Turkey & Spinach Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 409.9
  • Total Fat: 14.3 g
  • Cholesterol: 102.9 mg
  • Sodium: 413.8 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 5.1 g
  • Protein: 35.4 g

View full nutritional breakdown of Turkey & Spinach Lasagna calories by ingredient
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Number of Servings: 8


    *Turkey, Ground turkey, 93% lean, 32 oz
    *Healthy Harvest Whole Wheat Blend Lasagna - 1 noodle, 9 oz
    Olive Oil, .3 tbsp
    Onions, raw, 1 cup, chopped
    *McCormick Perfect Pinch Italian (salt free) Seasoning, 15 tsp
    Spinach, fresh, 6 cup
    Pepper, black, 1 tsp
    Garlic, 2 tsp
    Nutmeg, ground, .25 tsp
    Best Choice Fat Free Shredded Mozzarella cheese, 2 cup
    Ricotta Cheese, part skim milk, 2 cup
    Red Ripe Tomatoes, 3 cup, chopped or sliced


I actually coped this recipe from allrecipes.com, and made alterations to lower sodium. The original recipe called for sauce & whole milk mozzarella. I will be trying this recipe soon, and altering as needed after.


1. Preheat an oven to 375 degrees F (190 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
4. Combine spinach, ricotta, and nutmeg in a large bowl.
5. To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user JOEYKTTN.

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