If you’re on the hunt for a comforting, wholesome meal that brings together rich flavors and a creamy texture, look no further than this Creamy Turkey and Spinach Lasagna. It’s a fresh twist on a classic favorite, swapping out the traditional beef for lean ground turkey and packing in vibrant, nutritious spinach. The layers of ricotta, mozzarella, and Parmesan cheeses meld beautifully with the savory turkey and marinara sauce, creating a dish that’s both hearty and satisfying. Whether it’s a cozy family dinner or a crowd-pleaser for friends, this lasagna promises to become a staple on your table.
Why This Recipe Belongs in Your Rotation
This Creamy Turkey and Spinach Lasagna stands out because it balances indulgence with nutrition effortlessly. Ground turkey offers a lighter alternative to beef without sacrificing flavor, while fresh spinach adds a boost of vitamins and a touch of earthiness that brightens the dish. The creamy ricotta and melted mozzarella layers bring in that irresistible gooey texture everyone loves in lasagna. Plus, it’s straightforward to prepare, making it perfect for meal prep or a weekend cooking project. You get all the comfort of a traditional baked pasta casserole, but with a fresher, lighter twist that will have everyone asking for seconds.
What We’re Using
- 9 lasagna noodles – The perfect amount to create three layers of delicious fillings.
- 1 pound ground turkey – Lean yet flavorful, it’s the star protein of the dish.
- 2 cups fresh spinach, chopped – Adds color, nutrients, and a subtle earthy flavor.
- 2 cups ricotta cheese – Creamy and mild, it forms the luscious base of the cheese layers.
- 2 cups mozzarella cheese, shredded – Melts beautifully for that classic stretchy, cheesy texture.
- 1 cup Parmesan cheese, grated – Adds a sharp, nutty finish on top.
- 2 cups marinara sauce – Rich tomato sauce ties all the flavors together perfectly.
- 1 tablespoon olive oil – For sautéing the turkey and spinach to perfection.
- 1 teaspoon garlic powder – Brings aromatic warmth to the meat mixture.
- 1 teaspoon onion powder – Deepens the savory profile.
- Salt and pepper to taste – Essential for seasoning every layer.
- 1 teaspoon dried Italian herbs – A fragrant mix of oregano, basil, and thyme to elevate the dish.
Gear Checklist
- Large pot – To boil the lasagna noodles until just tender.
- Large skillet – For cooking the ground turkey and spinach with seasoning.
- 9×13-inch baking dish – The perfect size for assembling and baking the lasagna.
- Mixing bowls – For blending cheeses and prepping ingredients.
- Spatula or wooden spoon – For stirring the turkey and spreading layers evenly.
- Aluminum foil – To cover the lasagna while baking and keep it moist.
Creamy Turkey and Spinach Lasagna in Steps
Step 1: Prepare the noodles
Start by bringing a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to prevent sticking. Lay the noodles flat on a clean surface or parchment paper while you prepare the filling.
Step 2: Cook the turkey and spinach
Heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon. Season with garlic powder, onion powder, salt, pepper, and dried Italian herbs. Cook until the turkey is browned and no longer pink, about 6-8 minutes. Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Remove from heat.
Step 3: Mix the ricotta cheese
In a mixing bowl, combine the ricotta cheese with half of the grated Parmesan. Add a pinch of salt and pepper, stirring until smooth and creamy. This mixture will add a luscious texture to your layers.
Step 4: Assemble the lasagna
Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of marinara sauce to prevent sticking. Place three lasagna noodles side by side over the sauce. Spoon and spread half of the ricotta mixture over the noodles, followed by half of the turkey and spinach mixture. Sprinkle with one-third of the shredded mozzarella. Repeat the layering process: noodles, ricotta, turkey and spinach, mozzarella. Finish with a final layer of noodles, marinara sauce, remaining mozzarella, and the rest of the Parmesan cheese.
Step 5: Bake
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing and serving.
Make It Diet-Friendly
- Use part-skim ricotta and mozzarella cheeses to reduce fat content.
- Increase the spinach quantity for extra fiber and nutrients without adding calories.
- Swap regular lasagna noodles for whole wheat or gluten-free options if preferred.
- Use low-sodium marinara sauce to control salt intake.
Steer Clear of These
- Pre-shredded cheeses that contain anti-caking agents—they can affect melting quality.
- Overcooking the noodles; they should be al dente to avoid mushy layers.
- Using sauces with added sugars or artificial flavors to keep the dish wholesome.
- Skipping the resting time after baking, which helps the lasagna set for cleaner slices.
How to Store & Reheat
Store any leftover Creamy Turkey and Spinach Lasagna in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions wrapped tightly in plastic wrap and foil for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) for 20-25 minutes or until warmed through. Alternatively, microwave individual servings covered loosely with a microwave-safe lid for 2-3 minutes, stirring halfway.
FAQ
Can I make this lasagna ahead of time?
Absolutely! You can assemble the lasagna up to 24 hours in advance. Keep it covered in the refrigerator and bake it just before serving, adding a few extra minutes to the baking time if baking from cold.
Is it necessary to boil the noodles before assembling?
This recipe calls for boiling the noodles to achieve the perfect texture. However, if you prefer, you can use no-boil lasagna noodles — just ensure your sauce is slightly more liquid to help soften them during baking.
Can I substitute the spinach with other greens?
Yes, kale or Swiss chard can be great alternatives. Just make sure to chop them finely and sauté until tender before adding to the turkey mixture.
What’s a good side dish to serve with this lasagna?
A crisp green salad with a light vinaigrette balances the richness of the lasagna beautifully. Garlic bread or roasted vegetables also make fantastic accompaniments.
The Last Word
This Creamy Turkey and Spinach Lasagna strikes the perfect balance between indulgence and nourishment. The melding of tender turkey, fresh spinach, and luscious cheeses layered between tender pasta sheets creates a meal that’s both comforting and vibrant. Whether you’re feeding a family or meal prepping for the week, it’s a recipe that delivers big on flavor without a ton of fuss. Give it a try, and you might just find your new favorite lasagna variation. Enjoy every creamy, cheesy bite!
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Creamy Turkey and Spinach Lasagna
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to prevent sticking. Lay the noodles flat on a clean surface or parchment paper while you prepare the filling.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon. Season with garlic powder, onion powder, salt, pepper, and dried Italian herbs. Cook until the turkey is browned and no longer pink, about 6-8 minutes. Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Remove from heat.
- In a mixing bowl, combine the ricotta cheese with half of the grated Parmesan. Add a pinch of salt and pepper, stirring until smooth and creamy. This mixture will add a luscious texture to your layers.
- Preheat your oven to 375°F (190°C). In your baking dish, spread a thin layer of marinara sauce to prevent sticking. Place three lasagna noodles side by side over the sauce. Spoon and spread half of the ricotta mixture over the noodles, followed by half of the turkey and spinach mixture. Sprinkle with one-third of the shredded mozzarella. Repeat the layering process: noodles, ricotta, turkey and spinach, mozzarella. Finish with a final layer of noodles, marinara sauce, remaining mozzarella, and the rest of the Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- Use part-skim ricotta and mozzarella cheeses to reduce fat content.
- Increase the spinach quantity for extra fiber and nutrients without adding calories.
- Swap regular lasagna noodles for whole wheat or gluten-free options if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Let the lasagna rest after baking for cleaner slices and better texture.
