Indulge in layers of creamy, cheesy goodness with this irresistible Easy White Turkey Lasagna! Packed with savory turkey sausage, roasted red peppers, and a rich, velvety sauce, this dish is pure comfort in every bite. Whether you’re serving it for a cozy family dinner or meal prepping for the week, this lasagna is a guaranteed crowd-pleaser—without the hassle of a complicated recipe!
Oriana’s Thoughts On The Recipe
Lasagna nights are always a win in my house, and this Easy White Turkey Lasagna has become a favorite for so many reasons! It’s rich, creamy, and packed with incredible flavor, yet surprisingly easy to put together—even on the busiest of weeknights. It’s the kind of dish that brings everyone running to the table, eager for that first, melty bite. And let’s be real—seeing my family happily devour their dinner (and go back for seconds!) is one of my greatest joys in the kitchen.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Dried Lasagna Noodles – The foundation of your lasagna! These hold all the delicious layers together. You can use oven-ready (no-boil) noodles to skip pre-cooking, or swap for gluten-free lasagna noodles if needed.
- Olive Oil – You can substitute with butter for extra depth or avocado oil for a neutral taste.
- Turkey Sausage – The star protein of the dish, bringing in lots of flavor with its seasoning while keeping it lighter than pork sausage. If preferred, swap with chicken sausage, ground turkey, or even plant-based sausage for a vegetarian option.
- Onion – Adds sweetness and depth to the sauce. Use yellow onion for a milder taste, or swap for shallots for a more delicate flavor.
- Roasted Red Peppers – These bring a hint of smoky sweetness that pairs beautifully with the creamy Alfredo sauce. If you don’t have them, you can substitute them with sun-dried tomatoes (for a tangy twist).
- Garlic – A must-have for enhancing the flavor! Use fresh garlic for the best taste, or substitute with garlic powder if needed (use about ½ teaspoon per clove).
- Frozen Chopped Spinach – You can also use fresh spinach (sautéed beforehand) or swap for kale if you want a heartier green.
- Heavy Cream – The base of the Alfredo sauce, making it rich and velvety.
- Butter – Adds silkiness to the Alfredo sauce and helps create a luscious texture.
- Parmesan Cheese – Provides a sharp, nutty flavor that enhances the sauce and adds that signature Alfredo taste. For a substitute, try Grana Padano or Pecorino Romano (a bit saltier).
- Cream Cheese – Makes the sauce extra creamy and helps bind everything together. If you need a substitute, try mascarpone cheese for a smoother texture.
- Italian Blend Cheese – A mix of cheeses (usually mozzarella, provolone, Parmesan, and Romano) that adds richness and that irresistible cheese pull. You can use just mozzarella or mix in fontina or gouda for extra meltiness.
- Mozzarella Cheese – The gooey, stretchy, cheesy topping that makes lasagna so satisfying! You can swap with provolone or Monterey Jack for a similar melty effect.
- Cherry Tomatoes and Fresh Basil (Optional Garnish) – These add freshness, color, and a slight acidity to balance the richness of the lasagna. You can also use fresh parsley or a sprinkle of red pepper flakes for a little heat.
Food Allergy Swaps
- Egg-Free: Some brands of lasagna noodles contain eggs. Instead of regular lasagna noodles, use certified egg-free lasagna noodles.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms.
- Cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Cheese: Use your favorite dairy-free/vegan/plant-based cheese alternative. Find my favorites here.
- Gluten-Free: Instead of dried lasagna noodles, use gluten-free lasagna noodles or thinly sliced zucchini as a noodle substitute.
- Soy-Free: Ensure turkey sausage and dairy alternatives are soy-free, as some contain soy additives. Choose a soy-free sausage or homemade alternative.
Potential Recipe Challenges & Pro Tips
- Runny Alfredo Sauce: If your Turkey Alfredo sauce is too thin, it can make the lasagna watery instead of creamy. 🛎 Pro Tip: Simmer the sauce for a few extra minutes to let it thicken, or add a bit more Parmesan cheese to help it bind together.
- Soggy or Falling-Apart Lasagna: Lasagna that falls apart when cutting is often too hot or too saucy. 🛎 Pro Tip: Let the lasagna rest for 10-15 minutes after baking before slicing. This helps the layers set and makes it easier to serve neat slices.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Cook the Noodles
Boil the lasagna noodles according to the package instructions. Drain, rinse with cold water to prevent sticking, then drain again and set aside.
Step 2 – Cook the Turkey Sausage Mixture
Heat olive oil in a skillet over medium heat. Add turkey sausage and cook until no longer pink, about 3–5 minutes. Stir in onion, roasted red peppers, garlic, and spinach, cooking for 2 more minutes to blend flavors.
Step 3 – Make the Creamy Sauce
Add heavy cream and butter to the sausage mixture, stirring until fully incorporated. Then, mix in Parmesan cheese and cream cheese, cooking until smooth and well combined. Season with salt and pepper to taste. Remove from heat and set aside.
