I still remember the first time I layered thin sheets of pasta with lean turkey, salty Parmesan, and a creamy ricotta-spinach mix — it felt like comfort food that didn’t leave me slumped on the couch afterward. This Turkey Lasagna with Spinach and Ricotta balances cozy, cheesy indulgence with lighter protein and greens, making it ideal for family dinners, batch-cooking for the week, or a crowd-pleasing potluck main. If you like lasagna but want something a little leaner and brightened with spinach, this recipe hits the mark every time. For another ricotta-forward comfort option, try this cozy one-pot lasagna soup with ricotta for weeknight nights when you want similar flavors but less assembly: https://mixmirth.com/cozy-one-pot-lasagna-soup-with-ricotta-cheese/.

Why you’ll love this dish

This lasagna combines the familiar, comforting structure of layered pasta and cheese with lean ground turkey and fresh spinach — lighter than traditional beef lasagna but still rich and satisfying. It’s quick to assemble, forgiving for weeknight cooks, and kid-approved thanks to the gooey mozzarella. Because the ricotta is tempered with an egg, the slices hold together neatly for clean servings, which makes this a great choice for entertaining or packing lunches.

“A lighter lasagna that still tastes indulgent — the ricotta makes every bite creamy, while the turkey keeps it clean and not overly greasy.” — home cook review

How this recipe comes together

Before you start, here’s a quick roadmap so you know what to expect:

Boil noodles and brown the turkey while you prep the cheese mixture.
Mix ricotta with an egg for stability and season well.
Layer sauce, noodles, turkey, spinach, and cheeses in the baking dish in two stacked layers.
Bake covered to heat through, then uncover to brown and bubble.
This approach keeps the bake time efficient and delivers a lasagna that slices neatly without being watery.

What you’ll need

9 lasagna noodles (regular or oven-ready/no-boil if you prefer; adjust sauce if using no-boil)
1 pound ground turkey (lean or 93/7 works well)
2 cups fresh spinach (or about 6–8 oz baby spinach; can wilt before layering)
15 ounces ricotta cheese (part-skim or whole depending on richness desired)
2 cups marinara sauce (homemade or jarred)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
Salt and pepper to taste
Italian seasoning to taste (or a teaspoon of dried oregano/basil blend)

Notes/substitutions: Use cottage cheese in place of ricotta for a lighter texture, or add a handful of shredded mozzarella into the ricotta mix for extra melt. Gluten-free lasagna noodles or thinly sliced zucchini make good swaps for special diets. For a more herbal profile, mix fresh basil into the sauce.

Directions to follow

Preheat oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish.
Cook the lasagna noodles according to package directions. Drain and lay them flat so they don’t stick. (If using no-boil noodles, skip this step.)
In a large skillet over medium heat, brown the ground turkey until no pink remains, about 6–8 minutes. Break it up as it cooks. Season with salt, pepper, and Italian seasoning. Drain any excess fat.
In a medium bowl, combine ricotta cheese, the egg, and a pinch of salt. Stir until smooth. Add a little grated Parmesan to this mix if you like extra flavor.
Spread about 1/2 cup of marinara evenly on the bottom of the prepared dish. Place 3 lasagna noodles over the sauce. Top with half the cooked turkey, half the spinach (if the spinach is fresh, press it down in an even layer; wilted spinach can be squeezed dry first), and half the ricotta mixture. Sprinkle with one-third of the mozzarella.
Repeat: add three more noodles, the remaining turkey, remaining spinach, remaining ricotta mixture, and another third of mozzarella.
Finish with the last 3 noodles, the remaining marinara spread evenly, the remaining mozzarella, and the Parmesan on top. Cover the dish tightly with foil.
Bake covered for 25 minutes. Remove the foil and bake an additional 15 minutes until the cheese is bubbly and golden.
Let the lasagna rest for 10–15 minutes before slicing to allow layers to set. Serve warm.

Best ways to enjoy it

Serve with a crisp green salad (peppery arugula with lemon vinaigrette or a classic Caesar).
Garlic bread or a crusty baguette is perfect for mopping up sauce.
Pair with a medium-bodied red wine like Chianti or a fruity Sangiovese; for white wine lovers, a fuller Chardonnay works.
For a lighter plate, add roasted vegetables (broccolini, Brussels sprouts) and a squeeze of lemon to brighten the meal.

Storage and reheating tips

Refrigerate: Cool lasagna to room temperature, cover tightly, and refrigerate for up to 3–4 days.
Reheat: Reheat individual slices in the microwave covered with a damp paper towel for 1–2 minutes, or reheat the whole dish in a 350°F oven covered with foil until warmed through (~20–30 minutes). Heat to an internal temperature of 165°F for safety.
Freeze: Wrap portions tightly in plastic wrap and foil, or freeze the whole dish (tightly covered) for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Food safety: Always cool leftovers promptly (within two hours) and reheat thoroughly.

