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Turkey and Spinach Veggie Lasagna

Lightened-up, skinny lasagna with ground turkey and plenty of vegetables - carrots, onion, zucchini and spinach!

Prep Time
20 mins
Cook Time
20 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 zucchinis diced
  • 1 carrot peeled and diced
  • 12 ounces ground turkey
  • Kosher salt and freshly ground black pepper to taste
  • 1 28-ounce can crushed tomatoes
  • 1 6-ounce can tomato paste
  • 1 tablespoon Italian seasoning
  • 1 15-ounce package reduced-fat ricotta
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • ¼ cup freshly grated parmesan
  • 1 large egg beaten
  • 2 ½ cups reduced-fat shredded mozzarella
  • 2 tablespoons chopped fresh parsley 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

  • *MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
  • *TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.