Healthy Turkey Lasagna with Spinach

Adapted from Giada DeLaurentiis & Cooking Light

Serves 8-12


  • 1 medium onion, chopped
  • 1 C mushrooms, diced
  • 2 tablespoons olive oil, divided
  • 6 garlic cloves, minced
  • 1 pound ground turkey
  • 1 jar tomato sauce (or favorite homemade sauce)
  • 1 lb lasagna noodles, cooked al dente
  • 2 packages frozen chopped spinach, thawed and squeezed dry
  • 1 (16-oz.) container 2% ricotta cheese
  • 3 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 4 C mozzarella cheese (I used half regular, half part-skim), divided
  • salt & pepper, to taste
  • parsley, for garnish
  1. Preheat oven to 375 degrees.
  2. In a pan over medium-low heat, add olive oil and sauté onion and mushrooms until tender. Add garlic and sauté for one minute.
  3. Add turkey, and cook, stirring occasionally, until cooked through.
  4. Add tomato sauce to the turkey. Bring to a boil, reduce heat, cover, and simmer on low for about 30 minutes, stirring occasionally.
  5. Meanwhile, cook lasagna noodles until al dente. Set aside.
  6. Stir together ricotta cheese, eggs, parmesan cheese, 3 C mozzarella cheese, salt and pepper. Stir in spinach. Set aside.
  7. Cover the bottom of a lightly greased 13x9 baking dish with meat sauce.
  8. Arrange a layer of noodles over meat sauce; top with cheese and spinach mixture. Add another layer of noodles, meat, and cheese.
  9. Top with one last layer of noodles, and sprinkle the top with remaining 1 C of mozzarella cheese.
  10. Bake, covered, at 350° for 45-50 minutes. Uncover and bake 10 to 15 more minutes or until cheese is golden.
  11. Let lasagna stand 15 minutes before serving.
  12. Garnish with parsley, if desired.