Turkey and Spinach Veggie Lasagna
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
12 servings
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Course
Main Course
Turkey and Spinach Veggie Lasagna
Description
This lasagna recipe starts with boiling whole-wheat noodles while preparing a sauté of garlic, onion, zucchini, and carrots. Ground turkey is browned and combined with tomatoes, tomato paste, and Italian seasoning to create a thick sauce. A ricotta mixture with chopped thawed spinach, Parmesan cheese, and egg forms a creamy, slightly tangy layer.
Layers alternate between sauce, noodles, the ricotta-spinach mix, and shredded mozzarella cheese, repeated twice and finished with a top layer of noodles and remaining sauce and cheese. Baking at 350°F for about an hour allows flavors to meld and cheese to melt and brown.
The dish serves as a filling meal with balanced protein, vegetables, and whole grains. It's well-suited for family dinners and can be prepared ahead or frozen for convenience, maintaining flavor and texture after reheating.
Using whole-wheat noodles adds fiber, and the inclusion of spinach boosts the vegetable content. The tomato sauce’s seasoning complements the mild ground turkey, while the cheeses contribute creaminess and richness without overpowering the vegetable notes.
Ingredients
- 9 whole-wheat lasagna noodles
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 onion diced
- 2 zucchini diced
- 1 carrot peeled and diced
- 12 ounces ground turkey
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 crushed tomatoes 28-ounce can
- 1 tomato paste 6-ounce can
- 1 tablespoon Italian seasoning
- 1 ricotta cheese 15-ounce package, reduced-fat
- 1 spinach frozen, chopped, thawed and drained, 10-ounce package
- ¼ cup Parmesan Cheese freshly grated
- 1 egg beaten, large
- 2 ½ cups mozzarella cheese reduced-fat, shredded
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
- In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
- Heat olive oil in a large skillet over medium high heat. Add garlic, onion, zucchinis and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in ground turkey and cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; season with salt and pepper, to taste. Drain excess fat.
- Stir in tomatoes, tomato paste and Italian seasoning until well combined; bring to a simmer until thickened, about 8-10 minutes.
- In a medium bowl, combine ricotta, spinach, Parmesan and egg; set aside.
- Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture and remaining 1/2 cup mozzarella cheese.*
- Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots.
- Let cool 15 minutes. Serve, garnished with parsley, if desired.
Notes
- Lasagna can be made up to 24 hours ahead; cover tightly and refrigerate before baking.
- To freeze, wrap tightly in plastic wrap and foil and store up to 3 months; bake frozen for 90 minutes covered, then uncover to brown.
- Ensure spinach is thoroughly thawed and drained before mixing with ricotta to avoid excess moisture.
User Reviews
Overall Rating
5
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