Emeril's Turkey Lasagna

TOTAL TIME: 28 hr 25 min
Prep: 40 min
Inactive Prep: 24 hr 25 min
Cook: 3 hr 20 min
YIELD: 12 to 16 servings


  • 1 tablespoon chopped garlic
  • Salt
  • Freshly ground black pepper
  • 1 recipe Turkey Sausage Red Gravy (recipe follows)
  • 1/2 pound grated Parmigiano-Reggiano cheese
  • 1 package dried lasagna noodles
  • Chopped parsley, for garnish
  • Recipe courtesy Emeril Lagasse, 1999
    • 2 1/2 pounds turkey meat, diced
    • 1/2 cup chopped garlic
    • 6 teaspoons chili powder
    • 4 tablespoons paprika
    • 2 teaspoons cayenne
    • 2 teaspoons ground cumin
    • 2 teaspoons salt
    • 1 teaspoon crushed red pepper
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon freshly ground black pepper
    • 2 teaspoons onion powder
    • 1/2 teaspoon garlic powder
  • Recipe courtesy Emeril Lagasse, 1999
    • 2 tablespoons olive oil
    • 2 pounds Turkey Sausage (see recipe from above)
    • Salt
    • Freshly ground black pepper
    • 2 cups finely chopped onions
    • 1/2 cup finely chopped celery
    • 1/2 cup finely chopped carrot
    • 2 tablespoons chopped garlic
    • 2 (28-ounce) cans peeled, seeded and chopped tomatoes
    • 1 small can tomato paste
    • 3 cups water
    • 2 sprigs fresh thyme
    • 2 bay leaves
    • 2 teaspoons dried oregano
    • 2 teaspoons dried basil
    • Pinch crushed red pepper
    • 2 ounces Parmigiano-Reggiano cheese
    recipe tools


    Preheat the oven to 350 degrees F. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble: Spread 2 1/2 cups of the meat sauce on the bottom of the pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the noodles. Spread 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, topping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve. Garnish with parsley.
    Prepare the smoker. In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Cover and refrigerate for 24 hours. Grind the meat twice in a meat grinder fitted with a 1/2-inch die. A food processor could also be used to grind the meat. Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links. Form the remaining into 3 (1/2 pound) patties. You can either use the sausage fresh or smoke the sausage. For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.

    Yield: about 2 3/4 pounds
    In a large nonreactive saucepan, over medium heat, add the oil. Add the turkey sausage. Season with salt and pepper and mix well. Brown for 4 to 6 minutes. Add the onions, celery, and carrots. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft. Add the garlic and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 minutes. Whisk the tomato paste with the stock and add to the tomatoes. Add the thyme, bay leaves, oregano, basil and red pepper. Mix well. Bring the liquid to a boil, reduce the heat to medium and simmer for about 2 hours. Stir occasionally and add more liquid if needed. During the last 30 minutes or cooking, reseason with salt and pepper and stir in the cheese. Remove from the heat and let sit for 15 minutes before using.

    Yield: about 1 1/2 to 2 quarts

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