Pro chef tips

Don’t over-sauce: Too much sauce makes lasagna soggy. Use the 2 cups here as a guide and spread it thinly and evenly.
Squeeze excess moisture from spinach: If wilting spinach first, squeeze out water to prevent a watery center. Fresh leaves also work but press them evenly.
Temper the ricotta: Mixing ricotta with an egg gives structure so slices come out clean. Add a tablespoon of Parmesan into the ricotta for extra umami.
Brown and season the turkey well: Season the meat while it’s cooking — salt early so it’s properly flavored through. For more depth, add a splash of red wine or a pinch of red pepper flakes while browning.
Rest before slicing: Let the lasagna sit at least 10 minutes after baking; it will cut cleaner and be easier to serve.
For another spinach-forward creamy side you can serve alongside, check this creamy orzo with roasted butternut squash and spinach: https://mixmirth.com/creamy-orzo-with-roasted-butternut-squash-and-spinach/.

Creative twists

Italian Sausage Upgrade: Swap half or all of the turkey for sweet or spicy Italian sausage for a more traditional flavor.
Vegetarian: Replace turkey with a sauté of mushrooms, zucchini, bell pepper, and lentils or crumbled firm tofu. Add ricotta mixed with herbs for a satisfying meatless version.
White lasagna: Use béchamel instead of marinara and layer with spinach and ricotta for a creamy white bake.
Extra greens: Fold chopped kale into the ricotta for added texture and nutrition.
Gluten-free or low-carb: Use gluten-free lasagna noodles or thinly sliced eggplant/zucchini as noodle substitutes.

Common questions

Q: Can I assemble this ahead of time?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. Add an extra 10–15 minutes to the baking time if you’re baking straight from cold.

Q: Do I need to precook the spinach?
A: You don’t have to if you’re using fresh baby spinach — it will wilt in the bake. If using larger leaves or if you want to remove moisture, quickly sauté and squeeze out liquid first.

Q: Can I make this dairy-free or lower in fat?
A: For dairy-free, use plant-based ricotta and shredded dairy-free mozzarella. For lower fat, use part-skim ricotta, low-fat mozzarella, and lean turkey. Keep in mind texture and flavor will shift slightly.

Q: What size baking dish should I use?
A: A standard 9×13-inch baking dish is ideal for the proportions listed. If using a smaller dish, you may have to compress layers or bake a bit longer.

Q: How do I avoid a watery lasagna?
A: Drain cheeses if they seem watery, don’t overfill with sauce, squeeze moisture from pre-cooked spinach, and let the lasagna rest after baking so juices redistribute.

Conclusion

If you want more inspiration that pairs well with spinach-and-turkey flavors or are exploring similar recipes, take a look at this detailed Delicious Spinach and Turkey Lasagna Recipe for another take on the combination. For a fresh, lightly different approach that highlights turkey and spinach in a family-friendly bake, this Turkey Spinach Lasagna – Fresh Apron is a helpful comparison.

Turkey Lasagna with Spinach and Ricotta

A lighter take on lasagna featuring lean ground turkey, fresh spinach, and a creamy ricotta mixture, bringing comfort food without the heaviness.

Prep Time 30

Cook Time 40

Total Time 1 10

Serving Size servings

Ingredients

Lasagna Ingredients

9 pieces lasagna noodles Regular or oven-ready/no-boil.
1 pound ground turkey Lean or 93/7 works well.
2 cups fresh spinach Can wilt before layering; about 6–8 oz baby spinach.
15 ounces ricotta cheese Part-skim or whole depending on richness desired.
2 cups marinara sauce Homemade or jarred.
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
to taste salt
to taste pepper
to taste Italian seasoning Or a teaspoon of dried oregano/basil blend.

Instructions

Preparation

Preheat oven to 375°F (190°C). Lightly oil or spray a 9x13-inch baking dish.
Cook the lasagna noodles according to package directions. Drain and lay them flat so they don’t stick. (If using no-boil noodles, skip this step.)
In a large skillet over medium heat, brown the ground turkey until no pink remains, about 6–8 minutes. Season with salt, pepper, and Italian seasoning. Drain any excess fat.
In a medium bowl, combine ricotta cheese, the egg, and a pinch of salt. Stir until smooth.

Layering

Spread about 1/2 cup of marinara evenly on the bottom of the prepared dish.
Place 3 lasagna noodles over the sauce.
Top with half the cooked turkey, half the spinach, and half the ricotta mixture. Sprinkle with one-third of the mozzarella.
Repeat layering: add three more noodles, the remaining turkey, remaining spinach, remaining ricotta mixture, and another third of mozzarella.
Finish with the last 3 noodles, remaining marinara spread evenly, remaining mozzarella, and the Parmesan on top.

Baking

Cover the dish tightly with foil and bake covered for 25 minutes.
Remove the foil and bake an additional 15 minutes until the cheese is bubbly and golden.
Let the lasagna rest for 10–15 minutes before slicing to allow layers to set. Serve warm.

Notes

For variations, use cottage cheese instead of ricotta, gluten-free noodles or zucchini for special diets, or mix fresh basil into the sauce for added flavor. Serve with a salad, garlic bread, and wine.