Aunt Judy’s Turkey and Sausage Lasagna
Aunt Judy’s Lasagna truly is the best ever! It’s an easy ground turkey and sausage lasagna that uses a few store-bought shortcuts to save you some time. Lasagna feeds a crowd and can even be assembled and frozen for later!
Why this Recipe is So Good
This easy homemade lasagna recipe is a family favorite, and I’ve made it countless times over the years!
Instead of ground beef, the meat sauce uses a blend of ground turkey and Italian sausage. The sausage adds layers of flavor and richness, while the ground turkey keeps the sauce “meaty” without making it too heavy.
The cheese layer features ricotta, cottage cheese, and — the secret ingredient! — sour cream. Sour cream adds textural richness while its tangy flavor cuts through the creamy ricotta.
When I say that my Aunt Judy’s lasagna is the best ever, I mean it! Serve it with a simple side salad and some garlic bread for a full meal your whole family will love.
Tools You’ll Need
You’ll want the following kitchen tools on hand to make this Italian sausage and turkey lasagna:
- Large Skillet — For preparing the meat sauce.
- Measuring Cups — For measuring the cheeses and sour cream.
- Large Pot — For boiling the lasagna noodles.
- Colander — For draining the lasagna noodles.
- Box Grater — Freshly grated Parm melts the best.
- 9×13-inch Baking Dish — You’ll be assembling the lasagna in a casserole dish.
Recipe Ingredients
You’re welcome to make all of the ingredients listed below from scratch. However, when I’m in a hurry and want my lasagna to taste just like my Aunt Judy makes it, this is what I use:
- Ground Italian Sausage (I use mild)
- Ground Turkey
- Spaghetti Seasoning Mix
- Salt and Pepper
- Yellow Onion
- Garlic
- Jarred Spaghetti Sauce (use scratch marinara sauce, if desired)
- Sour Cream
- Cottage Cheese
- Ricotta Cheese
- Egg
- Fresh Parsley
- Lasagna Noodles
- Mozzarella Cheese
- Grated Parmesan
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Ground Turkey and Sausage Lasagna
- Make the meat sauce: In a large skillet, add the ground turkey and ground Italian sausage and cook until browned. Remove to a plate. Add the onion and garlic and saute until soft. Return the meat to the pan. Season with spaghetti seasoning, salt, pepper. Pour in the spaghetti sauce.
- Boil the lasagna noodles: Follow the package instructions and cook just until al dente. Drain and set aside.
- Prepare the cheese mixture: In a bowl, stir together the sour cream, cottage cheese, ricotta, egg, and fresh parsley.
- Assemble the lasagna: You’ll want to layer the lasagna in this order – noodles, meat sauce, cheese mixture, Parmesan, mozzarella. Repeat again to use up the remaining ingredients.
- Bake at 350ºF: You’ll know the lasagna is done when the top is golden and the edges are bubbling.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Tips for Making This Recipe
- Season the pasta water. You want the lasagna noodles to soak up some flavor as they cook! I like to add 1 to 2 tablespoons of kosher salt or sea salt per pound of noodles.
- Cook the noodles until al dente. You want them to have some bite to them, otherwise they’ll become mushy in the oven as they soak up the meat sauce.
- Grate the cheese by hand. Buy a block of Parm; it will melt better and the flavor is so much tastier than the kind in a green shaker can.
- Use full-fat everything. Lasagna needs fat to stay moist and flavorful. This isn’t a dish where you want to use low-fat cheeses or sour cream!
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Should I bake lasagna covered or uncovered?
You’ll want to cover the lasagna tightly with foil for the first 40 minutes of baking, then uncover and bake it for another 10 minutes to brown the cheese on top.
Can I use just ground turkey or just ground Italian sausage?
Yes, you can use one or the other in this recipe.
However, I prefer making this lasagna with ground turkey and ground Italian sausage because it makes the meat nice and meaty without it tasting too lean or too rich.
Can I use no-boil lasagna noodles?
I prefer using traditional (boil) lasagna noodles, but this recipe can also be made with no-boil noodles. For no-boil noodles, you’ll need one box of noodles (I prefer one 9 oz. box of Barilla Oven Ready Lasagna Noodles).
Can this recipe be doubled?
Yes, but you’ll need to use two 9×13-inch baking dishes to cook the lasagnas.
Can this recipe be prepared in advance?
You can prepare elements of this recipe in advance, but lasagna is best enjoyed fresh from the oven.
- Meat sauce: Can be prepared up to 4 days in advance. Store airtight in the fridge.
- Parmesan and mozzarella: Can be grated and stored airtight for up to 7 days.
If you’d like to freeze the lasagna for later, I suggest assembling it as instructed before following my instructions for freezing an unbaked lasagna. That’s really the only make-ahead option that works for preparing a lasagna in advance.
Storage Instructions
Let any leftovers cool to room temperature before transferring to an airtight container. Lasagna will last up to 5 days in the fridge.
To reheat, either warm in a 325ºF oven for about 10 minutes (covered with foil), or gently reheat in the microwave for 30-second intervals.
Can Lasagna Be Frozen?
Yes! Here are the full instructions on how to freeze lasagna. I prefer assembling and freezing unbaked lasagnas, but you can also freeze leftover slices without issue.
What to Serve with Aunt Judy’s Lasagna
We often keep this a family meal by pairing the sausage and turkey lasagna with Grandma Carol’s Caesar Salad (the dressing and croutons are all made from scratch!).
