Healthy Turkey Spinach Lasagna Recipe | Easy Family Dinner
A lighter, cozy lasagna with lean ground turkey, plenty of spinach, and no-boil noodles for an easy, weeknight-friendly bake. It’s creamy, saucy, and reheats well for meal prep.
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1.25 pounds lean ground turkey (93% or 99%)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1.5 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 10 ounces fresh spinach (or 1 package frozen, thawed and well-squeezed)
- 3 cups marinara sauce (no-sugar-added, if desired)
- 15 ounces part-skim ricotta
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg (optional)
- 1/4 teaspoon kosher salt
- 9–12 no-boil lasagna noodles
- 2 cups shredded part-skim mozzarella
- Fresh basil or parsley, chopped, for garnish
Instructions
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Heat olive oil in a large skillet over medium heat, add the diced onion with a pinch of salt, and cook until translucent, 4–5 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the ground turkey, kosher salt, black pepper, Italian seasoning, and red pepper flakes, break up the meat, and cook until no longer pink, 5–7 minutes.
- Fold in the spinach a handful at a time until wilted; if using frozen spinach, squeeze it dry before adding.
- Pour in the marinara sauce, stir to combine, and simmer 2–3 minutes to slightly thicken; taste and adjust seasoning.
- In a bowl, mix the ricotta, egg, Parmesan, nutmeg, and salt until smooth and spreadable.
- Spread about 1/2 cup of the turkey-spinach sauce in the bottom of the prepared baking dish.
- Add a layer of no-boil noodles, spread one-third of the ricotta mixture over the noodles, spoon one-third of the turkey-spinach sauce over the ricotta, and sprinkle with 1/2 cup mozzarella.
- Repeat the layering (noodles, ricotta, sauce, mozzarella) two more times.
- Finish with a final layer of noodles, a thin layer of remaining sauce to cover the edges, and the remaining mozzarella (and a little extra Parmesan if desired).
- Cover the dish with foil, tenting it so it does not touch the cheese, and bake for 25 minutes.
- Remove the foil and bake 15–20 minutes more until bubbly and golden at the edges.
- Let the lasagna rest 10–15 minutes before slicing, then garnish with chopped basil or parsley and serve.
Notes
If using frozen spinach, squeeze out excess moisture to prevent soggy layers. No-boil noodles need ample sauce for tenderness—don’t skimp. For make-ahead, assemble and refrigerate up to 24 hours and add about 10 minutes to the bake time. Leftovers keep refrigerated up to 4 days or frozen up to 3 months; reheat covered at 350°F until hot or microwave slices 2–3 minutes.