Frying Pan large, or deep skillet (with lid)
1 glass baking dish approx. 20 × 30 cm / 8 × 12 in
1 Chef's knife and chopping board
1 spatula or wooden spoon

Ingredients

For the Seasoned Turkey Filling:

800 g turkey mince ground turkey (lean 7% to 10% fat)
2 pieces onions medium size, yellow, finely diced
2 tablespoon tomato puree tomato paste
50 ml sunflower oil or neutral vegetable oil
4 sprigs thyme fresh, leaves stripped, stems discarded
1 teaspoon marjoram dried
2 teaspoon sea salt fine, divided
½ teaspoon ground pepper freshly ground

For the Pasta & White Sauce Layers:

250 g lasagne sheets fresh, approx. 6 large sheets
700 g cheese pasta sauce or homemade béchamel; 2 pots of 350 g each
1 tablespoon sunflower oil for the base of the dish
1 bunch chives fresh, finely chopped, divided

For the Topping & Garnish:

100 g mozzarella grated, approx. 1 cup
2 tablespoon Parmesan cheese freshly grated, optional for serving

Instructions

1. Prepare the Turkey Filling

Heat 50 ml of sunflower oil in a large skillet over medium heat. Add the diced onions and 1 teaspoon of sea salt; sauté for 1 to 2 minutes until translucent.
Add the 800 g of turkey mince, breaking it up with a spatula. Cook for 3 to 4 minutes, stirring frequently, until opaque throughout.
Stir in the 2 tablespoons of tomato puree, remaining 1 teaspoon of sea salt, black pepper, dried marjoram, and fresh thyme leaves.
Cover with a lid, reduce heat to low, and simmer for 15 minutes. Remove the lid for the final 1 to 2 minutes to let excess pan moisture evaporate. Remove from heat.

2. Assemble the Layers

Drizzle 1 tablespoon of sunflower oil and spread roughly 175 g (about a quarter of your total sauce) of white sauce across the bottom of the glass baking dish.
Place the first 2 fresh lasagna sheets over the base sauce.
Spread half of the warm turkey filling evenly over the pasta. Top with another 175 g of white sauce and one-third of the chopped chives.
Lay down 2 more fresh lasagna sheets. Add the remaining turkey filling, another 175 g of white sauce, and another third of the chives.
Finish with the final 2 lasagna sheets. Pour the remaining white sauce over the top, spreading it completely to all four corners with the back of a spoon. Scatter the remaining chives, then top evenly with the grated mozzarella.

3. Bake and Rest

Preheat your oven to 200°C Fan (220°C / 425°F / Gas Mark 7).
Place the dish uncovered on the center rack and bake for 25 minutes until the mozzarella is bubbling and golden brown.
Remove from the oven and let rest undisturbed on the counter for 10 to 15 minutes before slicing.
Garnish with freshly grated Parmesan and fresh chives, then serve warm.

Notes

Homemade White Sauce Alternative: If substituting jarred sauce with homemade béchamel, melt 40 g butter in a saucepan, whisk in 40 g plain flour for 1 minute, then gradually whisk in 600 ml warm whole milk until thickened. Stir in 100 g grated mature cheddar or Gruyère, a pinch of salt, and a pinch of ground nutmeg.
Dry Pasta Sheets: If using dry oven-ready sheets instead of fresh, ensure the pasta is completely submerged in sauce, splash 2 to 3 tablespoons of milk around the edges of the dish, and tent loosely with foil for the first 15 minutes of baking.
Make-Ahead: Assemble the dish up to 24 hours in advance, cover tightly with foil, and refrigerate. When ready to bake, let sit at room temperature for 20 minutes before baking for 30–35 minutes at 200°C Fan.
Storage & Freezing: Store baked leftovers in an airtight container in the fridge for up to 4 days. Freeze cooked portions wrapped in parchment paper and foil for up to 3 months; reheat covered with foil at 180°C Fan until piping hot.

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