Other side dishes to serve with the lasagna include:
- Bread: Rosemary Focaccia or Rustic Rosemary Bread.
- Veggies: Grilled Asparagus, Crispy Roast Broccoli, Bacon Mushroom Green Beans.
- Salads: Tomato Panzanella (Italian Bread Salad), Spinach Pear Salad, Italian Mixed Greens Salad.
Try Making This Lasagna at Home!
Next time you’re looking for an easy homemade lasagna recipe, give my Aunt Judy’s recipe a try!
Did you love how rich and flavorful the lasagna was? Leave a comment below and give it a review for others to see what you thought.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see a photo of your lasagna!
More Homemade Lasagna Recipes:
Spinach Mushroom Lasagna is an easy but impressive vegetarian dinner recipe that’s perfect for both holiday entertaining and weeknight dinners – especially a large crowd.
This Spinach Lasagna Rolls recipe is not one I would call quick, but the flavor makes up for it! Plus, it’s so much easier to serve individual veggie lasagna rollups than cut into a pan of lasagna.
These Chicken Lasagna Roll Ups are stuffed with chicken, artichoke hearts, and sautéed mushrooms, and then smothered in a roasted garlic creamy white sauce!
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
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Aunt Judy’s Lasagna
Aunt Judy’s Lasagna truly is the best ever! It’s an easy ground turkey and sausage lasagna that uses a few store-bought shortcuts to save you some time. Lasagna feeds a crowd and can even be assembled and frozen for later!
Ingredients
Meat Sauce
- 1 lb. 85/15 ground italian sausage*
- 1 lb. ground turkey
- 1 yellow onion, diced
- 2 teaspoons minced garlic
- 1 package dry spaghetti seasoning mix
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 32 ounces Marinara Sauce
Cheese Filling
- 1 ½ cups full fat sour cream
- 1 ½ cups full fat cottage cheese
- 1 ½ cups full fat ricotta cheese
- 1 egg, beaten
- ¼ cup chopped fresh parsley
Remaining Ingredients
- 10-12 uncooked lasagna noodles (Plus, a few extra - I like to cook a few extra in case any break during cooking)
- ¾ cup parmesan cheese
- 2 ½ cups shredded mozzarella
- fresh basil or parsley, for garnish
Instructions
Make the Meat Sauce
- Add the Italian sausage and the ground turkey to a large skillet or cast iron pan. Cook, breaking the meat up into small bite sized pieces using a spatula, over medium heat until cooked through.
- Push all of the meat to one side of the pan. Then, with an oven mitt to protect your hand, lift one side of the pan slightly so the grease accumulates on the lower end of the pan.
- Use a large spoon to carefully transfer half of the grease to an empty can or jar (a soda can works well). Set the discarded grease aside to solidify, then throw the container of grease in the trash.
- With a slotted spoon, remove the cooked meat and transfer to a bowl. Set aside.
- Add the diced onion to the pan with the remaining grease and saute for 4 - 6 minutes over medium low heat until the onions are translucent and softened. Add the garlic and saute for another 1 - 2 minutes.
- Return the meat to the pan, add the seasoning mix, salt, pepper, and sauce. Stir until well combined. Reduce to low and simmer for 30 minutes.
Make the Cheese Filling
- While the sauce is simmering, beat the egg in a medium sized mixing bowl. Then add the sour cream, cottage cheese, and ricotta cheese, whisking to combine. Stir in the parsley. Set aside.
Assemble the Lasagna
- Add 1 to 2 tablespoons of oil to a large pot of boiling salted water.
- Boil the noodles until just tender but still firm to bite - I usually aim for about 2 minutes less than what the package says. Drain.
- Lay out 3 - 4** lasagna noodles lengthwise on the bottom of a 9x13 inch pan a work surface. If the noodles don’t reach the end of the pan, then lay a half sheet crosswise to fill the gap. Top the noodles with ⅓ of the meat mixture, spreading into an even layer using a spatula.
- On top of the meat, add ½ of the ricotta cheese mixture. Then, top that with ⅓ of the mozzarella and ⅓ of the parmesan cheeses.
- For the second group of layers, repeat again starting with covering the first group of layers with 3 - 4 more lasagna noodles (place the half sheet on the opposite side this time), then meat sauce, ricotta cheese mixture, and both shredded cheeses.
- For the last group of layers, add lasagna noodles, then the remaining meat sauce. Top the meat sauce with the rest of the mozzarella and parmesan.
Bake the Lasagna
- Preheat the oven to 350 degrees F.
- Cover the casserole dish tightly with foil. TIP: spray the foil that will be touching the cheese with nonstick cooking spray so that the cheese doesn’t stick to the foil.
- Bake until hot all the way through with bubbling sauce and melted cheese, about 40 minutes. Uncover and bake until the cheese on top becomes slightly golden, about 10 minutes longer.
- Let stand for 15 - 20 minutes at room temperature before serving. Garnish with fresh herbs.
Notes
Lasagna noodles: I prefer using traditional (boil) lasagna noodles, but this recipe can also be made with no-boil noodles. For no-boil noodles, you’ll need one box of noodles (I prefer one 9 oz. box of Barilla Oven Ready Lasagna Noodles).
Sausage: If you can’t find bulk ground sausage, you can purchase links and remove the casings.
**I said 3 - 4 in the event that noodle size can vary slightly across brand or if a person uses a casserole dish slightly larger. Basically you want the entire area of the pan covered with noodles for each noodle layer.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 600Total Fat: 35gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 132mgSodium: 1177mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 35g
GoodLifeEats.com offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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