Damn Delicious

Turkey and Spinach Veggie Lasagna

Lightened-up, skinny lasagna with ground turkey and plenty of vegetables – carrots, onion, zucchini and spinach!

Turkey and Spinach Veggie Lasagna - Lightened-up, skinny lasagna with ground turkey and plenty of vegetables - carrots, onion, zucchini and spinach!

This jet lag is no joke.

I’ve been up at 3AM consistently all week.

After all, I’ve been in three different time zones the last few weeks.

So here I am.

Stuffing my face into this lasagna.

At 4:34AM.

Because technically, it’s 2:34PM in Cape Town.

Which makes it lunch time.

Plus, this has veggies in it.

And cheese.

And pasta.

And more cheese.

Turkey and Spinach Veggie Lasagna - Lightened-up, skinny lasagna with ground turkey and plenty of vegetables - carrots, onion, zucchini and spinach!

Turkey and Spinach Veggie Lasagna

Lightened-up, skinny lasagna with ground turkey and plenty of vegetables – carrots, onion, zucchini and spinach!

20 minutes45 minutes

Ingredients:

  • 9 whole-wheat lasagna noodles
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 zucchinis, diced
  • 1 carrot, peeled and diced
  • 12 ounces ground turkey
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (28-ounce) can crushed tomatoes
  • 1 (6-ounce) can tomato paste
  • 1 tablespoon Italian seasoning
  • 1 (15-ounce) package reduced-fat ricotta
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1/4 cup freshly grated Parmesan
  • 1 large egg, beaten
  • 2 1/2 cups reduced-fat shredded mozzarella
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
  3. Heat olive oil in a large skillet over medium high heat. Add garlic, onion, zucchinis and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Stir in ground turkey and cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; season with salt and pepper, to taste. Drain excess fat.
  5. Stir in tomatoes, tomato paste and Italian seasoning until well combined; bring to a simmer until thickened, about 8-10 minutes.
  6. In a medium bowl, combine ricotta, spinach, Parmesan and egg; set aside.
  7. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture and remaining 1/2 cup mozzarella cheese.*
  8. Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots.
  9. Let cool 15 minutes. Serve, garnished with parsley, if desired.

Notes:

*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Nutrition Facts
Serving Size
Servings Per Container 12

Amount Per Serving
Calories 303.2 Calories from Fat 94.5
% Daily Value*
Total Fat 10.5g 16%
Saturated Fat 4.3g 22%
Trans Fat 0g
Cholesterol 62.4mg 21%
Sodium 444.7mg 19%
Total Carbohydrate 29.6g 10%
Dietary Fiber 4.8g 19%
Sugars 7.8g
Protein 25.7g 51%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Leave a Review

Your email address will not be published. Required fields are marked *

65 comments

  1. Rated 5 out of 5

    This was absolutely delicious! I used low fat cottage cheese instead of ricotta (just not a fan of that flavor). Also used tomato sauce instead of paste since I used oven ready noodles which require extra water for baking. Thanks for the recipe!!!

  2. Rated 5 out of 5

    I made this tonight with oven ready noodles and fresh spinach. It was great. My husband raved about it and we’re excited to have the leftovers for this week!

  3. Rated 5 out of 5

    I am on my third time making this! I double the recipe and also ground up beef and sweet sausage.

  4. Rated 5 out of 5

    This was FABULOUS!!!!  So excited to have a new healthy recipe.  This is way better than regular beef lasagna. 

  5. Rated 5 out of 5

    I’m planning on making this for a meal train family that doesn’t eat red meat so the turkey is perfect! Since it’s two adults & a toddler I don’t think they need a full 9×13 pan. If I do two 9 x 5 loaf pans (one ready to eat & one for the freezer) do you think baking times need to be adjusted?

    • Yes, baking time may have to be adjusted accordingly. But as always, please use your best judgment when making substitutions and modifications. Good luck!

      • Okay, let me rephrase. If I am splitting the recipe in half, by how much does the cooking time need to be reduced? 20, 15, 10 minutes?

        • Kasey, unfortunately without further recipe testing, we cannot advise the appropriate cooking time when halving the recipe at this time.

          • Rated 5 out of 5

            Update: the recipe as listed above will make two 8×8 pans with 4 layers of noodles each. From the fridge overnight I baked at 350 for 1 hour covered, then broiled uncovered for 8 minutes. Came out perfectly. I also added half of a red bell pepper in with the sauce because it needed to be used.
            Toddler happily are it and parents both enjoyed it and were pleased at veggie content. I think I’ll try this with zucchini noodles next time!

  6. Rated 5 out of 5

    It was so delicious, I really loved this recipe with the turkey meat. OMG yassss

    Definitely recommend 

  7. Rated 5 out of 5

    Hi! Could you tell me if the lasagna needs to be covered or uncovered while baking? Thank you!

  8. Has anyone ever tried 1/2 ground turkey 1/2 ground sausage in this recipe? Just curious…. I may try it. 

  9. Rated 5 out of 5

    I haven’t actually eaten yet but was so easy to make! What temperature do I bake at? Thank you! 

