Turkey and Spinach Lasagna (30 Minutes)

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This yummy dish features layers of tender turkey, vibrant spinach, and a creamy white sauce, all nestled between lasagna noodles. The velvety white sauce adds a luxurious touch to the classic lasagna, elevating it to a whole new level of comfort food. With its creamy texture and rich flavors, this lasagna is perfect for a cozy family dinner or for impressing guests with minimal effort. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 9 lasagna noodles
  • 1 pound ground turkey
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish if desired

Instructions

  1. Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions, then drain and set aside.
  2. In a large skillet, cook the ground turkey over medium heat until browned. Add the chopped onion and minced garlic, and cook until the onion becomes translucent.
  3. Add the chopped spinach to the skillet with the cooked turkey mixture and cook for an additional 2-3 minutes, until the spinach wilts.
  4. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it turns golden brown.
  5. Gradually whisk in the milk, ensuring there are no lumps. Add the dried basil, dried oregano, salt, and pepper. Continue cooking and stirring until the sauce thickens and coats the back of a spoon.
  6. To assemble the lasagna, spread a thin layer of the white sauce on the bottom of a greased 9×13-inch baking dish. Place 3 lasagna noodles on top, followed by a layer of the turkey and spinach mixture. Sprinkle with shredded mozzarella cheese and grated Parmesan cheese. Repeat the layers, ending with a layer of white sauce and a generous sprinkling of cheese on top.
  7. Cover the baking dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
  8. Once baked, remove the lasagna from the oven and let it rest for a few minutes before serving.
  9. Garnish with fresh basil if desired

Notes

You can enhance the flavor by adding a pinch of nutmeg or a dash of red pepper flakes to the white sauce. If you prefer a creamier texture, you can substitute some of the milk with heavy cream or half-and-half. Feel free to customize the dish by adding additional vegetables like mushrooms or bell peppers to the turkey and spinach mixture. Serve the lasagna with a side of garlic bread and a fresh green salad for a complete meal and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 454
  • Sugar: 6g
  • Sodium: 567mg
  • Fat: 21g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 94mg

Pair this with...

Broccoli Raab with Pine Nuts

Start by washing and roughly chopping a bunch of broccoli raab. Set that aside. Now, in a large skillet, warm up a few tablespoons of olive oil over medium heat. Slide in a couple of minced garlic cloves, and let them sizzle until they're just turning golden—this infuses the oil with a garlicky touch. Toss in your chopped raab, season with some salt and maybe a pinch of red pepper flakes if you're feeling adventurous. Sauté until the greens are wilted and the stems are tender, usually around 5-8 minutes. Now for the best part: toss in a handful of pine nuts and stir until they're lightly toasted. Finish with a squeeze of fresh lemon juice for a zesty zing.

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

Garlic Breadsticks

To whip up a batch of garlic breadsticks, start with a basic dough mixture of flour, water, yeast, sugar, and a pinch of salt. Knead until smooth and let it rise until doubled. Once risen, divide the dough into even portions and roll each into the classic breadstick shape. Place them on a baking sheet with a little space in between. While they take a short rest, melt some butter and mix in minced garlic, a touch of salt, and perhaps some chopped parsley for a fresh twist. Brush this delightful garlic butter mixture over the top of each breadstick. Pop them into a preheated oven and bake until they're golden brown and emit that irresistible garlic aroma. Once out of the oven, give them another quick brush with the remaining garlic butter for good measure.

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