Turkey Lasagna with Spinach and Mushrooms — Comforting Baked Pasta

This easy turkey lasagna is simple to prepare and full of flavor. By making a few healthier swaps—lean ground turkey, whole wheat oven-ready noodles, fat-free ricotta and reduced-fat mozzarella—you get a satisfying lasagna that’s lighter than the classic version without sacrificing taste.

Using prepared marinara sauce from a jar speeds up the process, and adding spinach and mushrooms increases fiber and nutrients. I used no-boil whole wheat lasagna noodles, which held up well and tasted just like traditional noodles. This low-calorie turkey lasagna makes a family-friendly dinner that’s both delicious and more nutritious.

Turkey Lasagna with Spinach and Mushrooms

CaloriesCalories: 258 kcal

CarbohydratesCarbohydrates: 29 g

FatFat: 5.4 g

ProteinProtein: 20.9 g

5 from 1 vote

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Prep TimePrep Time 20 mins

Cook TimeCook Time 50 mins

Total TimeTotal Time 1 hr 10 mins

Ingredients

Servings: Servings: 12 servings

• 11 oz Whole wheat lasagna noodles (no-boil, oven-ready)
• 1 lb Ground turkey breast
• 1 ¾ cups Fat-free ricotta cheese
• 1 5-8 oz Bag fresh spinach leaves
• 1 10 oz Package baby portabello mushrooms (sliced)
• 1 cup Low-fat shredded mozzarella cheese
• 2 28 oz Jars prepared marinara sauce (about 6 cups)
• 5 cloves Garlic (minced)
• ¼ cup Fresh basil (finely chopped)
• 1 tsp Dried oregano
• 1 tsp Sea salt
• ½ tsp Pepper

Instructions

• Preheat oven to 400°F (200°C).
• Spray a large non-stick skillet generously with cooking spray and heat over medium.
• Sauté 3 cloves of minced garlic until softened, about 3–4 minutes.
• Add ground turkey, dried oregano, and half of the salt and pepper. Cook until the turkey is no longer pink, about 10–12 minutes.
• Stir in sliced mushrooms and cook until they begin to soften, about 3–5 minutes. Add the spinach and cook until it just wilts, about 2–4 minutes.
• Pour in both jars of marinara sauce, reduce heat to low and simmer for about 10 minutes to heat through and blend flavors.
• Meanwhile, in a bowl combine ricotta, the remaining minced garlic, chopped basil, and the rest of the salt and pepper.
• In an 11 x 15-inch lasagna dish, begin layering: spread a layer of sauce, place noodles (about 6 per layer), then spread some of the ricotta mixture.
• Repeat layers until sauce, noodles and ricotta are used up.
• Top the assembled lasagna with shredded mozzarella and cover with aluminum foil.
• Bake until the cheese is bubbly, about 30–40 minutes.
• Remove the foil and return to the oven until the mozzarella begins to brown, about 5 minutes.
• Let the lasagna rest for 10 minutes before slicing and serving.

Notes

This recipe yields 12 servings; a single serving is 1/12 of the pan.

Nutrition

Calories: 258 kcal (13%)Carbohydrates: 29 g (10%)Protein: 20.9 g (42%)Fat: 5.4 g (8%)Saturated Fat: 1.4 g (9%)Cholesterol: 36 mg (12%)Sodium: 505 mg (22%)Potassium: 470 mg (13%)Fiber: 5 g (21%)Sugar: 7.2 g (8%)Calcium: 100 mg (10%)Iron: 3.4 mg (19%)

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