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Six cheese turkey lasagna
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5 from 2 votes

Six Cheese Turkey Lasagna

If you like cheese and lasagna, you will absolutely love Six Cheese Turkey Lasagna. It’s filled with a classic turkey meat sauce and ooey-gooey melted cheese that no one can resist! In addition, it freezes beautifully, and leftovers, if any are even better the next day.
Prep Time15 mins
Cook Time1 hr 40 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: Italian
Servings: 8 servings
Calories: 649kcal
Author: Chula King


Meat Sauce

  • 1 1/2 pounds (24 ounces) 93% ground turkey
  • 1 large onion chopped (about 2 cups)
  • 1/2 green bell pepper seeded and chopped (about 1/2 cup)
  • 2 cloves garlic minced
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 (14.5 ounce) cans diced Italian tomatoes, undrained
  • 1 (16 ounce) can tomato sauce


  • 1 1/2 cups (12 ounces) Ricotta cheese, preferably homemade
  • 1/2 cup (2 ounces) Parmesan cheese, grated
  • 1 large egg
  • 2 cups (8 ounces) shredded extra sharp Cheddar cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup (4 ounces) shredded Gruyère cheese
  • 1 cup (4 ounces) shredded Mozzarella cheese


  • 9 long strips lasagna noodles cooked according to package directions


Meat Sauce

  • Brown ground turkey in 12-inch skillet over medium heat. Transfer to colander; rinse well with hot water and drain. When cool, crumble with hands to produce small pieces.
  • Sauté onion and bell pepper in skillet over medium heat for 5 minutes. Add garlic; continue cooking until fragrant, about 30 seconds. Return turkey meat to skillet; stir to combine. Add Italian seasoning, salt, sugar, pepper, Italian tomatoes, and tomato sauce. Stir to combine. Bring to a boil. Lower heat to medium low; cover and simmer for 2 hours, stirring occasionally. After one hour, If mixture appears too thin, remove some of the liquid with large spoon to produce desired consistency.


  • Combine Ricotta cheese, Parmesan cheese, and lightly beaten egg in a medium bowl; set aside.
  • Combine Cheddar, Swiss, and Gruyère cheeses in large bowl. Set aside.


  • Preheat oven to 350° F.
  • Spread a thin layer of meat sauce in bottom of baking dish. Add layer of lasagna noodles. Spread thin layer of Ricotta mixture over noodles. Spread thin layer of meat sauce over Ricotta layer. Sprinkle on Cheddar cheese mixture. Repeat layering two more times, ending with Cheddar cheese mixture.
  • Bake at 350° F for 30 minutes, or until cheeses are melted and the mixture, bubbly. Remove from oven and top with Mozzarella cheese. Continue baking for another 10 minutes, or until Mozzarella cheese is nicely melted.
  • Remove from oven; allow to cool 5 minutes before serving.
  • Yield: 8 servings.


*Note: Can make one lasagna in a 9 x 13-inch pan, or two lasagnas in 6 x 8-inch pans.


Calories: 649kcal | Carbohydrates: 36g | Protein: 47g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 174mg | Sodium: 1256mg | Potassium: 792mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1320IU | Vitamin C: 20.8mg | Calcium: 774mg | Iron: 3.8mg