READY IN 55 mins

Delicious Spinach and Turkey Lasagna

Read Reviews (55)

"A delicious version of lasagna for those of us who are health conscious." — Chuck

Directions

Preheat an oven to 375 degrees F (190 degrees C).
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.
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.
Combine spinach, ricotta, and nutmeg in a large bowl.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 35 mins
READY IN 55 mins

Footnotes

I kick this up with 1 tablespoon of crushed red pepper.

Reviews More Reviews

Most Helpful Positive Review

Aug 23, 2010

A tasty, healthy recipe. I listened to previous reviewers and (1) layered chopped spinach over the ricotta instead of mixing it in, (2) combined the ricotta with two eggs and (3) used three cloves of fresh garlic instead of powder. I also sauteed the onions with some diced green bell peppers (to get more veggies in there) and used no-boil lasagna that I had on hand. Results were great! My boyfriend, who is a little picky, really loved it.

—dianasaurusrex

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Most Helpful Critical Review

Mar 05, 2010

I made this tonight and was extremely disappointed. Took me longer to prepare. The reason it was not good was due to the spinach. It was loaded with spinach. Way too much. If u choose to make this try 3 cups spinach.

—mistyhoward3

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83 Ratings

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Mar 03, 2010

For my personal tastes I like to kick this up with the addition of a couple of cloves diced garlic, some extra oregano, and a BIG dose of Crushed Red Pepper in the sauce.

—Chuck

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Mar 28, 2012

Not to be that reviewer that says, "it was good, but I changed it in such and such way and it was better...", but I have been making turkey spinach lasagna for a while now and have a pretty good recipe now. 1) I always use a 10oz box of frozen chopped spinach that I defrost and squeeze all the water out. 2) When I mix the spinach in with the ricotta, I always add an egg and a couple spoonfuls of lowfat cottage cheese (I know it sounds weird, but it's really good). 3) I also like to use jarred pasta sauce that has veggies in it, just to get that much more into my kids. Even though a whole lasagna takes a while to eat in my house, by kids are happy with the leftovers the whole time :)

—Courtney K

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Oct 21, 2010

I was a little skeptical about making this lasagna since it uses fat free ricotta but it was pretty good! I made a couple of changes though. I used about 4 cloves of garlic instead of the garlic powder and probably only 3 cups or so of the spinach. I think any more than that would have been way too much. I also replaced the mushrooms with green bell pepper (I don't like mushrooms). In a traditional lasagna, you add egg to the ricotta so that's what I did but I'm not sure I needed it since it was fat free, the cheese was already pretty soft. Also instead of layering the mozzarella, I mixed it in with the ricotta and grated in some fresh parmesano reggiano. I only got two layers out of it with the turkey and ricotta but it was plenty. And, not so bad reheated the next day.

—Mishyb28

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Apr 27, 2010

I made a double batch last night and my kids are eating it up no problem, and I think it is great comfort food. I threw in 2 garlic cloves with the onions, 2 eggs with the ricotta (I've never made lasagna without egg and decided not to try it) and used baby spinach. I used Hodgson Mills ww lasagna noodles and cheap store brand sauce. I did have some problems with assembly, the spinach/ricotta was hard to spread and I ran out after 2 layers. I ran out of meat sauce as well after two layers. I skipped the top ricotta layer and meat layers (which I actually prefer to do anyway) and used some extra sauce I had in the cupboard for the top. I think when I make it again I will not combine things - I will pour plain sauce, layer ground turkey, layer ricotta/egg mixture, lay spinach leaves across the ricotta and then sprinkle mozerella. With these changes I will definitely make it again.

—Cpobh17

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Jul 12, 2011

I thought this recipe was great! I read other reviews that there wasn't enough ricotta mixture so I made sure to spread it pretty thinly and it worked out. I also only used 3 cups of spinach and added an egg to the ricotta mixture. Also, I eyeballed the nutmeg and went a little light on it. Delish!

—Ash

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Mar 01, 2010

Yummy Yummy! I made this with vodka sauce & no Spinach! Very flavorful and got lots of compliments! Will keep this recipie! 2 thumbs up!

—sallycantcook

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Nutrition

Calories
326 kcal
16%

Carbohydrates
34.2 g
11%

Cholesterol
69 mg
23%

Fat
6.3 g
10%

Fiber
5 g
20%

Protein
33 g
66%

Sodium
768 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Delicious Spinach and Turkey Lasagna

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 326
Calories from Fat: 57

% Daily Value *
Total Fat 6.3g 10 %
Saturated Fat 3.2g 16 %
Cholesterol 69mg 23 %
Sodium 768mg 31 %
** Potassium 719mg 20 %
Total Carbohydrates 34.2g 11 %
Dietary Fiber 5g 20 %
Protein 33g 66 %
** Sugars 6.7g
** Vitamin A 54 %
** Vitamin C 24 %
** Calcium 38 %
** Iron 42 %
** Thiamin 25 %
** Niacin 92 %
** Vitamin B6 33 %
** Magnesium 35 %
** Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.