Turkey Lasagna with Spinach and Mushrooms

Turkey Lasagna with Spinach and Mushrooms
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 287.7
  • Total Fat: 5.8 g
  • Cholesterol: 33.7 mg
  • Sodium: 648.4 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 18.6 g

View full nutritional breakdown of Turkey Lasagna with Spinach and Mushrooms calories by ingredient

Number of Servings: 12


    14 Dreamfield's lasagna noodles, dry
    1 lb lean ground turkey
    1 3/4 cups fat free Ricotta cheese
    2 cups baby spinach
    1 cup baby Bella mushrooms, sliced
    3/4 cup fat free mozzarella cheese, shredded
    6 cups marina sauce
    5 cloves garlic, minced
    1/4 cup fresh basil, chopped
    1 tsp dried oregano
    Salt & pepper, to taste


1. Preheat oven to 375 degrees. Lightly spray a large baking dish with cooking spray and set aside. Place lasagna noodles in a large bowl of the hottest tap water available and allow to soak 15 minutes.

2. In a large skillet over medium heat, saute 3 cloves of garlic until fragrant and softened, about 3 minutes. Add turkey, oregano, and salt & pepper. Cook 10 minutes, or until turkey is cooked through.

3. Add mushrooms and cook 5 minutes, or until mushrooms begin to soften. Add spinach and cook just until spinach lightly wilts, about 3 minutes.

4. Slowly add marinara sauce and turn heat to low. Let simmer just until sauce is heated, about 10 minutes.

5. In a large bowl bowl, combine ricotta, remaining garlic, basil, and salt & pepper and mix well.

6. Using a ladle, pour a portion of the sauce into the bottom of the prepared baking pan, top with drained and patted dry noodles, and finally the ricotta mixture. Continue layering until all sauce, noodles and ricotta are used. Top with mozzarella cheese and aluminum foil.

7. Bake 35 minutes. Remove aluminum foil and continue baking 5 - 10 minutes, or until mozzarella becomes bubbly.

8. Allow to cool 10 minutes before cutting.

Serving Size: Makes 12 servings