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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 259.3
  • Total Fat: 8.0 g
  • Cholesterol: 66.8 mg
  • Sodium: 813.0 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 3.1 g
  • Protein: 21.7 g

View full nutritional breakdown of Turkey Lasagna w/Spinach & Mushrooms calories by ingredient
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Turkey Lasagna w/Spinach & Mushrooms

Submitted by: LNELSON56


This is a good batch recipe. Divide pan into 12 equal servings This is a good batch recipe. Divide pan into 12 equal servings
Number of Servings: 12


    9 oz no-boil lasagna noodles
    1 lb ground turkey
    1 3/4 cus cups fat free ricotta cheese
    1 10 oz bag fresh spinach leaves
    1 10 oz package baby portabello mushrooms, sliced
    1 cup low fat mozzarella cheese, shredded
    2 28 oz jars of prepared marinara sauce (about 6 cups)
    5 cloves garlic, minced
    1/4 cup fresh basil, finely chopped
    1 tsp sea salt
    1/2 tsp black pepper


Serving Size: makes 12 servings

Preheat oven to 400 degrees.
Generously spray a large, non-stick skillet with cooking spray.
Saute 3 cloves of garlic until softened, about 3-4 minutes.
Add in ground turkey, oregano and 1/2 tsp salt and pepper. Cook until turkey is no longer pink, about 10-12 minutes.
Add in mushrooms and cook until mushrooms begin to soften, about 3-5 minutes. Then add in spinach and cook until lightly wilted, about 2-4 minutes.
Pour in both jars of marinara sauce, turn heat to low and simmer about 10 minutes.
Meanwhile, in a separate bowl, combine ricotta, remaining garlic, basil and the rest of the salt & pepper.
With a large 9 X 13 lasagna dish, begin layering your lasagna. Start with a layer of sauce, then noodles, then ricotta mixture.
Continue layering until all sauce, noodles and ricotta are finished.
Top with morzzarella cheese and aluminum foil.
Bake 30-40 minutes.
Remove from oven and take off aluminum foil. Put back in oven and heat until mozzarella begins to brown. About 5 minutes.
Let cool for 10 minutes before serving.

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