So You Despise Ricotta But Love Lasagna??

Comfort Food At It's Best!
Comfort Food At It's Best!

Lasagna Takes A Twist For Those Who Hate Ricotta...

My search began when I had a craving for Lasagna but learned that my fiancé hates Ricotta Cheese. After digging around, I came up with an ingenious recipe that I have tweaked a bit making for a MUST TRY recipe. If you can't stand ricotta cheese have no fear this recipe is ricotta free and you'll be delightfully amazed at the outcome when its substitute is added. I include a lot of little ingredients and many steps to make it easy to follow but this recipe is very simple and when you do it once, you'll remember it forever!

Things You Will Need:

  • Large Skillet
  • Large pot for boiling lasagna noodles
  • Large mixing bowl
  • Pam Cooking Spray or Alternative
  • Cutting Board
  • 9x13 baking pan
  • Cookie Sheet (optional)


  • 2 Packs - Ground Turkey (about 2 -3 lbs)
  • 2 Packs - Onion Soup Mix (This is a dry soup mix)
  • 1 1/2 jars of your favorite spaghetti sauce
  • 1 Can diced tomatoes drained(optional)
  • 9 Lasagna noodles (Boiled)
  • 4 Cups of Shredded Mexican Cheese
  • 2 Small garlic cloves (Minced)
  • 1 Small onion (Minced)
  • 1/4 Cup green pepper (Chopped finely)
  • Italian Seasoning (or Oregano)
  • 1 Cube or 1 tbsp chicken bouillon
  • 2 Packs cream cheese (softened)
  • 1 Cup of hot water
  • 1tbsp Margarine or butter
  • Grated parmesan (parmesan / romano mix if available)

What to do:

Preheat your oven to 375 degrees

  • Start boiling your lasagna noodles according to the directions on the box. (I have found that no cook noodles do not always work for this recipe as this does not cook for very long so if you bought them... boil them anyway) While your noodles are boiling it's time to prepare your ground turkey.
  • In a large bowl combine: Ground Turkey, Onion Soup Mix (You may decide to add a little more seasoning salt once you begin cooking) – wash this bowl while you cook your ground turkey as you will need it again.
  • In your skillet, melt margarine and:

Add minced garlic, onion and green peppers. Cook for about 3 minutes before adding your Ground turkey. Cook completely and test to make sure it tastes to your liking. If not – add additional seasoning, drain and set aside.

  • Remove cream cheese from packets and in a large bowl begin mixing until creamy. Dissolve chicken bouillon in the cup of hot water and add to this mixture until it stirs easily and without lumps.
  • Now add your Ground Turkey mixture to your cream cheese mixture and stir completely. Add 1 1/2 cups of shredded cheese to this and set aside.
  • *Note* If you decide to use the tomatoes in your sauce, you will want to stir them into the sauce before adding them to the lasagna. Keep this separate from all of your other ingredients.

Now you are ready to build your lasagna!

Some dishes will only allow you to build two layers in your lasagna pan - in this case split your ingredients in half (See instructions below) otherwise plan on building three layers. Remember you cannot do this wrong!

  • Spray your baking dish generously with your cooking spray.
  • On the bottom of your dish spread a thin layer of spaghetti sauce (a little less than 1/4 of your sauce) with a small dash of Italian seasoning or oregano
  • Top with 1/3 (for three layer) or 1/2 (for two layer) of your ground turkey mixture
  • Top with 3 of your lasagna noodles


  • Add a more generous layer of sauce on top of the noodles again with a small dash of Italian seasoning or oregano
  • Top with 1/3 (for three layer) or 1/2 (for two layer) of your ground turkey mixture
  • Top with 3 more of your lasagna noodles
  • ***If you have space for another layer repeat the steps one more time so that you have 3 layers.
  • Once you are down to your final layer of noodles, you will top them off with your remaining sauce and Italian seasoning or oregano.
  • Top this will your remaining shredded cheese, sprinkle lightly with grated parmesan and sprinkle Italian seasoning / oregano on top.

It is a good idea to place a cookie sheet or aluminum foil on your lowest baking rack to catch any boiling over and bake your lasagna on the medium rack until your cheese begins to turn slightly golden. (Usually about 20 minutes). If you find that your oven cooks quickly you can place a lose layer of aluminum foil sprayed with cooking spray over your lasagna for the first half of it baking.

Remove from your over and let rest for about 10 min before serving. It is much easier to cut and serve this way.  Serve with some warm garlic bread of bread sticks and a fresh salad. 

What you don’t finish, wrap tightly and refrigerate. This recipe is even more amazing the second day. Enjoy!

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Comments 2 comments

Gwenn 6 years ago

Tried this recipe and now it is the only Lasagna I use. The family loved it

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AlmostLola 5 years ago

I once had a boyfriend who refused to eat just about any white food, especially ricotta. What a great alternative for lasagna.

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