Alright, if you ask me, turkey spinach lasagna is like the superhero of weeknight dinners—comfort food that’s healthy, flavorful, and not a total time suck. I can’t wait to share this recipe with you because it’s my go-to when I want that perfect cheesy-layered dish without feeling weighed down. Picture tender ground turkey, vibrant spinach, and creamy ricotta layered between tender sheets of lasagna, all bubbling with melted mozzarella and a rich tomato sauce. The aroma alone will have your kitchen smelling like you’ve hired a fancy Italian chef! And the best part? It’s straightforward enough for a cozy family dinner, yet impressive enough to serve guests. I promise, once you try this, turkey spinach lasagna will become a staple in your rotation too.
Quick Facts
Yield: Serves 6
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Main Dish:
1 lb ground turkey (preferably lean)
10 oz fresh spinach, roughly chopped
9 lasagna noodles (regular or no-boil)
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 medium onion, finely chopped
2 tbsp olive oil
Salt and pepper, to taste
For the Sauce:
24 oz marinara sauce (store-bought or homemade)
1 tsp dried oregano
1/2 tsp crushed red pepper flakes (optional)
How I Make It
Step 1:
Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the chopped onion and garlic, cooking until soft and fragrant—around 3–4 minutes. Then, add the ground turkey, breaking it up with your spatula. Season with salt and pepper and cook until it’s nicely browned and no longer pink, about 6–8 minutes.
Step 2:
Once the turkey is browned, stir in the chopped spinach. It looks like a ton but will quickly wilt down—cook for about 2 minutes until it’s soft and everything has melded together. Remove from heat and let the mixture cool slightly.
Step 3:
In a medium bowl, combine ricotta cheese, egg, and half of the Parmesan. Mix until smooth and season with a pinch of salt and pepper. This creamy mixture is what makes the lasagna layers dreamy.
Step 4:
If you’re not using no-boil noodles, cook your lasagna noodles according to package instructions until al dente, then drain and set aside to cool.
Step 5:
Preheat your oven to 375°F. In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Layer 3 noodles over the sauce, followed by half the turkey-spinach mixture, half the ricotta mixture, a third of the mozzarella, and a bit more sauce. Repeat with another layer. Top the final layer of noodles with remaining sauce and sprinkle the last of the mozzarella and Parmesan cheese on top.
Step 6:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is golden and bubbling. Let it rest for 10 minutes before slicing so it sets perfectly.
Variations & Tips
Swap fresh spinach for frozen—just make sure to thaw and squeeze out excess water.
Try ground chicken or lean beef if turkey isn’t your fave.
Add mushrooms or bell peppers to the filling for extra veggie power.
Use part-skim ricotta or cottage cheese for a lighter version.
If you like a bit of spice, stir in red pepper flakes or fresh basil to the tomato sauce.
For a gluten-free option, use gluten-free lasagna noodles or thinly sliced zucchini.
How I Like to Serve It
I love pairing this lasagna with a fresh, crisp Caesar salad and some garlic bread loaded with butter and parsley. It’s perfect for a chilly weeknight or casual weekend dinner. Brighten up your table with a glass of chilled white wine or sparkling water with lemon—it balances the hearty flavors beautifully!
Notes
Store leftovers covered in the fridge for up to 4 days; reheat portions in the microwave or oven until warmed through.
You can assemble the lasagna a day ahead, keep it in the fridge, and bake it just before dinner to save time.
Closing: Trust me, this turkey spinach lasagna is a reliable, crowd-pleasing dish that warms the soul every time I make it—and I think you’re going to love it just as much.
