Caprese Lasagna with Spicy Turkey Sausage is fresh and light, yet filling and hearty. Perfect for summer, or any time of year!
Abandon your plans for the evening and go out to get the ingredients needed for this mouthwatering summer lasagna recipe right this very minute.
Right – summer lasagna. There’s an oxymoron for you!
You don’t even have to read the rest of this pos – blah, blah, blah… See? I’m making it even easier for you to skip over the directions, print this recipe, and get on your way.
There’s just something about Caprese Lasagna with Spicy Turkey Sausage!
This fresh take on lasagna layers the classic Caprese trio of tomatoes, basil, and mozzarella with spicy turkey sausage enveloped in a creamy, garlicky, white sauce, aka Bechamel.
Fresh and light, yet filling and hearty, Caprese Lasagna with Spicy Turkey Sausage is best described as summertime comfort food. You’ve got to try it!
Start the Caprese Lasagna with Spicy Turkey Sausage by boiling 3/4lb lasagna noodles in heavily salted, boiling water. I love Jovial Brown Rice Lasagna Noodles.
You’ll only need 9 noodles for the lasagna, but sometimes they break and what not, so I recommend you cook a few more than necessary.
Drain the noodles, then return them to the pot and add a drizzle of olive oil. Gently stir the noodles around to coat in the oil, which will help keep them from sticking together as they cool.
Meanwhile, remove 3/4lb hot turkey Italian sausage from their casings then add to a large skillet over medium-high heat. The sausage provides some oomph to the lasagna, and a savory flavor that I just love.
Break the sausage up as it cooks, then remove it to a plate and set aside.
In the same skillet, make the Bechamel.
Turn the heat down to medium then melt 2 Tablespoons butter and add 2 cloves minced garlic. Cook until the garlic is very fragrant, about 30 seconds.
Sprinkle in 3 Tablespoons gluten free flour then whisk and cook for 1 minutes.
Next, slowly pour in 1-1/2 cups chicken broth while whisking to avoid lumps.
When the sauce is smooth, whisk in 1-1/2 cups milk, 2% milk fat or higher, until smooth.
Season with salt and pepper then switch to a spatula and stir the sauce for about 10 minutes, or until it’s thick and bubbly.
Pour the thickened sauce into a large, glass pyrex measuring cup, or bowl with a spout. This step is optional, but I think it makes the assembly of the lasagna a whole lot easier.
Which is where we go next! Generously spray a 9×13″ baking dish with nonstick spray then spread 1/4 cup Bechamel into the bottom.
Place 3 cooked lasagna noodles long ways on top,
followed by slices of fresh Roma tomatoes,
torn fresh basil,
1/3 of the cooked hot turkey Italian sausage,
and 1/2 cup shredded Mozzarella cheese.
Drizzle 1/3 of the remaining sauce on top, then repeat the layers two more times for a total of three layers. !
Cover the baking dish with foil then bake for 25 minutes. Remove the foil then bake for 15 more minutes, or until the cheese has melted and the sauce is bubbly.
I call a center piece!
Ahhh, I just can’t get over that creamy Bechamel sauce! I hope I’ve shown you that it’s truly very simple to make with everyday ingredients.
Enjoy a piece, or 10 — since it’s lighter than traditional lasagnas, and packed with fresh, summertime flavors, feel free to go back for more.
Ingredients
- 3/4 lb lasagna noodles, Jovial brown rice noodles recommended
- extra virgin olive oil
- 3/4 lb hot or sweet Italian-style turkey sausage
- 2 Tablespoons butter
- 2 garlic cloves, pressed or minced
- 3 Tablespoons gluten free flour, or AP flour if not GF
- 1-1/2 cups chicken broth
- 1-1/2 cups 2% milk
- 5-6 roma tomatoes, thinly sliced
- 3/4 cup torn fresh basil
- 1-1/2 cups shredded mozzarella cheese
Directions
For the noodles:
- Preheat oven to 375 degrees. Cook lasagna noodles in a very large pot of salted, boiling water until just under al dente. Drain then return to the pot. Add a drizzle of extra virgin olive oil then gently stir to coat the noodles.
