Unique lasagna- turkey alfredo

Turkey Alfredo Lasagna

Turkey Alfredo Lasagna

I love taking a traditional dish and replacing the main ingredients with similar yet different ingredients to create a whole new, unique dish. This is how Turkey Alfredo Lasagna was born! It is a different and unique lasagna recipe but keeps all the great things we love about lasagna:

Layers, long noodles, ricotta cheese, and more cheese.

I kept these things the same but altered the other ingredients. The alfredo sauce (from scratch and delicious by the way) replaces marinara and the ground turkey replaces ground beef. Also, as a little bonus, there is a delicious layer of caramelized onions.

As a freezer meal

You know those frozen, boxed lasagnas. You know how convenient they are? It’s practically a gourmet meal and all you have to do is stick a pan in the oven and wait. You also don’t have to worry about ingredients sitting in your fridge and going bad.

I love freezers!

That is what this unique lasagna recipe can be used for too. The difference though is that the taste is 10x better than a boxed lasagna. (There is also more prep work on your end but that’s why your here; because you love cooking or you love the result that home cooking gives.)

Other than the fact that my family is big and loves lasagna, this is also why this recipe makes 2 pans of lasagna. Take one straight out of the oven to serve for dinner and set the other one aside to cool. Once it is completely cool, you can cover it up (if you baked it in a disposable aluminum pan) or put it into a freezer-safe container(s) and stick it in the freezer. 

Once you’re ready for lasagna there are two ways you could rewarm this:

  1. Microwave. If you froze the lasagna in portions you can transfer it to a microwave-safe dish. Then, microwave it for 3-5 minutes or until the lasagna is warm all the way through.
  2. Oven. If you froze the lasagna in a disposable aluminum pan, pop open a corner of the lid as a vent. Stick it in a 375 degrees F oven and bake for about 40-50 minutes. If you want to top to be more crispy, take off the lid and leave it in for another 10 minutes. 

Lasagna Visual layering guide


  • The amounts shown (ex: 1/4 of…) are for 2 pans (adjust if just making 1)
  • The visual is for 1 pan, repeat for second pan
  • Amount listed are not cups, they are percents of that specific mixture

To Use:

  • Click on the picture to show the description of the layer
  • Once you click on the picture it will darken to mark which layer your on

*Start at the bottom*

Start Here →

Give it a try and I hope you love what you make!

Unique lasagna- turkey alfredo

Turkey Alfredo Lasagna

Love What You Make
This recipe makes 2 9x13 pans. You can half the recipe but the amounts are very convenient when shopping to make 2 and it makes a great freezer meal!
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 24 large servings


  • Food processor


Alfredo Sauce

  • 6 tbsp Olive oil or butter
  • 6 tbsp Flour
  • 6 cups Milk
  • Basil to taste
  • Salt and Pepper to taste

Ricotta layer

  • 8 oz Mushrooms
  • 2 lbs. Ground turkey
  • 30 oz Ricotta cheese
  • 1 cup Parmesan cheese you can buy a 6 oz bag, use a cup for the ricotta mixture, and use the rest for topping
  • 2 Eggs
  • 12 oz Frozen spinach crushed in small chunks

Caramelized Onions

  • 1-2 tbsp Olive oil for frying
  • 3-4 Onions large, sliced in strips
  • 3 tbsp Sugar (optional)
  • Salt and Pepper to taste


  • 18 Lasagna Noodles
  • 2-3 tsp Basil fresh, finely chopped
  • Cheese for topping (parmesan, mozzarella, cheddar, or a mixture of multiple)


  • Preheat the oven to 350°F
  • Cook 18 lasagna noodles according to package and set aside.

Alfredo Sauce

  • If making homemade alfredo sauce (highly recommend), In a medium-large sauce pan, heat the oil on medium-high heat until you can hear it slightly sizzle
  • Immediately whisk in the flour and and stir for about 1 minute, letting the flour cook but not brown
  • While whisking, very slowly pour in the milk so it doesn't clump up and whisk until sauce is bubbly and thickened. Whisk in the basil, salt, and pepper. Set aside.

Ricotta Layer

  • In a food processor, pulse the washed mushrooms until evenly minced
  • To a frying pan, (or same pan used for alfredo sauce) cook the mushrooms and turkey, occasionally using your spatula to chop and mix the ingredients. Cook until turkey is evenly cooked (browned) and the liquid has evaporated.
  • Add turkey mixture to a large bowl and mix well with the remaining ingredients from the ricotta layer list

Caramelized Onions

  • In the same frying pan as used previously, add the sliced onions and oil. Fry them until they being to look clear and brown
  • Add the sugar, salt, and pepper and fry a little longer until the onions are evenly golden brown and caramelized. Set aside.

Assembly: (See visual in above post)

  • Use 2 9x13 glass or aluminum pans (aluminum pans are good for freezing)
  • For one pan, pour a small amount of alfredo to barely coat the bottom. Layer 3 noodles, 1/4* of ricotta mixture, 1/4 of onions, about 1 cup alfredo sauce, 3 noodles, 1/4 of ricotta mixture, 1/4 of onions, 1 cup alfredo sauce, 3 noodles, 1 cup alfredo sauce, shredded cheese, and then sprinkle with basil.
  • Repeat this with the second pan


  • Cover the pans with aluminum foil and place in the oven for 15 min.
  • Remove the foil and continue baking for about 10 minutes.
  • Turn the oven off and turn on the high broil. Watch carefully for about 3-5 minutes or until the cheese on top begins to bubble and brown.
  • Let cool slightly before enjoying! **


*This is not 1/4 cup, it is a fourth of the whole mixture. 
**Freezing: If freezing the lasagna, let cool completely and wrap aluminum pan with foil before placing in the freezer. When ready to eat, bake in the oven for 20-30 minutes at 350 degrees or until bubbly and cooked through.



When you make a recipe, take a picture,  post it and tag me!

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