Turkey Lasagna With Spinach

10 Servings


  • 1 Tablespoon Olive Oil
  • 1 Cup Yellow Onion, Chopped
  • 4 Cloves Garlic, Minced
  • 1 Lb Turkey, Ground
  • 1 (28 Oz) Can Tomates, Crushed
  • 1 (6 Oz) Can Tomato Paste
  • To Taste Sea Salt And Black Pepper, Fresh Ground
  • 16 Lasagna Noodles, Cooked
  • 15 Ounces Ricotta Cheese, Or Cottage Cheese
  • 1 Cup Parmesan Cheese, Grated
  • 1 Large Egg, Beaten
  • 2 Cups Fresh Spinach, Washed But Not Dried
  • 1 Pound Mozzarella Cheese, Grated
  • 1 Tablespoon Flat Leaf Parsley, Fresh Chopped
  • 1 Tablespoon Basil, Fresh Chopped


Preheat oven to 400 degrees F.

Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute more. Add ground turkey and cook for about 10 minutes. Add damp spinach, stir until wilted. Add crushed tomatoes, tomato paste, and season with salt and pepper; let simmer until thickened, about 20 minutes. Stir in basil and parsley; set aside.

In a medium bowl, combine ricotta, 1/2 cup Parmesan cheese, and egg; season with salt and pepper and set aside.

Ladle one-quarter of the turkey mixture into a 9-by-13-inch baking dish; spread to cover. Add 1/4 of lasagna noodles, one-third of the mozzarella, one-third of the ricotta mixture. Repeat process two more times; top with remaining lasagna noodles. Sprinkle remaining 1/2 cup Parmesan over top; transfer to oven. Bake until bubbly, 25 to 30 minutes.

Let stand about 5 minutes before cutting; serve.