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Turkey and Spinach Veggie Lasagna
5 from 81 votes

Turkey and Spinach Veggie Lasagna

Turkey and Spinach Veggie Lasagna layers cooked whole-wheat noodles with a tomato-based turkey sauce, sautéed vegetables, ricotta mixed with spinach and Parmesan, and shredded mozzarella. The combination offers hearty, savory flavors with added vegetable nutrition and a rich, cheesy topping baked until bubbly and golden.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 12 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
  3. 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.
  4. 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.
  5. Stir in tomatoes, tomato paste and Italian seasoning until well combined; bring to a simmer until thickened, about 8-10 minutes.
  6. In a medium bowl, combine ricotta, spinach, Parmesan and egg; set aside.
  7. 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.*
  8. 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.
  9. 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.