Why You’ll Love This Recipe

This lasagna offers all the rich, hearty flavors of a traditional lasagna but with a healthier twist. The lean turkey provides protein, while the spinach adds a boost of vitamins and minerals. Plus, the combination of ricotta, mozzarella, and Parmesan ensures a creamy, cheesy bite in every forkful.

Ingredients

12 whole wheat lasagna noodles
1 tablespoon olive oil
1 pound ground turkey
1 small onion, chopped
3 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (15-ounce) container ricotta cheese
1 egg
½ cup grated Parmesan cheese
2 cups shredded mozzarella cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain and set aside.
Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened. Stir in the garlic and ground turkey, cooking until browned. Drain any excess fat.
Simmer the Sauce: Add crushed tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and black pepper to the skillet. Stir well and let the sauce simmer for 15-20 minutes.
Prepare the Ricotta Mixture: In a medium bowl, mix ricotta cheese, egg, drained spinach, and Parmesan cheese until well combined.
Assemble the Lasagna: Spread a thin layer of the meat sauce in a greased 9×13-inch baking dish. Layer 4 lasagna noodles over the sauce, followed by half of the ricotta mixture, more sauce, and some mozzarella cheese. Repeat the layers, finishing with a final layer of noodles, sauce, and mozzarella cheese.
Bake: Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Serve: Let the lasagna rest for 10 minutes before slicing and serving.

Servings and Timing

Servings: 8
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes

Variations

Vegetarian Option: Omit the turkey and add mushrooms or zucchini for extra veggies.
Spicy Kick: Add red pepper flakes to the sauce for a touch of heat.
Low-Carb Alternative: Swap the lasagna noodles for thin slices of zucchini or eggplant.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze individual portions wrapped in foil for up to 3 months.
Reheating: Reheat in the oven at 350°F (175°C) for 20 minutes or microwave for 2-3 minutes.

FAQs

Can I use fresh spinach instead of frozen?

Yes, sauté fresh spinach until wilted and drain excess moisture before adding it to the ricotta mixture.

Can I make this lasagna ahead of time?

Yes, assemble the lasagna and refrigerate it overnight before baking.

What can I serve with this lasagna?

A side salad and garlic bread pair well with this dish.

Conclusion

This spinach and turkey lasagna is a perfect balance of healthy and hearty, offering a delicious way to enjoy a lighter version of a classic comfort food. Whether you’re making it for a cozy family meal or meal prepping for the week, it’s sure to be a favorite