Turkey Italian sausage is a slightly lighter alternative to pork that still adds plenty of flavor. Here it’s fried with onions, garlic, oregano, and red pepper flakes, then simmered with tomatoes for about half an hour to make a sauce. When the sauce is ready, just layer it with no-boil lasagna noodles, ricotta whipped with a little parsley and Parmesan, and some shredded mozzarella, then bake everything until it’s browned and bubbly. If you can’t find turkey sausage or you just enjoy pork, feel free to sub in sweet Italian sausage.
What to buy: Be sure to buy whole-milk ricotta cheese, or you can make your own.
Game plan: You can prepare this recipe a day ahead through step 2 of assembling the lasagna. Cover tightly with aluminum foil and refrigerate for up to 1 day; allow to come to room temperature before baking.
This recipe was featured as part of our lasagna recipe gallery.
For the filling: