Turkey-Spinach Lasagna

Turkey-Spinach Lasagna

4.7 of 5 (26)
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 286.2
  • Total Fat: 9.6 g
  • Cholesterol: 62.1 mg
  • Sodium: 547.3 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 4.9 g
  • Protein: 23.4 g

View full nutritional breakdown of Turkey-Spinach Lasagna calories by ingredient
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A healthier version of lasagna that is delicious!! A healthier version of lasagna that is delicious!!
Number of Servings: 14


    - 1 package ground turkey
    - 1 package whole wheat Lasagna Noodles (Ronzoni brand is excellent)
    - 1 package fresh spinach
    - 1 regular size package of presliced mushrooms
    - 1 full shallot chopped
    - 1 16oz package of part skim milk Mozzarella cheese shredded
    - 1 16 oz fat free or low fat Ricotta cheese
    - 1 egg
    - 1/4 cup freshly grated parmesan cheese
    - 5 fresh basil leaves (can you use dried as well, I just enjoy using the fresh ones)
    - 1 can of diced tomatoes
    - 2 cans (approximately 3 cups) of Tomatoe Sauce
    - 1 medium size onion chopped
    - 1 tblsp Italian seasoning (couldn't find this in the ingredients list)


Preheat oven to 425.

Boil water for noodles and start cooking your lasagna noodles.

Heat a large skillet (or a large stock pot may work better) and begin to brown your ground turkey, add in your onion, shallot, italian seasoning and garlic. When meat is almost all brown, add in your mushrooms. Saute for about 2 minutes. Begin adding in your spinach a little at a time. Let it cook down then add some more until the entire bag of spinach is in the pan. Add your diced tomatoes and tomatoe sauce. Stir and then add your fresh basil. Let simmer for 10 minutes.

Check your noodles to see if they are done, be sure to not over cook them. Drain when readyand set aside.

In a medium size bowl, beat your egg, add the ricotta cheese to the bowl with the egg and add your 1/4 cup of parmesan cheese to the mixture. Mix well until creamy. Set aside with noodles.

Now that your sauce, noodles and ricotta mixture is ready, make sure your cheese is grated and prep your baking dish. A 9 by 12 casserole pan works well. Lightly spray the dish with Pam or a light oil to help so the lasagna doesn't stick. Put a thin layer of your sauce mixture on the bottom then add a single layer of noodles. Add a layer of sauce mixture, then spoon on approximately a quarter of the ricotta mixture, top with the grated mozzarella and add another single layer of noodles. Continue until all ingredients are gone...final layer should have the sauce mixture and mozzarella on top.

Place baking dish on a cookie sheet so any overflow does not go onto your oven. Bake for 45 minutes. Remove and let cool for 10 minutes before serving. Cut into 14 pieces and serve.

TAGS:  Poultry |

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Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    I made this for my wife and we both loved it. Tasty and not too difficult for an amateur cook. The Ronzoni recommendation was good and I'm glad that I found it. However, not all of the noodles fit into my dish so I revised the calories accordingly. Next time, have the box would do. - 9/21/09

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  • Incredible!
    2 of 2 people found this review helpful
    This was wonderful. It is a lot of prep time but the results are worth it. My picky husband even liked it. I had left overs which I will freeze for another time. - 5/29/09

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  • Incredible!
    1 of 1 people found this review helpful
    very good,i didn't cook the lasagna noodles so i added a little more tomato sauce to it and covered it with aluminum foil to bake and baked a little longer till noodles were done - 7/24/11

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for a baby shower and everyone loved it. I had people coming up to me asking for the recipe. Definitely a keeper! - 3/18/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is great! Its a lot of prep but well worth it!! Love it & so did the whole family!! - 2/7/08

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