Turkey Lasagna with Spinach and Ricotta, my take on the classic lasagna, just a lot healthier and lighter. A great comfort food for a family dinner. Super easy to make, this is a delicious turkey recipe to enjoy any time of the year.
Lasagna or Lasagne, depending how you like to pronounce it, it's such a classic comfort food. It's filling, it's absolutely delicious, and it's got a bit of everything: carbs, protein, and a whole lot of goodness. It goes down really well with kids too; if you have a fussy ones, give this recipe a try, they will just love it.
I do love cooking a wide range of dishes from around the world, and l've been sharing here some of my favourite recipes from different cuisines, but l feel that l have been neglecting the Italian one. It's time l got this rectified with this hearty lasagna.
Although you might find that usually lasagna is made with ground beef, any other meat works great too, there is no rule here when it comes to personal choices. The addition of ricotta gives a creamy texture, while the spinach adds colour and extra goodness.
There may be quite a few ingredients listed, but putting the dish together is easy and does not take that much time either. I've made this recipe time and time again, and it never fails to impress.
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Step-by-step photos and instructions
There are a few steps, but it's a super easy process, I promise you that. Start by cooking the ground turkey first, the sauce and filling can be done afterwards while the turkey is cooking.
The filling
- sautee the onion
- add the ground turkey, and use a wooden spoon to break into small pieces, then cook well until no longer pink
- in go the chopped carrots
- add stock (broth) and bay leaves, and leave to cook until the liquid is evaporated
- stir in the chopped tomatoes, season to taste, and leave to cook for a further 5 minutes, then set aside
Once the turkey mince is ready, we need to prepare the white sauce that will be topping the lasagna. It's important to have the top fully covered with sauce and cheese, so that the pre-cooked lasagna sheets can soften well during baking.
- melt the butter, add the flour and mix well to get a paste
- add the milk and whisk well until it thickens into a sauce, then add the dijon mustard, cheese and seasoning, and remove from the heat
Note! It is crucial to whisk continuously, otherwise the sauce will become lumpy and stick to the pan. The sauce is ready, all we need to do now is mix the ricotta with the spinach, and job done.
To assemble the lasagna
To assemble the lasagna, spread a thin layer of sauce over the bottom of a baking dish, arrange lasagna sheets over, spread half of the turkey, arrange more lasagna sheets, top with the ricotta mixture, again lasagna sheets, add another layer of turkey, lasagna sheets again, and in the end spread the white sauce over and top with grated cheese.
I know it sounds complicated, but trust me, it makes a lot more sense when you do it yourself. It's an easy process, but describing it in detail makes it sound the most difficult dish to make, which it definitely isn't.
What are the best lasagna sheets to use
Lasagna sheets can be found in pretty much any larger shop, and there are quite inexpensive. I used the ones that do not require pre-cooking. I wasn't very sure at first, was worried they might not soften well, but they are great, just 20 minutes in the oven and they get nice and soft.
If you do not use pre-cooked lasagna sheets, you need to boil them first in hot water until soft, there will be instructions on the packaging. If they are not cooked first, they will remain though even after they come out of the oven.
Other lasagna recipes
Looking for more lasagna recipes? How about this High Protein Low Carb Zucchini Lasagna? As healthy and delicious! My Chicken, Spinach and Artichoke Lasagna is another big win.
If you’ve tried this HEALTHY TURKEY LASAGNA WITH SPINACH AND RICOTTA or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Turkey Lasagna
Ingredients
- 500 g minced/ ground turkey ( 1 lb)
- 1 onion
- 1 carrot
- 2 garlic cloves
- 1 tin chopped tomatoes
- 1 cup chicken stock/broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 bay leaves
- 250 g ricotta cheese
- 1 cup frozen spinach, tawned
- 30 g butter ( 2 tbsp)
- 1 tablespoon plain flour
- 250 ml milk ( 1 cup)
- 1 teaspoon dijon mustard
- 50 g grated Cheddar cheese (¼ cup)
- 50 g grated Parmesan cheese (¼ cup)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon oil
- 8 lasagna sheets
Instructions
- Peel and chop the onion, garlic cloves and carrot.