  10. Rated 5 out of 5

    Yummy! Even our picky eaters ate it up! (Though one still picked out the zucchini, oh well, still got the other goodness)

  11. Rated 5 out of 5

    Loved this! This is officially my go to lasagna from here on out! 

  12. At what point do you freeze it for best taste? After you assemble the cooked ingredients but before you bake it or after you bake the whole thing?

  13. Can you use broccoli and eggplant instead of spinach instead?

  14. I have made this in the ast, and it is delicious. Can you use oven ready pasta in it, and if so, do you need to change the oven time?

  15. I made this yesterday, refridgerated it over night, and had it for dinner tonight. It was delicious, and I will definitely make it again. I didn’t have carrots, but they weren’t missed. Next time I will make sure I have carrots in the fridge. Everyone raved about it.

  16. I love this recipe. But I only have Oven Ready Lasagna. Would I have to add more ‘ Sauce’ as it does soak up more of the sauce while cooking.

  17. can this be made ahead of time and kept in the fridge to be cooked in a day or two?

  18. Glad to see you have not left out our part of the world. S.A. wines are the best although we don’t have perambulating bars up here in joburg.
    I found your blog quite by chance but surely glad I did. Great ideas and recipes.

  19. Hey, Chungah!
    This lasagna recipe looks incredible! I would also eat them any time of day or night!

  20. The looks amazing, can’t wait to make it.  Our family love lasagna.  I love the veggies you added into the recipe, I just hope my picky eating son will eat it to.  Thanks for sharing.  Yum!

  21. Just made this for dinner tonight and it was amazing!! So much flavor and so filling. I loved this recipe! My picky eater boyfriend didn’t even mind all the veggies. FYI this recipe is filling and big, so for two people you will have lots of leftovers.

  22. Thank you for this lasagna recipe I’m going to make it vegetarian looks delicious !

  23. Loved Your recipe!! I have a lot of leftovers.  Can I freeze cooked individual portions?

  24. my family doesn’t care for the consistency of ricotta. Any suggestions for substitution? ty

  25. Holy wow this looks amazing…definitely my kind of meal! Thanks for promoting healthy recipes that keep the REAL pasta tradition alive. 🙂 And your photos are absolutely stunning!

    – MAK

  26. Wow! This looks so deliciou. I really want to eat it imediately

  27. After making it, can I freeze it? How will I reheat?

    Thank you!

    • TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

  28. I made this yesterday. Wonderful recipe!
    I did change a few things because I had no choice but to improvise.
    I crushed up stewed tomatoes (same qty as crushed) and added the Italian seasonings and instead of tomato paste, I used 8 oz of tomato sauce. It added a great “saucy” appearance. Also, I used whole wheat no bake lasagna noodles since my store didn’t have whole wheat any other way.
    The other substitute was the spinach. I used fresh spinach while sautéing the listed veggies and added it to the ricotta as well.

  29. Sexy! Looks delicious.

  30. This is really delicious and amazingly healthy recipe. I would love to make this on my week off. The best part about this recipe is that it’s a power pack of iron, carbs and lots of proteins.

  31. This was SOOO great.

    I had never made lasagna before so I was a bit ”nervous” about it.. but gosh we loved it.
    Glad I had it again for lunch. This is going to be a regular!

  32. I followed recipt exactly and this Turkey Veggie Lasagna was mouth-watering GTREAT!!  It was SO FLAVORFUL that I feel it would work as a TOTAL VEGETARIAN meal without the Turkey. As there is only my husband and I, we had part tonight, Will have part in 2 days and I am excited to put part in the freezer for a future meal next month..thanks Damndelish- it was Damn Delish.

  33. I made this yesterday for dinner, and it was AWESOME!! 

  34. I made this and absolutely loved it. Great way to use us stuff I have in the fridge. So pretty too. Haven’t made lasagna in years and forgot how long I can eat off of a 13×9 pan. Will probably freeze individual portions of the leftovers for lunch in a couple of weeks.

  35. Hello, I have now tried about 5 of your recipes each with the same result…they are great! Thank you…I have been praying for a vein of good low calorie recipes. You have opened a whole new ave for me.

  36. I made this today with ground chicken today and it came out really well!

  37. This looks great, love the veggies “hidden” in!

  38. This vegetarian spinach lasagne recipe is a delicious and healthy addition for a mouthwatering tasty vegetarian dinner It’s huge veggie layering provides  a great way of getting  back to your complete fitness  hegemony.

  39. Yum, I am so used to making the classic lasagna recipe. Something like this would be good for a change (:

  40. I haven’t made lasagna for years because I suck at making lasagna. But you’re making me want to try it again 🙂 I love that your recipe uses turkey and all kinds of other healthy things. There might even be a chance that my kids will eat this!

  41. Just curious…why the egg? Do I absolutely need it?

  42. This looks great, love the veggies “hidden” in! 

  43. This looks delicious! Can’t wait to try!
    Did you notice that they call zucchini “baby marrow” in Cape Town! Freaked me out until I realized what it was!