The BEST turkey lasagna ever – and how to make it for two! This turkey lasagna is layers of a turkey sausage tomato sauce packed with Italian spices, provolone, a creamy ricotta-spinach mixture and a touch of parmesan. The ultimate comfort food baked in individual ramekins makes a perfect dinner for one, two or more – perfect to make ahead and freeze for later.
I love this lasagna so much I wanted to figure out a way to streamline the preparation and to assemble in individual ramekins. Using a jarred tomato sauce as a base we will make a no-fuss simple turkey sausage tomato sauce. Then we will skip the cooking of noodles, and instead use uncooked broken lasagna noodles. For our cheese layers, whip together a 5-minute ricotta-spinach cheese mixture, purchase deli slices of provolone (no shredding needed) and shredded parmesan.
You can assemble on the day you want to serve or make it a day or two ahead of time, cover the ramekins and store in the refrigerator until ready to bake.
Given bake time is 50-minutes (a bit longer because we did not cook the noodles), I slide them into the oven before I head to the gym for my 5:00 cardio kick class. When I come home, I pull off the foil cover and finish off the baking until the sauce is bubbling, noodles are tender, and the cheese is all melty.
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What makes this lasagna healthier?
Did I mention I love this lasagna? Well, I really love this healthier version using lean ground turkey sausage and a ricotta and spinach cheese mixture, low in calories, high in protein and boasts all 9 essential amino acids your body needs. According to Jo Lewin, a registered nutritionist, spinach has many health benefits like being rich in iron which may help with energy levels and maintain healthy bones. Just another reason to love this Lasagna.
Who knew this ultimate comfort food could be DELICIOUS and healthy!
Ingredients
Turkey-sausage tomato sauce:
- olive oil or avocado oil – this is to keep the lean ground turkey sausage from sticking to the pan when browning.
- ground turkey mild Italian sausage – you could use ground turkey but be sure to add more Italian seasonings like oregano and basil while browning the meat.
- A good quality jarred pasta sauce like roasted garlic or tomato & basil, or a spicy red pepper for a little more kick.
- Dried Italian seasoning
- Balsamic vinegar this is my secret ingredient to give the jarred sauce a homemade taste.
- Red pepper flakes
Ricotta cheese layer:
- ricotta cheese – I use whole milk but part-skim works in this recipe. You can also swap out ricotta for cottage cheese. Cottage cheese has a lighter texture versus a rich and creamier texture of ricotta.
- frozen chopped spinach, thawed, squeezed dry
- Parmesan cheese – purchase the already grated parmesan to save time.
- Large egg
- whipping cream or milk
- dried basil
- dried oregano
- ground black pepper
For the noodle and cheese layer
- uncooked or “oven ready” dried lasagna noodles that can be broken as we will need to break them to fit in the ramekin.
- deli slices of provolone cheese
Note: ingredient measurements are in the recipe card below.
How to make turkey lasagna for two
We are going to ditch the 9 inch x 13 inch traditional lasagna dish and use 5 inch deep ramekins. Store bought ricotta comes in a 15 oz container, which is more than you need when making lasagna for two. Make this delicious ricotta appetizer with grilled bread using left-over ricotta.
- Make the meat sauce. Start by browning your ground turkey sausage, adding Italian seasoning and red pepper flakes then stir in the tomato sauce and the balsamic vinegar. Cover and let it simmer on low to thicken up.
- Make the ricotta mixture. Simply mix together the ricotta, egg, basil, oregano, parmesan & pepper.
- Layer your lasagna. Now it’s time to assemble!
Spread turkey meat sauce on the bottom of each ramekin, break uncooked noodles and place on top of the sauce (about ½ of a whole noodle), enough to cover most of the meat sauce – it’s okay if they overlap.
Add more sauce on top of noodles. Now, spread ricotta mixture over sauce.
Sprinkle some parmesan then top with a provolone slice. Repeat by adding more meat sauce, broken noodles, ricotta and parmesan cheese, top with provolone.
Arrange remaining noodles over cheese pushing down gently to fit 3 layers of lasagna. Spoon sauce over noodles. Sprinkle remaining parmesan and provolone over lasagna.
Dollop remaining ricotta mixture atop lasagna. Spoon remaining sauce around ricotta dollops.
Tightly cover baking dish with foil.
4. Bake & serve. Place covered ramekins on a foil lined baking sheet and bake it for about 50 minutes, then remove the foil and bake it for 20 more. Garnish with extra parmesan, cool for 5 minutes and serve it up!
Make ahead and freeze
You can assemble on the day you want to serve or make it a day or two ahead of time, cover the ramekins and store in the refrigerator until ready to bake.
Can be baked 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F oven, about 30-35 minutes.
