This is an Easy Spinach and Turkey Lasagna with a tantalizing medley of cheese and garlic flavors.  You can cut back on preparation time by using your favorite brand of ready-made sauce and no-bake noodles.
It really makes me laugh just thinking about it…my whole family can’t have a celebration or holiday without requesting that I make lasagna. Â When my father heard I was doing a food blog, he immediately said that I needed to include my lasagna (no hidden agenda there). Â As you already may know, I don’t eat beef. Â This was devastating to my family when they thought I would no longer be making them lasagna. Â Little did they know, they had been eating lasagna with ground turkey without even realizing it.
I thought I would make a slight addition to the typical lasagna by adding in a bit of spinach to the ricotta cheese mixture. Â This is my sneaky attempt to get my daughters to eat their vegetables! Â My one year old has been feeding most of her vegetables to our dog lately. Â Sometimes, it takes a little creativity and camouflage to make it happen! Â I also thought about making an all vegetable lasagna, but that was not well received by my husband (baby steps). Â One of the greatest benefits of lasagna, is that it actually tastes better leftover. Â This is great for busy working mothers like myself who don’t have time to cook elaborate meals during the week. Â On a side note, my 3 year old stated that she didn’t like lasagna and didn’t want to eat it when given her plate. Â Once she finally decided to take a bite she stated, “I do like lasagna, I do”.
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- 1/2 Box of Lasagna Noodles cooked per package directions
- 2 8 oz. Bags Mozzarella Cheese slices
- 1/3 C. Yellow onion; finely chopped
- 1 lb. Lean Ground Turkey
- 2 24 Oz. jars of your favorite red sauce
- 1 Tsp. Black Pepper
- 1/2 Tsp. Salt
- 1 Tsp. Italian Seasoning
- 2 Tsp. garlic; minced
- 1 C. Ricotta Cheese
- 16 Oz. Cottage Cheese
- 1 10 Oz. Box frozen/chopped spinach
- 1 Egg beaten
- 1/2 C. Parmesan Cheese
- 1 Tbsp. Garlic Powder
- 1 Tsp. Basil
- 1 Tsp. White pepper
- 1/8 Tsp. Nutmeg
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Prepare lasagna noodles according to package directions, rinse with cool water and pat dry.
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Prepare sauce mixture by sauteeing the ground turkey with onion and minced garlic until browned. Season with Italian seasoning, black pepper and salt. Add 2 jars of red sauce and simmer on low as you prepare your Ricotta cheese mixture.
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Defrost spinach according to package instructions and thoroughly pat dry.
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In a small mixing bowl add Ricotta cheese, cottage cheese, spinach, egg, basil, garlic powder, Parmesan cheese, nutmeg and white pepper.
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Piece the lasagna together in 13X9 baking pan.
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Layer as follows:
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Half of red sauce mixture, 3 noodles over the top of the sauce mixture, spread half the Ricotta cheese mixture over the noodles, half of the mozzarella cheese and repeat one more time.
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Lightly sprinkle top of lasagna with Parmesan cheese.
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Bake for 30 minutes at 350 degrees until cheese begins to bubble and lightly brown on edges.
I haven’t tried this recipe, but hope to make it sometime next week. Sounds delicious! However, I can’t find anywhere on the recipe the temperature degree for baking. Did I miss it?
Hi Lucy! The lasagna gets baked at 350 degrees. Thanks for catching that..I am updating the recipe now!
Hi Holly,
Perfect! Thank you for your quick response. 🙂
Hi Lucy! I bake the lasagna at 350 degrees…thanks for catching that! I am going to update the recipe now.