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

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!

Featured Comment

This is the all time best healthy lasagna I’ve ever made. I added mushrooms and that is the perfect addition and used no bake noodles. I shared this with my friend and now she’s making it at least twice a month. Thank you for adding a delicious meal to my list of healthy recipes.
Louise
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why i love this lasagna recipe

  • Healthier alternative to traditional heavy beef lasagna. This lasagna recipe is hearty and comforting, and packed with a variety of feel good veggies.
  • Sneaky nutrition for picky eaters. Those picky eaters will not even notice any of the veggies, making this lasagna the perfect recipe for those sneaked-in goods.
  • Highly customizable. The recipe can easily be adapted to what you have on hand, throwing in any lingering vegetables for a true clean-out-the-fridge dinner, or suited to those with dietary restrictions – make it vegetarian, vegan of gluten-free!
  • Great make-ahead meal. Lasagna can easily be made ahead of time, making this perfect for quick, stress-free dinner, potlucks and big family gatherings.
  • Leftovers taste even better. Lasagna is just one of those lovely dishes where the leftovers taste even better the very next day, really letting the flavors meld and intensify overnight.
Turkey and Spinach Veggie Lasagna - Lightened-up, skinny lasagna with ground turkey and plenty of vegetables - carrots, onion, zucchini and spinach!

tips and tricks for perfect lasagna every time

  • Freeze before baking. This will preserve the texture and prevent sogginess. Always use a freezer-safe baking dish, label, date and freeze up to 3 months.
  • Use no-boil lasagna noodles. To cut down on prep time even more, use no-boil lasagna noodles, making sure the noodles are completely covered in sauce.
  • Let it rest. Let the lasagna sit for 10-15 minutes. This will prevent the layers from sliding off, and will also make it easier to serve with less mess.
  • Make ahead of time. Lasagna is a great dish to make ahead of time. Prep and assemble 1-2 days before, covered with aluminum foil and stored in the fridge.

freezing and storage

Prep

To make ahead, cover lasagna tightly with plastic wrap; refrigerate up to 24 hours. To bake, let the lasagna sit at room temperature for 15-30 minutes. Remove plastic wrap and bake as directed.

Storage

Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Reheating

Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 15-30 minutes.

Freeze before baking

Cover the lasagna tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge, remove the plastic wrap and bake as directed, adding a few more minutes of cook time as needed.

Freeze after baking

Let the lasagna cool completely; cover tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 1 hour.

Turkey and Spinach Veggie LasagnaIMG_5956

Turkey and Spinach Veggie Lasagna

Yield: 12 servings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Lightened-up, skinny lasagna with ground turkey and plenty of vegetables – carrots, onion, zucchini and spinach!
5 stars (28 ratings)
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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
  • 2 cups baby spinach, roughly chopped
  • ¼ cup freshly grated Parmesan
  • 1 large egg, beaten
  • 2 ½ cups reduced-fat shredded mozzarella
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
  • Heat olive oil in a large cast iron skillet over medium high heat. Add garlic, onion, zucchinis and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • 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.
  • Stir in tomatoes, tomato paste and Italian seasoning until well combined; bring to a simmer until thickened, about 8-10 minutes. Stir in spinach until wilted, about 1-2 minutes.
  • In a medium bowl, combine ricotta, Parmesan and egg; set aside.
  • Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • 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.*
  • 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.
  • Let cool 15 minutes. Serve, garnished with parsley, if desired.

Equipment

Dutch Oven
Cast Iron Skillet
Baking Dish

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.

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