Freeze baked lasagna for later. After baking, cool for 15 minutes, wrap tightly with foil and place in resealable freezer bag. Rewarm frozen, covered with foil, in 350°F. oven about 45 minutes. You can store lasagna for up to 3 months in the freezer.
Top tip
Avoid a crispy and dry lasagna top by baking the lasagna covered for the first 50 minutes, then for the last 15 – 20 minutes uncover. Baking until the sauce is bubbling, the cheese is melted, and the noodles are tender (insert a knife to test the doneness of the noodles).
FAQ
Personal preference, but I like the creamy rich texture of ricotta. Cottage cheese is for those who want a lighter texture.
Three! Most recipes you'll find for lasagna call for a minimum of three layers, which seems to be the universal standard. Anything less, at least according to my friend’s Italian grandmother, cannot be considered a true lasagna.
· Spread a thin layer of pasta sauce in the bottom of a baking dish.
· Make a layer of lasagna noodles.
· Add more meat sauce.
· Spread an even layer of the ricotta cheese mixture.
· Sprinkle with parmesan and provolone.
· Repeat by adding more meat sauce, broken noodles, ricotta and parmesan cheese, top with provolone.
· Top it with a final layer of noodles, sauce and provolone and parmesan.
· Dollop with ricotta cheese mixture, spoon remaining sauce around ricotta and sprinkle with parmesan cheese.
Baking lasagna uncovered will result in a dry and crispy top. The best approach is to bake lasagna covered for first 50 minutes, remove the foil so the top can brown. If, once it's fully cooked, the top still looks pale, turn on the broiler to help move things along.
Related
Looking for other pasta recipes when cooking? Try these:
- Chicken Broccoli Pasta Casserole (Weeknight Pasta for Two)
- Prosciutto Pasta Recipe For Two
- Roasted Cherry Tomato Pasta Recipe For Two
- Orecchiette Pasta with Broccolini and Sun-Dried Tomatoes
- Chicken Salad with Pasta and Dried Cherries
- Johnny's Cajun Pasta
- Sesame Noodles Recipe with Chicken and Asparagus For Two
- Sicilian Meatballs For Two (Date-Night Dinner)
Pairing
These are my favorite dishes to serve with Easy Turkey Lasagna for Two:
Easy Turkey Lasagna for Two
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Equipment
- 2 Ramekins 20 ounces
Ingredients
Meat sauce:
- 1 tablespoon olive oil or avocado oil
- ½ pound ground turkey mild Italian sausage
- ½ teaspoon Italian seasoning
- Pinch of red pepper flakes optional
- 28 oz jar of good quality store bought pasta sauce roasted garlic, tomato & basil or a spicy red pepper
- 1 teaspoon Balsamic vinegar
Ricotta-spinach layer
- 8 ounces ricotta cheese
- 5 ounces package frozen chopped spinach thawed, squeezed dry
- 1 cup grated Parmesan cheese divided (instructions)
- 1 large egg
- 2 tablespoons whipping cream or milk
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon ground black pepper
For remaining layers
- 5 to 6 uncooked lasagna noodles use the oven ready dried lasagna noodles
- 6 provolone cheese deli slices about 5 ounces
Instructions
For the meat sauce:
- Heat oil in large skillet over medium heat. Add the turkey sausage, Italian seasoning, and red pepper flakes. Stir and cook, breaking apart the meat into small pieces, until it is fully cooked through and browned on all sides, about 4 minutes. Reduce the heat to low. Stir in the pasta sauce and red wine vinegar. Let simmer 5 minutes. Taste and adjust the seasoning as desired.
Make Ricotta mixture:
- Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, ¼ cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside.
Assemble and Bake:
- Spoon ⅓ cup sauce over bottom of each ramrekin. Break apart 1 noodle and place over sauce in single layer in each ramekin. You might use only ½ - ¾ a noodle in each ramekin. For each ramekin: spread ⅓ cup sauce over noodles. Spoon 3 tablespoons of ricotta mixture over sauce. Sprinkle 2 tablespoons Parmesan and 1 slice of provolone over ricotta mixture. Repeat layering with broken noodles, ⅓ cup sauce, 3 tablespoons ricotta mixture, 2 tablespoons Parmesan and 1 provolone slice. Arrange remaining broken noodles over cheese. Spoon ⅓ cup sauce over noodles. Sprinkle 2 tablespoons Parmesan and 1 provolone slice over lasagna. Dollop remaining ricotta mixture atop each lasagna. Spoon remaining sauce around ricotta dollops. Tightly cover baking dish with foil.
- Bake lasagna 50 minutes; uncover and continue baking until noodles are tender (insert knife to check doneness of noodles) and lasagna is hot and bubbly, about 20 - 25 minutes longer. Let lasagna stand 5 minutes before serving. Serve.
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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