The Cheesy Turkey and Spinach Lasagna You Need to Bookmark This Fall
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Tomato sauce, mozzarella, pasta. There’s a lot working on the side of kid-friendly options here. For this recipe, spinach gets combined with ricotta cheese for a delicious take on this classic dish. Serve this as a main dish along with a crisp green salad.
Tips for success:
- Whether you are using fresh or frozen spinach, be sure to squeeze out all the water before mixing it with the ricotta. It will improve the texture and prevent your finished dish from becoming soggy.
- If you’re buying noodles, go with a no boil variety to speed up the prep process.
Easy Turkey-Spinach Lasagna
Prep time 35 minutes
Cook time 1 hour
Serves6 to 8
- 4 ounces
low-moisture mozzarella cheese, shredded (about 1 cup)
medium yellow onion
- 2 cloves
garlic, or 1/2 teaspoon garlic powder
fresh basil leaves
- 1/2 sprig
- 1 sprig
- 1 sprig
- 1 tablespoon
olive oil, plus more for the baking dish
- 1 pound
- 1 1/2 teaspoons
kosher salt, divided
- 1/8 teaspoon
freshly ground black pepper
- 10 to 12 ounces
frozen chopped spinach, or 12 ounces baby spinach
- 1 (15 to 16-ounce) container
skim-milk ricotta cheese
- 1 1/2 (about 24-ounce) jars
marinara sauce (4 1/2 cups)
- 12 ounces
no-boil lasagna noodles
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish with olive oil.
Grate 4 ounces mozzarella cheese on the large holes of a box grater. Dice 1 medium yellow onion. If using fresh garlic, finely chop 2 cloves. Thinly slice 3 fresh basil leaves. Finely chop until you have 1 teaspoon fresh rosemary leaves, 1/2 teaspoon fresh oregano leaves, and 1/2 teaspoon fresh thyme leaves.
Heat 1 tablespoon olive oil in a large frying pan over medium heat until shimmering. Add the onion and sauté until golden brown, 5 to 8 minutes. Add 1 pound ground turkey, the herbs, 1 teaspoon of the kosher salt, and 1/8 teaspoon black pepper. Cook, breaking up the turkey into smaller pieces with a wooden spoon, until the meat is browned, about 4 minutes.
If using frozen spinach, bring 1/2 cup water to a boil over medium heat in a small pot. Add 10 to 12 ounces frozen spinach, cover, and cook, stirring occasionally, until defrosted, 5 to 8 minutes. If using fresh spinach, heat 1 tablespoon olive oil in a large frying pan over medium heat. Add 12 ounces baby spinach a few handfuls at a time and cook until wilted, about 4 minutes.
Transfer the spinach to a colander. Press the excess water out of the spinach with a wooden spoon or your hands. Transfer to a cutting board and finely chop.
Place the spinach in a medium bowl. Add the garlic (or 1/2 teaspoon garlic powder), 1 container ricotta cheese, and the remaining 1/2 teaspoon kosher salt, and stir to combine.
Assemble the lasagna, you will need 4 1/2 cups marinara sauce. Spread about 1/2 cup of the marinara sauce on the bottom of the baking dish. Arrange 4 of the lasagna noodles over the sauce in an even layer to cover the bottom, overlapping if needed. Transfer the ground turkey mixture onto the noodles and spread into an even layer. Dollop and spread 1 1/2 cups of the marinara sauce over the turkey.
Repeat layering 4 more noodles, the spinach-ricotta mixture, and the remaining 4 noodles. Spread the remaining 2 cups marinara sauce over the noodles. Sprinkle evenly with the mozzarella.
Cover the baking dish with aluminum foil, being careful not to let the foil touch the cheese. Bake until the sauce is bubbling, 30 to 35 minutes. Uncover and bake until the cheese on top is melted and starting to brown around the edges, about 10 minutes more.
Using dried herbs: Substitute 1 teaspoon dried herbes de Provence for the fresh basil, oregano, rosemary, and thyme.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.