For the sausage:
- Meanwhile, heat a large skillet over medium-high heat. Squeeze sausage out of its casing then break it up while it cooks. Remove to a plate and set aside.
For the Bechamel:
- Turn the heat down to medium then, in the same skillet, melt butter. Add garlic then cook until fragrant, 30 seconds. Sprinkle in flour then whisk to combine and cook for 1 minute.
- Slowly stream in chicken broth while whisking to avoid lumps. Add milk then whisk to combine. Season with salt and pepper.
- Switch to a spatula then stir sauce until thick and bubbly, about 10 minutes. Pour bechamel into a bowl with a spout then set aside.
Assembly:
- Spray a 9x13" baking dish with nonstick spray then add 1/4 cup bechamel to the bottom and spread into an even layer with a spatula. Place 3 lasagna noodles in the bottom, then top with 1/3 of the tomatoes, 1/4 cup torn basil, 1/3 of the cooked turkey sausage, 1/2 cup mozzarella cheese, and 1/3 of the remaining sauce. Repeat layers 2 more times, for a total of three layers.
- Cover baking dish with foil then bake for 25 minutes. Remove foil then bake for 15 more minutes, or until cheese is golden brown and sauce is bubbly. Let sit 10 minutes before slicing and serving.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I love this recipe and have made it several times. Can this be made in advance like the morning of serving it?
Thank you
I came back to your site just to comment on this recipe. It is one of my hip pocket recipes and I always recommend it! One of my all time faves ♥
Overjoyed to hear this, Melody!! I’m so glad this recipe is a staple of yours. We love it so, so much as well. :)
This may be the best thing I have ever eaten! Thank you so much!
Ahh, so glad to hear it, Erin! Thanks so much for leaving a recipe rating, too! :)
this recipe looks delicious!
would it be ok to use “no cool” lasagna noodles for this dish?
I think that could work! You’ll just want to make sure they all get covered by some sauce!
Holy crap was this ever good! I made this tonight and my fiancé declared it better than the chicken pot pie I made him early in our dating days–the meal I’ve often attributed with causing him to fall in love with me! If you’re single be careful before serving this to a prospective suitor–they may never leave!
I subbed sweet turkey sausage since that’s what Aldi had, and I used the whole 1 lb package. I also used a ton of garlic and lots of freeze dried basil. I used Roma tomatoes and they were fresh and bright and the sauce is rich and flavorful. I used the no boil noodles since that’s what I always use; next time I’ll do 1.5 the amt of sauce and make it the day before so the sauce can soak into the noodles over night. This held together wonderfully so would make a great meal to take to someone’s house–much less sloppy than traditional red sauce lasagna. Great recipe!
You were right, I did NEED to try this! Made it for Valentines Day and holy yumness it is so amazing! It was also really fun to make!!! Thanks so much!
I decided to make this summer lasagna in winter…lol for Valenines Day! Looks like a winner!
This is my favorite internet recipe find ever! If you are debating making it, do it now. So yummy.
I was so excited to make this tonight, but when I opened my “box” of lasagna noodles there were only 3! Quick change of plans, this will now be a baked pasta with penne. I thought it turned out great although I think the lasagna format would be best. Just mixed everything together (added some fresh mozzarella pearls that didn’t do much) and topped with mozzarella. My sausage was “Al Fresco sweet Italian chicken sausage. My husband ate 2 1/2 portions and was eager to eat it for lunch tomorrow. Thanks!!
Saw this on KCCI this morning & had to make it tonight. Cooking for two I used wild mushroom ravioli in place of lasagna noodles and used individual casseroles dishes. I had Gateway’s Italian sausage on hand which is very lean, so used that. It was amazing! That white sauce is incredible. Great way to use the abundance of fresh basil & tomatoes. Thanks so much!
This is in the oven right now. Can’t wait to try it!
I made this for dinner last night and we just loved it! I’m having leftovers for lunch today and it was just as good the second time around.
Thank you for continuing to come up with great recipes! I made this last night and it was a hit. It’s nice to know that when I need to figure out something to make I can come to your blog and know that the recipe will come out great! Thanks!