Step 4 – Assemble the Lasagna
Layer 3 lasagna noodles at the bottom of the dish. Spread one-third of the sausage mixture over the noodles and sprinkle with Italian blend cheese. Repeat the layering process two more times.
Step 5 – Bake
Cover the dish with foil and bake for 20–25 minutes until heated through. Then, remove the foil, sprinkle mozzarella cheese on top, and broil uncovered for 3 minutes, or until the cheese is melted and golden. Allow the lasagna to stand for 15 minutes before slicing. This helps the layers set for easier serving. For a fresh touch, garnish with cherry tomatoes and basil, if desired. Serve warm and enjoy!
Extra Recipe Tips For Success
- Double the Recipe & Freeze for Later: Lasagna is the perfect freezer-friendly meal! Assemble the lasagna in a freezer-safe dish, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
- Prevent a Messy Oven with a Baking Sheet: Lasagna can bubble over while baking, creating a mess in your oven. To avoid this, place the baking dish on a foil-lined baking sheet before putting it in the oven. This catches any drips and makes cleanup a breeze!
- Use a Serrated Knife for Clean Slices: For neat and even lasagna slices, let it rest for at least 15 minutes after baking, then use a serrated knife (like a bread knife) to cut through the layers without squishing them.
Variations & Additions
- Make It Spicy – Add red pepper flakes or use spicy turkey sausage for a little heat. A dash of hot sauce in the Alfredo sauce can also bring extra warmth.
- Vegetarian Version – Swap the turkey sausage for sautéed mushrooms, zucchini, and eggplant, or use a plant-based sausage alternative. You can also add extra spinach or kale for a heartier veggie lasagna.
- Crunchy Topping – For extra texture, sprinkle buttery panko breadcrumbs mixed with Parmesan over the top before broiling.
Serving Suggestions
I love to balance the richness of the lasagna with a crisp green salad. A simple mix of arugula, spinach, or romaine with a light balsamic vinaigrette or lemon dressing pairs beautifully. And, of course, Garlic Breadsticks – You can never go wrong with warm, buttery garlic bread or soft breadsticks to soak up that creamy Alfredo sauce.
Storing and Freezing Instructions
Storing Leftover: Refrigeration – Allow the lasagna to cool completely before storing. Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 4 days. Reheating:
- Oven: Cover with foil and bake at 350ºF (175ºC) for 20–25 minutes until heated through.
- Microwave: Heat individual slices on a microwave-safe plate in 30-second intervals until warmed through. Add a splash of milk or cream if needed to keep it creamy.
Freezing Unbaked Lasagna: Assemble the lasagna, but do not bake it. Cover tightly with plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 3 months. Baking from Frozen: Bake covered at 350ºF (175ºC) for about 60–75 minutes. Then uncover, add mozzarella cheese, and broil for a few minutes until golden and bubbly.
Freezing Baked Lasagna: Let the cooked lasagna cool completely. Slice into portions and wrap each piece in plastic wrap, then place in an airtight container or freezer bag. Freeze for up to 3 months. Reheating from Frozen: Thaw overnight in the fridge, then bake covered at 350ºF (175ºC) for 30 minutes, or microwave individual portions until warm.
Frequently Asked Questions
Yes! If using oven-ready (no-boil) lasagna noodles, make sure there’s enough sauce so they absorb moisture while baking. You may need to increase the baking time by 5–10 minutes to ensure they soften properly.
Absolutely! Assemble the lasagna up to 24 hours in advance, cover it tightly, and store it in the refrigerator. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake as directed.
Yes! You can swap turkey sausage for chicken sausage, ground turkey, ground beef, or plant-based sausage for a vegetarian version.
If the sauce is too thin, let it simmer for a few extra minutes to thicken. You can also add more Parmesan cheese.
Definitely! Feel free to add sautéed mushrooms, zucchini, bell peppers, or shredded carrots for extra flavor and nutrients.
A combination of mozzarella, Parmesan, and an Italian blend works best for a creamy, melty, and flavorful lasagna. You can also add provolone or fontina for a richer taste.
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Recipe Card
Easy White Turkey Lasagna
Equipment
Ingredients
- 9 – 12 lasagna noodles, uncooked (I used RUMMO Italian Pasta Lasagne ) (see notes)
- 1 tablespoon (15 ml) olive oil
- 1 lb Turkey Sausage
- 1 cup onion, chopped
- 1 cup bottled roasted red peppers, drained and chopped
- 3 garlic cloves, minced
- 10 oz frozen chopped spinach, thawed and well drained
- 2 cups (480 ml) heavy cream
- ½ cup (115 g) butter (1 stick)
- 1 cup parmesan cheese, grated
- 4 oz cream cheese
- 2 cups shredded Italian blend cheese
- 1 cup shredded mozzarella cheese
- 1 cup Cherry tomatoes, halved (optional)
- Fresh Basil to garnish (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Cook noodles according to package directions. Drain; rinse with cold water; drain again. Set aside.Tip: Use oven-ready lasagna noodles to save time.