- Add the oil to a large pan, and fry the onion until transluscent.
- In go the garlic and carrot, stir well and add the turkey mince.
- Continue stiring for 10 minutes until the turkey mince browns a little.
- Add the stock/broth and bay leaves and leave to cook until all liquid is evaporated.
- Next, add the chopped tomatoes and cook for a further 5 minutes.
- Season well with salt and pepper and add the chopped parsley. Take the bay leaves off the pan. Remove from the heat and set aside.
- Now, to make a white sauce, melt the butter in a pan, add the flour and quickly stir to get a smooth paste.
- Pour in the milk, and whisk until you get a lump-free sauce, it should not take longer than 5 minutes.
- Season with salt and pepper, mix in the dijon mustard and half of the grated Cheddar and Parmesan cheese. Remove from the heat and set aside.
- In a bowl, combine the ricotta cheese with spinach.
- Now, time to assemble the lasagna.
- Spread half of the white sauce over the bottom of an oven-proof dish.
- Top with lasagna sheets, spread over half of the turkey mince mixture, top again with another layer of lasagna sheets, next goes the ricotta mixture, more lasagna sheets, the remaining turkey mince, again lasagna sheets.
- Spread the white sauce left all over the very top lasagna sheets and sprinkle some grated cheese over.
- Pre-heat the oven to 180 degrees Celsius. (350 Fahrenheit).
- Bake for 20 minutes until the cheese has melted and the lasagna sheets have soften.
Notes
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
Nutrition
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Lori Turk says
Soaking the sheets beforehand was a great idea. I used fresh tomatoes from my garden instead of a tin and leftover turkey vs ground. We found it a bit flavourless so will add extra spices next time but a delicious way to use up leftover turkey for sure.
Kristi C says
I'm confused on why the recipe calls for chicken stock, but then mentions veggie stock. Also, there is grated cheddar cheese mentioned in the ingredients, but then not again in the directions. What gives?
Daniela Apostol says
Thank you for the comment! I have edited the recipe, l prefer chicken stock, but vegetable one can be used too. Cheddar cheese is mentioned in the instructions too, half is added to the white sauce, and the other half tops the dish, it’s mentioned as grated cheese. I hope that helps!
Victoria says
First time making lasagna, it tasted great ! My only concern is you never mentioned that we should pre cook the pasta sheets . Our lasagna turned out pretty crunchy 😬
Daniela Apostol says
I am sorry your lasagna was crunchy. Most ready-made lasagna sheets do not require pre-boiling, and I did mention in the post that I used ones that did not used pre-boiling.I hope next time it turns out perfect!
Paul Young says
I really want to make this but I have one question- " A tin of chopped tomatoes " what size tin are you using in this recipe ?
Thank you
Daniela Anderson says
The one l used is a 400g -13oz, l think it’s a standard size in the UK.
JP says
Just had this for dinner! Absolutely loved it! Added some more herbs here and there but overall a really nice and healthy recipe full of vegetables and protein! Even my partner had two helpings and usually he doesn't "love" too many vegetables.
Daniela Anderson says
I am very happy you liked it, my little girls, one is 1 year old and the other is 2 and a half years old absolutely love this lasagna. I make it quite often, and even my husband likes it, surprisingly, as he usually moans about meat. I can honestly say it's way tastier than any store-bough lasagna.
Jennifer A Stewart says
I have made my lasagna with beef like my mom has done for ages. Recently I made some with venison as we were out of ground beef in the freezer. I really need to try it with turkey and also try mixing my spinach with my ricotta mixture too!
Natalie | Natalie's Food & Health says
Wow this lasagna looks FANTASTIC! Just look at that perfect layers!? Love the addition of dijon mustard in white sauce. Never tried that before. Also love that you used fresh tomatoes instead of store bought sauce. This sounds like something I must try... sooon!
Molly Kumar says
This sounds so delicious and light. I usually dont make lasagna at home as it tends to be so heavy and time consuming but your recipe looks easy and would try soon.