If only we could eat lasagna every night of the week. Well, now you can with my Healthy Turkey and Spinach Lasagna! This updated lasagna recipe can use only healthy ingredients, making a nutritious dinner for your entire family. You can absolutely use the regular version on all the ingredients as well if you prefer. I’ve included both so you have options!
To make the healthy version of this lasagna, I first start by boiling some whole wheat lasagna noodles. Then, I combine healthy lean ground turkey, and some veggies – including lots of spinach! Finally, layer it all in a lasagna pan with some yummy cheese and bake to perfection! The kids will ask for this Healthy Turkey and Spinach Lasagna every night of the week!
Recipes Similar to Healthy Turkey and Spinach Lasagna:
Healthy Green Chile Chicken Lasagna Casserole
Baked Honey Lemon Chicken Breast
Southwest Stuffed Peppers with Ground Turkey
What Healthy Ingredients Are in This Lasagna?
Traditional lasagna calls for ground beef, which can have a lot of fat and calories depending on the fat percentage you buy. It also calls for large amounts of cheese, and many types of cheese are typically used! The healthier version of my lasagna uses cheese with reduced fat. I also use lean ground turkey in place of beef in both versions and add veggies like spinach and garlic to add flavor and nutrients. Finally, I skinny swap whole wheat lasagna noodles to add more servings of whole grains to my family’s diets. Everyone needs more whole grains, but you can absolutely use regular noodles if that’s what you have on hand.
Try my lasagna and I know you will never make any other recipe! For more Italian classics, try my Easy Italian Meatball Wraps!
If you’re wanting to use the full regular version of this recipe, or a hybrid depending on what you have, check out the ingredients list below and sub accordingly.
Ingredients in Turkey and Spinach Lasagna
- lasagna noodles (whole wheat skinny swap)
- olive oil
- minced garlic
- onion
- lean ground turkey
- crushed tomatoes
- tomato paste
- Italian seasoning
- sugar (skinny swap with stevia)
- salt
- black pepper
- red pepper flakes
- bay leaves
- frozen spinach
- egg
- ricotta cheese (part-skim skinny swap)
- parmesan cheese
- shredded mozzarella (reduced-fat skinny swap)
- fresh parsley
How to Make Healthy Turkey and Spinach Lasagna
Preheat oven to 350ºF. Lightly coat a 9×13 inch baking dish with nonstick cooking spray and set it aside.
Cook lasagna noodles according to box directions until al denté. Drain noodles and rinse with cold water. I like to separate and lay them flat on damp paper towels or a sheet of parchment paper.
Heat olive oil in a large skillet over medium high heat. Add the garlic and onion. Cook, stirring occasionally until tender, about 1-2 minutes.
Stir in ground turkey and cook until turkey has browned, about 3-5 minutes, making sure to break up the turkey with a wooden spoon; drain excess fat.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, red pepper flakes, and sugar until well combined. Add the bay leaves and bring to a simmer until thickened, about 8-10 minutes. Remove the bay leaves.
In a medium bowl, combine ricotta, spinach, Parmesan and egg. Stir and set aside.
Spread 1 cup of the tomato mixture onto the bottom of a 9×13 baking dish; top with 4-5 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles 4-5 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 the top starts to brown.
Let cool for 15 minutes before serving. Garnish with parsley, if desired.
Turkey and Spinach Lasagna
Ingredients
- 14 lasagna noodles skinny swap whole wheat
- 1 tbsp olive oil
- 1 small onion chopped
- 1 lb lean ground turkey
- 3 cloves garlic minced
- 28 oz can crushed tomatoes
- 6 oz tomato paste
- 1 Tbsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 Tbsp sugar skinny swap stevia
- 2 bay leaves
- 10 oz frozen spinach thawed and drained
- 15 oz ricotta cheese skinny swap reduced fat or part skim
- 2 1/2 cups shredded mozzarella skinny swap part-skim or reduced fat mozzarella cheese
- 1/2 cup Parmesan
- 1 egg beaten
- 2 Tbsp fresh parsley chopped
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9x13 baking dish with nonstick spray and set aside.
- In a large pot of boiling salted water, cook lasagna noodles according to package instructions. Drain and set aside. (I like to separate and lay them flat on damp paper towels or a sheet of parchment paper)
- Heat olive oil in a large skillet over medium high heat. Add the garlic and onion. Cook, stirring occasionally until tender, about 1-2 minutes.
- Stir in ground turkey and cook until turkey has browned, about 3-5 minutes, making sure to break up the turkey with a wooden spoon; drain excess fat.
- Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, red pepper flakes, and sugar until well combined. Add the bay leaves and bring to a simmer until thickened, about 8-10 minutes. Remove the bay leaves.
- In a medium bowl, combine ricotta, spinach, Parmesan and egg. Stir and set aside.
- Spread 1 cup of the tomato mixture onto the bottom of a 9×13 baking dish; top with 4-5 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles 4-5 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 the top starts to brown.
- Let cool for 15 minutes before serving. Garnish with parsley, if desired.
Nutrition
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