- Preheat oven to 350º F (180º C). Lightly coat a 13×9-inch baking dish with nonstick cooking spray.
- Heat olive oil in a skillet over medium heat. Add turkey sausage roll; cook and crumble until no longer pink, about 3 – 5 minutes. Add onion, roasted peppers, garlic, and spinach; mix and cook for 2 minutes. Add heavy cream and butter; mix until incorporated. Add parmesan cheese and cream cheese; cook until well combined. Taste and add salt and/or black pepper to taste. Remove mixture from heat. Set aside.
- Spread 1 cup of the sauce in a 9×13 pan or casserole dish. Arrange 3 lasagna noodles over the sauce. Top with one-third sausage mixture and one-third Italian blend cheese. Repeat layers twice. Cover the baking dish with foil; bake for 20 to 25 minutes or until heated through and the pasta is tender (if using oven-ready). Uncover; sprinkle with mozzarella cheese on top. Bake, uncovered, for 5 -10 minutes or until cheese is melted and golden. Broil for 2-3 minutes if desired.
- Remove from oven, and let rest for 10 -15 minutes before serving. Garnish with cherry tomatoes and basil, if desired. Serve.
Video
- Oven: Cover with foil and bake at 350ºF (175ºC) for 20–25 minutes until heated through.
- Microwave: Heat individual slices on a microwave-safe plate in 30-second intervals until warmed through. Add a splash of milk or cream if needed to keep it creamy.
- Egg-Free: Some brands of lasagna noodles contain eggs. Instead of regular lasagna noodles, use certified egg-free lasagna noodles.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Heavy Cream: You can use a non-dairy cream, such as Silk , Country Crock Plant Cream, or Califia Farms.
- Cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Cheese: Use your favorite dairy-free/vegan/plant-based cheese alternative. Find my favorites here.
- Gluten-Free: Instead of dried lasagna noodles, use gluten-free lasagna noodles or thinly sliced zucchini as a noodle substitute.
- Soy-Free: Ensure turkey sausage and dairy alternatives are soy-free, as some contain soy additives. Choose a soy-free sausage or homemade alternative.
- Runny Alfredo Sauce: If your Turkey Alfredo sauce is too thin, it can make the lasagna watery instead of creamy. 🛎 Pro Tip: Simmer the sauce for a few extra minutes to let it thicken, or add a bit more Parmesan cheese to help it bind together.
- Soggy or Falling-Apart Lasagna: Lasagna that falls apart when cutting is often too hot or too saucy. 🛎 Pro Tip: Let the lasagna rest for 10-15 minutes after baking before slicing. This helps the layers set and makes it easier to serve neat slices.
- Double the Recipe & Freeze for Later: Lasagna is the perfect freezer-friendly meal! Assemble the lasagna in a freezer-safe dish, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
- Prevent a Messy Oven with a Baking Sheet: Lasagna can bubble over while baking, creating a mess in your oven. To avoid this, place the baking dish on a foil-lined baking sheet before putting it in the oven. This catches any drips and makes cleanup a breeze!
- Use a Serrated Knife for Clean Slices: For neat and even lasagna slices, let it rest for at least 15 minutes after baking, then use a serrated knife (like a bread knife) to cut through the layers without squishing them.
- Make It Spicy – Add red pepper flakes or use spicy turkey sausage for a little heat. A dash of hot sauce in the Alfredo sauce can also bring extra warmth.
- Vegetarian Version – Swap the turkey sausage for sautéed mushrooms, zucchini, and eggplant or use a plant-based sausage alternative. You can also add extra spinach or kale for a heartier veggie lasagna.
- Crunchy Topping – For extra texture, sprinkle buttery panko breadcrumbs mixed with Parmesan over the top before broiling.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in March 2017. In February 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
I make this all the time now. One of my go to receipes. Delicious and easy to make!
Hello Deanna! This is one of my family’s fave too. Thanks for trying this recipe. I’m so glad you enjoyed it!!!
What a great twist on traditional lasagna! Love that it’s easier on the waistline 🙂
I am glad you like the twist, Mary!! We love the flavors in this lasagna ????
Yum..I love lasagna and it’s great cause you can make so many variations of it. This looks delicious and is making me hungry.. 🙂
Thank you, Stephanie!!
Wow, gorgeous! I was cringingly looking for a can-of-nasty soup in the ingredients list (that’s how MY mom would have made it, LOL!), but it was not to be found—thank goodness! My family will snarf this lasagna down in record time! And I LOVE that it’s lightened up with turkey. 😉
I’m glad you like my recipe, Michelle! Thanks for stopping by.
This is absolutely stunning. I love lasagna, it’s one of my favourite foods.
It’s one of my favorite foods too, Kim!! Thanks for stopping by ????
I love that this recipe not only looks delicious but is full of “good-for-ya” ingredients! Definitely wouldn’t feel guilty eating this lasagna!
Hope you give it a try soon, Marlee!! Thanks for your comment ????
Mama mia, demasiado delicioso uuummm!!
Gracias Mayito!! Espero que hagas esta lasagna pronto. ????