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  • Writer's pictureKatrina Davis

Classic Three-Cheese Lasagna

Lasagna to me is the ultimate labor of love. It’s something that if I am going to do, I am going all out. With that being said, nothing beats a good homemade tomato sauce. I use ripe vine tomatoes and simmer them for a couple hours with garlic and dried herbs then mix it together with cooked ground turkey. You may be questioning my choice of ground turkey versus beef but this is no mistake! I find that ground turkey is great at absorbing the flavors of what it is cooked in, whereas beef has a more distinct flavor profile that can at times overpower the flavors I am trying to display. I also make my homemade egg yolk dough for the pasta sheets. It takes this lasagna to a whole different level that “no boil” lasagna sheets wouldn’t dream of reaching. I roll the dough to #5 on the kitchen aid roller setting. Link to my homemade egg yolk pasta dough here. If you don’t have time to make the sauce and pasta sheets, grab your favorite jar of marinara and no boil lasagna sheets, and get to layering!

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You will need: a 9x13 casserole dish, a blender or hand blender, and a stock pot or dutch oven



  • 6 large ripe vine tomatoes, roughly diced

  • 1 tsp dried Italian seasoning

  • 1/4 tsp dried basil

  • 1 can petite diced tomatoes

  • 6 oz white mushrooms, sliced

  • 4 cloves garlic

  • 1 tbsp sugar

  • 4 oz mascarpone

  • 8 oz ricotta

  • 1/4 cup chopped parsley

  • 1 + 1/2 cup shredded mozzarella

  • 1 large egg

  • 1 lb ground turkey

  • 1 lb fresh pasta sheets or oven ready lasagna sheets

  • 1 + 1/2 tsp salt


  1. Start by combining tomatoes, Italian seasoning, basil, canned diced tomatoes, mushrooms, and garlic in a large stock pot or dutch oven

  2. Bring to a boil then lower the heat to a simmer

  3. Simmer, stirring occasionally for about 1 hour then use a hand blender or carefully transfer to a blender and roughly blend into a sauce (I usually leave a few tomato chunks for texture) then Return to pot, salt and pepper to taste, and continue to simmer

  4. Meanwhile, in a medium bowl mix together mascarpone, ricotta, parsley, 1 cup shredded mozzarella, egg, and 1/2 tsp salt- set aside

  5. Heat a large skillet over medium-high heat and add ground turkey, crumbling apart with a spatula until fully cooked

  6. Add ground turkey to tomato sauce and stir to combine

  7. Preheat oven to 375 degrees

  8. Begin to layer the lasagna by adding about ½ cup of the tomato sauce to the bottom of the pan

  9. Next, Add a layer of the cheese mixture (optional to sprinkle additional mozzarella over this layer)

  10. Layer the pasta sheets over the cheese and repeat the steps starting with the tomato sauce

  11. When you have finished layering, sprinkle with reserved ½ cup of mozzarella and bake in oven for 40 minutes.

  12. Let cool for 10 minutes then cut and serve

Serves 6-8

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