Ina Garten’s Famous Lasagna
About Ina Garten’s Turkey Sausage Lasagna
This lasagna is Ina Garten’s famous turkey sausage lasagna — layered with a rich tomato sauce, creamy ricotta mixture, fresh herbs, and lots of mozzarella. It’s lighter than a traditional beef lasagna but still incredibly flavorful and satisfying. I made a couple of small adjustments and absolutely loved how it turned out.
Why You'll Love This Lasagna
Bright, flavorful tomato sauce
Turkey sausage makes it lighter but still hearty
Perfectly balanced layers
Easy to prepare ahead
Crowd-pleasing, comforting, and classic Ina, meaning it’s delicious!
Ingredients You’ll Need
For the sauce:
Olive oil
Onion + garlic
Sweet Italian turkey sausage
Crushed tomatoes + tomato paste
Fresh parsley + basil
Kosher salt + black pepper
For the lasagna:
Ricotta
Goat cheese (optional but amazing)
Parmesan
Mozzarella
Egg
Lasagna noodles
How to Make Ina Garten’s Lasagna
Brown the onion, garlic, and sausage, then simmer with tomatoes, herbs, and seasoning until thickened. Prepare the ricotta mixture, soak the noodles, and layer everything together with plenty of mozzarella and Parmesan. Bake until bubbly and golden.
Full, detailed steps are in the recipe card below.
Tips for Success
Soak the noodles in hot water — they soften perfectly without boiling.
Use fresh basil and parsley for the brightest flavor.
Let the lasagna rest for 10–15 minutes before slicing.
More mozzarella = better — Ina is generous for a reason.
My Changes to the Original Recipe
I accidentally used 1.5 lbs of mozzarella instead of 1 lb — and loved it
I added a touch more Parmesan for richness- use Parmigiano Reggiano if you can!
I doubled the onions and like to cook them a little longer
I added in a little more garlic
Frequently Asked Questions
Can I make this ahead?
Yes. Assemble the lasagna, cover, and refrigerate up to 24 hours. Bake as directed, adding 5–10 extra minutes.
Can I freeze it?
Yes — freeze before baking or after. Thaw overnight and bake until heated through.
What if I don’t like goat cheese?
You can omit it or swap for more ricotta or mozzarella.
Can I use regular beef sausage instead of turkey?
Yes — the flavor will be richer and slightly heavier.
What to Serve With This Lasagna
Pair it with a simple green salad, garlic bread, or roasted vegetables.
More Cozy Pasta Recipes You’ll Love
Ina Garten’s Famous Lasagna Recipe
Ingredients:
3 tablespoons olive oil
2 cups chopped yellow onion (2 onions)
3 garlic cloves, minced
1 ½ pounds sweet Italian turkey sausage, casings removed
One 28-ounce can crushed tomatoes in tomato puree
One 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
3/4 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
4-6 ounces creamy goat cheese, crumbled
1 ½ cups grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 ½ pounds fresh mozzarella, thinly sliced
Instructions:
Warm the olive oil in a wide, heavy pan over medium heat. Add the onions with a pinch of salt and cook them slowly until they’re soft, sweet, and lightly golden around the edges — about 8–10 minutes. (I like cooking them longer than Ina does because it gives the sauce a deeper flavor.)
Stir in the garlic and let it cook just long enough to mellow — about 1-2 minutes.
Add the turkey sausage and use a wooden spoon to break it into small pieces. Let it cook until browned and no pink remains.
Pour in the crushed tomatoes and tomato paste. Add 2 tablespoons of parsley, the basil, 1½ teaspoons salt, and ½ teaspoon pepper.
Give everything a stir, lower the heat, and let it gently simmer until thick, saucy, and rich — about 15–20 minutes. Taste and adjust seasoning.Place the uncooked lasagna noodles in a large bowl and cover them completely with very hot tap water. Let them soak for about 20 minutes, until pliable but not fully cooked. Drain and set aside.
(This method keeps the noodles from tearing and helps the lasagna hold its shape.)In a medium bowl, combine the ricotta, goat cheese, 1½ cups of Parmesan, egg, remaining parsley, ½ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy and evenly mixed. This will look slightly looser than typical ricotta mixtures because of the goat cheese — it bakes up beautifully.
Spread a thin layer of sauce (about one-third of what you have) on the bottom of a 9×13-inch baking dish.
Layer in this order (or whatever order feels natural to you — this is just how I like to do it):softened noodles
half of the mozzarella
half of the ricotta mixture
more sauce
Repeat the layers, finishing with the rest of the sauce on top. Sprinkle with the remaining ¼ cup Parmesan.
Bake at 400°F for about 30 minutes, or until the edges are bubbling and the center is hot. If your cheese isn’t browned to your liking, broil for 1–2 minutes (watch closely!).
Let it rest 10–15 minutes before slicing so it holds together.
