Turkey and Spinach Lasagna

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 393.1
  • Total Fat: 13.0 g
  • Cholesterol: 72.0 mg
  • Sodium: 643.9 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 29.3 g

View full nutritional breakdown of Turkey and Spinach Lasagna calories by ingredient
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Number of Servings: 5


    1/2 box of Delallo organic whole wheat lasagna (albertsons or target)
    2.5 cups of Ragu no sugar added tomato & Basil
    About a pound of Lean Ground Turkey ( I used 14oz)
    1.5 egg whites
    3 oz baby bellas
    1 medium yellow onion
    2 garlic cloves
    3/4 cup Sargento 6 Cheese Italian
    1/4 cup Sargento Sharp Cheddar
    10 package frozen spinach (thawed and squeezed dry)


Preheat oven to 375 degrees.
Dice your onion, mushrooms, garlic and put in the pan to cook with the ground meat. Once meat is browned, pour 1.5 cups of the ragu into the pot and cook for about 5-10 minutes. While that is cooking mix the thawed spinach with the italian cheese and egg whites.
Next, prepare your baking dish. I used an 8x8 because I only cook for 2 and then have leftovers. Pour 1/2 cup of ragu on bottom of dish, then put two lasagna sheets down. Put half of the spinach mixture down. Put down another two lasagna sheets. Pour half of the meat sauce over the noodles. Put down another two lasagna sheets. Put remaining spinach mixture down over noodles and then top with meat sauce. Put two more sheets down and top with the leftover 1/2 cup ragu and then the sharp cheddar. (sprinkled very little but put in my ingredients that I had 1/4 cup). Poor a little water down the edges of the dish just for the noddles to soak up while baking.
Bake for 55 minutes at 375 degrees.
To cut down on pasta eliminate the separation of the spinach and meat in the first two layers. That will save some carb, OR put some Zucchini or eggplant in there.

Serving Size: Makes 5 2-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user BKAY_87.

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