Five Cheese Lasagna with Ground Turkey

Five Cheese Lasagna

Ground-turkey tomato sauce, boiled lasagna noodles, and five cheeses bake into thick, distinct layers beneath a melted, lightly golden top. Ricotta and Parmesan make the creamy filling; mozzarella, cheddar, and provolone add cheese between the noodles and across the surface.

The sauce should be thick enough to cling to the turkey before you assemble the lasagna. After baking, give it 15–20 minutes to rest so you can cut and lift substantial square servings without the layers sliding apart.

Ingredients for Five Cheese Lasagna

• 12 dried lasagna noodles (about 300g)
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped (about 150g)
• 3 garlic cloves, minced
• 1 lb ground turkey (450g)
• 1 can (28 ounces) crushed tomatoes (about 800g)
• 1 jar (24 ounces) tomato-basil pasta sauce (about 680g)
• 2 teaspoons dried Italian seasoning
• 1 teaspoon kosher salt, divided, or to taste
• 1/2 teaspoon black pepper
• 1 container (15 ounces) ricotta cheese (about 425g)
• 1 large egg
• 1 cup grated Parmesan, divided (about 90g)
• 1 cup shredded sharp cheddar, divided (about 115g)
• 1 cup shredded provolone, divided (about 115g)
• 3 cups shredded low-moisture mozzarella, divided (about 335g)

Optional: 1/2 teaspoon lightly crushed fennel seeds for the sauce; 1 tablespoon chopped fresh parsley for serving.

How to Make Five Cheese Lasagna

1. Preheat and boil the noodles: Heat the oven to 375°F (190°C). Cook the dried noodles in a large pot of boiling water according to the package directions until al dente, stirring as they cook. Drain and lay them separately so they do not stick together.
2. Make the turkey sauce: Heat the olive oil in a large skillet or saucepan over medium heat. Cook the onion until softened, then add the garlic. Add the turkey and optional fennel seeds; cook, breaking up the meat, until no pink remains. Stir in the crushed tomatoes, pasta sauce, Italian seasoning, about 1/2 teaspoon of the salt, and the pepper. Reduce to medium-low and simmer, stirring occasionally, until the sauce clings to the meat rather than pooling as thin liquid.
3. Mix the cheese filling: Combine the ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, and 1/2 cup cheddar. Season with some or all of the remaining salt to taste. Set aside 1 cup mozzarella, 1/2 cup provolone, the remaining cheddar, and the remaining Parmesan for the top. Keep the last cup of mozzarella and 1/2 cup provolone for the interior layers.
4. Layer the lasagna: Spread a thin layer of sauce in a deep 9-by-13-inch baking dish. Add four noodles, then one-third of the remaining sauce, half the ricotta filling, and half the cheeses reserved for the interior. Repeat with four noodles and the same amounts of sauce, filling, and interior cheeses. Finish with the last four noodles, the remaining sauce, and the cheeses reserved for the top. If the dish is close to full, set it on a rimmed baking sheet to catch bubbling sauce.
5. Bake covered: Lightly grease the underside of a piece of foil and tent it over the dish so it does not touch the cheese. Bake on the center rack for about 35 minutes.
6. Uncover and finish: Remove the foil and bake for another 15–20 minutes. Start checking after about 15 minutes uncovered. The lasagna is ready when the edges bubble, the center is thoroughly hot, and the cheese is fully melted with scattered light golden spots.
7. Rest and serve: Let the lasagna rest for 15–20 minutes, until the bubbling subsides. Cut into squares and lift each portion with a broad spatula. Sprinkle lightly with parsley, if using.

How to Keep the Layers Intact

A thin layer of sauce beneath the first noodles prevents sticking, while a thick sauce helps keep the finished portions from turning loose and watery. Spread the ricotta filling gently across each interior layer so the pasta, sauce, and cheese remain distinct.

Let the baked lasagna rest before cutting. A sharp knife will cut through the noodles more cleanly, and a broad spatula will support each square as you lift it.

Can You Use Different Lasagna Noodles?

The method above is written for dried noodles boiled to al dente. Fresh or oven-ready noodles require different preparation, and oven-ready noodles may need a different amount of moisture. Follow the package directions rather than boiling or layering them exactly as directed here.

If provolone is unavailable, another mild melting cheese will keep five distinct cheeses in the dish. You can use an equal amount of mozzarella instead, but the lasagna will then contain four kinds of cheese.

Make-Ahead, Storage, and Reheating

Assemble the unbaked lasagna, cover it, and refrigerate it for up to 1–2 days before baking. A cold casserole may need longer in the oven; check for bubbling edges, a thoroughly hot center, and a melted, lightly golden top.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat portions in a lightly greased, covered baking dish at 350°F (175°C) for about 20–25 minutes, until hot throughout. Larger portions may take longer.

Baked leftovers or an assembled unbaked lasagna can be frozen for up to 3 months. Thaw an unbaked lasagna completely before baking.

Serve square portions with garlic bread or a simple green salad. For a separate skillet-style dinner, try Bowtie Pasta Lasagna.

Nutrition Information

Approximate nutrition per serving, based on 8 servings: 700 calories, 49g protein, 35g fat, and 47g carbohydrates. Approximate nutrition per 100g: 150 calories, 10g protein, 8g fat, and 10g carbohydrates. Values vary with the brands and products used.