Goat cheese turkey lasagna. The goat cheese made every forkful of lasagna more luscious, but it didn't compete with the other cheeses. Instead, it complemented them, lending a subtle tang that was welcomed among the creamy richness. This lasagna is loaded with gooey cheese.

With the hearty pasta, this recipe is freezer friendly. Arrange half of the lasagna noodles in a single layer over the meat sauce, breaking some to fit around the edges of the pan. Take a taste, and season with. You can have Goat cheese turkey lasagna using 18 ingredients and 13 steps. Here is how you cook that.

Ingredients of Goat cheese turkey lasagna

1. Prepare 1 lb of ground turkey 85 / 15.
2. Prepare 2 (24 oz) of jars rao's homemade marinara sauce.
3. It's 1 (6 oz) of can tomato paste I use Italian style.
4. You need 1 tablespoon of minced garlic.
5. Prepare 1 teaspoon of white sugar.
6. Prepare 2 teaspoons of dried basil.
7. It's 3 (4 oz) of containers of goat cheese crumbles.
8. Prepare 1 (12 oz) of container of whipped cream cheese.
9. You need 1 teaspoons of course sea salt.
10. You need 1 teaspoon of ground black pepper.
11. It's 2 tablespoons of dried parsley.
12. It's 1/2 cup of grated Parmesan cheese.
13. You need 2 of eggs.
14. You need 1/3 cup of whole milk.
15. Prepare 12 of no boil lasagna noodles.
16. You need 18 slices of sargento mozzarella cheese.
17. You need 1/2 cup of shredded parmesan cheese for topping.
18. You need of About 2 teaspoons dried parsley for topping.

Serve with my insane Garlic Bread for the ultimate meal. Barefoot Contessa's Lasagna with Turkey Sausage is the first lasagna I ever made. It was also my first introduction to ricotta cheese and goat cheese. It was a revelation, and making it again brings back a lot of memories.

Goat cheese turkey lasagna step by step

1. In a large skillet on medium high heat cook and mince up ground turkey till done then drain. Return back to skillet and stir in garlic, basil, sugar, tomato paste and both jars of sauce and heat up till bubbling then reduce heat to low and simmer for about 20 minutes stirring occasionally..
2. Pre heat oven to 375 degrees.
3. Mix goat cheese, whipped cream cheese, egg, grated Parmesan cheese, salt, pepper, milk and parsley together.
4. Lightly spray a 10×13 ×3 inch baking dish with cooking oil I use olive oil.
5. Spread about 1 1/2 cups meat sauce in bottom.
6. Lay 4 noodles in bottom side by side.
7. Cover noodles with about 1 cup of the goat cheese mixture.
8. Add 6 cheese slices in rows.
9. Then 1 1/2 cups meat sauce repeat layers two more times ending with meat sauce.
10. Sprinkle on shredded Parmesan cheese and parsley.
11. Bake for 1 hour covered tightly with foil. I'll lightly spray the foil with cooking spray so the cheese doesn't stick.
12. Then bake for 15 more minutes with foil cover off.
13. Let rest for 10 minutes then enjoy with garlic bread and or salad..

I've made a lot of lasagnas since, including this lasagna for two, but I'm always drawn back to Barefoot Contessa's. We tend to eat lighter dishes during the warmer months, and I find that of late I am enjoying more and more meatless meals such as this one. This lasagna contains two of my favorite ingredients, goat cheese and spinach, and typifies my appreciation for uncomplicated lasagna dishes. Never lose a recipe again, not even if the original website goes away! Craving a lasagna but can't handle dairy?