Description
Turkey Spinach Lasagna is cheesy, saucy, and loaded with ground turkey and spinach. You only need a handful of simple ingredients to make this one!
Ingredients
Scale
- 12 uncooked lasagna noodles
- 3 teaspoon extra virgin olive oil, divided
- 1 pound 93% lean ground turkey
- 10 ounces baby spinach, roughly chopped
- 16 ounce part skim ricotta
- 1 large egg
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup finely shredded parmesan cheese
- 36 ounces marinara sauce (I like Rao’s)
- Fresh parsley or basil, chopped (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente. Drain and lay out on a clean kitchen towel.
- Meanwhile, heat 1 teaspoon olive oil in a large, deep skillet. Add the ground turkey and cook, breaking up the meat, until cooked through, about 5 minutes. Stir in the marinara sauce and bring to a simmer. Remove from the heat and set aside.
- In another large skillet, heat the remaining 2 teaspoons olive oil over medium heat. Add the spinach, stirring occasionally until wilted, about 2-3 minutes. Set aside to cool for a few minutes. Once cooled enough to handle, use a cheesecloth or a few paper towels to squeeze out most of the liquid from the cooked spinach.
- Preheat the oven to 350°F. Lightly spray a 13 x 9 – inch baking dish with oil or cooking spray. Set aside.
- In a medium bowl, stir together the ricotta, egg, 1/2 cup of the mozzarella, and parmesan cheese, until combined.
- Assemble the lasagna. Spread 1 cup of the sauce mixture on the bottom of the prepared baking dish. Top with a layer of 4 noodles, slightly overlapping. Spread 1/2 of the ricotta mixture in an even layer over the noodles. Place half of the spinach evenly on top, followed by 1 1/2 cups of the turkey marinara sauce.
- Repeat with another layer of noodles, ricotta, spinach, and sauce. Top with the remaining 4 noodles and the rest of the turkey marinara sauce. Sprinkle the remaining mozzarella cheese over the top and cover with foil.
- Bake for 45 minutes, until the cheese is melted and sauce is bubbling, removing the foil for the last 5 minutes of baking. Let sit for 5-10 minutes before serving. Garnish with fresh parsley or basil, if desired.
Notes
Cook the lasagna noodles until they’re al dente for the best texture. They will continue to cook once it’s baking, so you don’t want them to become mushy.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 piece
- Calories: 465
- Sugar: 7.6 g
- Sodium: 925.4 mg
- Fat: 14.4 g
- Saturated Fat: 5.2 g
- Carbohydrates: 46.8 g
- Fiber: 7.3 g
- Protein: 35 g
- Cholesterol: 92.3 mg