Growing up in the great state of New Jersey, I was fortunate enough to live in a state that had a diversified food selection. Plus, New York City was so close and you can’t beat the food scene in NYC! I love any pasta related dish (who doesn’t right?), so of course I had to share this lasagna recipe with the world! Any time I cook pasta I always remember the first food I ever cooked; ramen noodles. There I was at seven years old, kneeling on a chair so I could see into the pot while I was cooking. I lost two spoons and a fork in the pot trying to make it too, lol. It was soggy and sticky but I loved it because I made it. I was so proud of myself… I ate every single bit of it. Truly humble beginnings, but look at me now making lasagna! I made it to the big league!
before heading into the oven. Yumminess is coming!
I love this recipe, and you will too! It’s a classic dish and the fresh basil and tomato lends a refreshing flavor and aroma to every bite you take. I like to use turkey sausage to add some lean protein, really keeps the entire dish light and flavorful. At the same time, it’s cheesy and creamy from the homemade sauce and fresh shredded mozzarella. I also chose to roll the lasagna up with the ingredients inside instead of the traditional layers. I found that it’s easier to serve and the ingredients stay intact really well once cooked. It is a little more work, but I promise you will love the difference. Of course you can always go traditional, it’s still amazing! I hope you all enjoy this recipe as much as I do. Don’t forget to drop a comment, I wanna hear from everyone that tries any of my recipes. If you have any questions, or just want to share your thoughts, I’m all ears!
Enjoy!
Caprese Turkey Sausage Lasagna
Ingredients
- 1 lb mild or hot Italian turkey sausage
- 8 lasagna noodles
- 3 tbsp butter
- 4 tbsp all purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 3 cloves garlic finely chopped
- Salt and pepper to taste
- 8 roma tomatoes thinly sliced
- 2 cups mozzarella cheese
- ¾ cup fresh chopped basil
Instructions
- Preheat oven to 375F. Cook pasta in a large pot of salted, boiling water. Drain pasta right before al dente, and coat with olive oil to prevent sticking.
- Heat a large skillet at medium heat. Remove turkey sausage from casing and sauté until golden brown. Make sure to break up the meat as it cooks to help evenly cook the meat. Once browned, set aside.
- Heat 3 tbsp of butter over medium low heat. Once melted, sprinkle 4 tbsp of flour and whisk until combined. Let cook for 30 seconds then slowly add 2 cups of chicken broth to the flour and butter mixture to prevent lumps.
- Once fully incorporated, let cook for another min. Then slowly stir in 2 cups of whole milk. Add chopped garlic, salt and pepper to taste, and cook for 8-10 mins.
- Cover bottom of a 9x13 baking dish with the sauce you created.
- On a cutting board, take one lasagna noodle and spread sauce down the middle leaving ½ an inch at each end empty to help seal once rolled.
- Layer 4 slices of roma tomato across the noodle and top with about 1 tbsp cooked turkey sausage then sprinkle with cheese and basil. Drizzle with more sauce, and then add 4 more slices of roma tomato on top. Start at one end, and fold over the ½ you left empty then proceed to rolling the noodle into a spiral, keeping everything intact. Repeat 7 more times and arrange in 9x13 baking dish.
- Drizzle evenly with remaining sauce, mozzarella cheese, and sausage. Top each roll up with a slice of roma tomato and freshly chopped basil.
- Bake covered with aluminum foil for 30 mins, then uncover and cook for an additional 10 mins until top is bubbling and slightly browned.
- Top with fresh basil and let cool for 5-10 mins before digging in, Enjoy!
