Caprese Lasagna with Spicy Turkey Sausage


 Caprese Lasagna with Spicy Turkey Sausage is fresh and light, yet filling and hearty. Total comfort food and gluten-free friendly!


I’m just going to come right out with it. I have a recipe you need to try. Like, abandon your plans for the evening and go out to get the ingredients for this mouthwatering summer lasagna right this very minute.

Right – summer lasagna. There’s an oxymoron for ya’!

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.

Yep, friends, there’s something about Caprese Lasagna with Spicy Turkey Sausage!


This unique, fresh and creamy lasagna layers the classic Caprese trio of tomatoes, basil, and mozzarella, with spicy turkey sausage, then envelops them in a creamy, garlicky (easy!) white sauce.

Fresh and light, yet filling and hearty, Caprese Lasagna with Spicy Turkey Sausage is best described as summertime comfort food. Sumfort 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. You’ll only need 9 noodles for the lasagna, but sometimes they break and what not, so I went ahead and cooked more than I needed.

I have also made this dish with fresh, gluten-free lasagna sheets. Just cook according to package instructions and use like normal!


Drain the noodles, then return them to the hot pot and add a splash of olive oil. Gently stir the noodles around to coat in the oil, which will help keep them from sticking together as they cool, FTW.


Meanwhile, remove 3/4lb hot turkey Italian sausage from their casings and add ’em to a large skillet over medium 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.

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In the same skillet (three cheers for 1-skillet suppers!) start the creamy white sauce that will permeate each crevice in the lasagna. MMM! Melt 2 Tablespoons butter, then add in 2 cloves minced garlic, and cook until golden brown, about 30 seconds.

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Your kitchen should be smelling AMAZING right about now!


Next, whisk in 3 Tablespoons gluten-free or all-purpose flour and whisk for another 30 seconds.

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Now, pour in 1-1/2 cups chicken broth a few Tablespoons at a time, whisking to incorporate into the flour-butter mixture.


Don’t go too fast, or it’ll be hard to break up the lumps.


When the sauce is smooth, whisk in 1-1/2 cups 2% milk until smooth.


Season with salt & 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 the bottom and sides of a 9×13″ baking dish, then pour in 1/4 cup sauce, and spread it around with a spatula.


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!


Two more times, to be exact, for a total of 3 layers. Cover with foil then bake for 25 minutes, then remove the foil and bake for 15 more minutes, or until the cheese is melted, and the sauce is bubbly.


I call a center piece! ;)


Caprese Lasagna with Spicy Turkey Sausage

Serves 8


Caprese Lasagna with Spicy Turkey Sausage is fresh and light, yet filling and hearty. Total comfort food and gluten-free friendly!


  • 3/4lb gluten-free or regular lasagna noodles (dish will not be GF if using regular lasagna noodles)
  • extra virgin olive oil
  • 3/4lb hot turkey Italian sausage (could use sweet)
  • 2 Tablespoons butter
  • 2 garlic cloves, minced
  • 3 gluten-free or all-purpose Tablespoons flour (dish will not be GF if using AP flour)
  • 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


  1. Preheat oven to 375 degrees. Cook lasagna noodles in a very large pot of salted, boiling water until just under al dente. Drain and return to the pot. Add a splash of extra virgin olive oil and gently stir to coat the noodles.
  2. Meanwhile, heat a large skillet over medium heat. Squeeze sausage out of its casing and cook while breaking up until no longer pink. Remove to a plate and set aside.
  3. In the same skillet, melt butter, then add garlic and cook until fragrant, about 30 seconds. Sprinkle in flour, then whisk to combine and cook for 30 more seconds.
  4. Slowly pour in chicken broth a few Tablespoons at a time, whisking to break up any lumps. Continue pouring and whisking until mixture is smooth. Pour in milk and whisk to combine. Season with salt & pepper.
  5. Switch to a spatula and stir sauce until thick and bubbly, about 10 minutes. Pour into a bowl with a spout, and set aside.
  6. Spray the bottom and sides of a 9x13" baking dish with non-stick spray. Pour 1/4 cup sauce into the bottom, then spread evenly 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 2 more times, for a total of three layers.
  7. Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for 15 more minutes, or until cheese is golden brown and sauce is bubbly. Let sit 5 minutes before slicing and serving.


Adapted from Rachel Ray

This recipe is courtesy of Iowa Girl Eats,


Ahhh, I just can’t get over that creamy white sauce! It’s so thick, and the garlic almost tasted roasted.


Enjoy a piece, or 10. Since it’s lighter than traditional lasagnas, and packed with fresh, summertime flavors, I sort of felt ok, nay, obligated, to go back for more. My inner Garfield agreed. :)

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If you haven’t hopped in the car already, I hope you’ll give this a try soon. Comfort food in the summer – it’s a very good thing!

Have a great night!

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  1. Jen 10.10.2012

    This is my favorite internet recipe find ever! If you are debating making it, do it now. So yummy.

  2. […] Adapted from Iowa Girl Eats  […]

  3. […] Caprese Lasagna with Spicy Turkey Sausage […]

  4. […] I don’t know if my picture does this Lasagna justice, but take my word for it! This stuff was good. Or go to the blog I found it on here! […]

  5. Denise 02.14.2013

    I decided to make this summer lasagna in winter…lol for Valenines Day! Looks like a winner!

  6. Denise 02.15.2013

    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!

  7. […] – Caprese Lasagna from Iowa Girls Eats. This looks good and should yield leftovers for lunches the rest of the […]

  8. […] I made it with Iowa Girl Eats Caprese Lasagna with Turkey Sausage recipe. […]

  9. Coby 05.05.2014

    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!

  10. dani 06.16.2014

    this recipe looks delicious!

    would it be ok to use “no cool” lasagna noodles for this dish?

    • Kristin 06.17.2014

      I think that could work! You’ll just want to make sure they all get covered by some sauce!

  11. […] Caprese Lasagna Mike and I made Iowa Girl Eat’s Caprese Lasagna this week and oh my goodness, it was […]

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