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.
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.