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Turkey and Spinach Lasagna

Cook Time
1 hour
Total Fat
Saturated Fat
Dietary Fiber


  • 28 oz tomato puree
  • 28 oz diced tomatoes
  • 1/2 onion
  • 1 tsp extra virgin olive oil
  • 6 cloves garlic
  • 2 tbsp tomato paste
  • 1 tsp red pepper flakes
  • 1 1/4 lbs lean ground turkey
  • 1 cup low-sodium chicken broth
  • 1 bay leaf
  • 1 cup basil
  • 3/4 cup pine nuts
  • 15 oz fat-free ricotta cheese
  • 1 lb reduced-fat mozzarella cheese
  • 1 oz Parmesan cheese
  • 1 egg white
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 12 no-boil lasagna noodles
  • 1 package spinach leaves (10 oz)


  1. In a large skillet, saute 10 ounces of spinach leaves over medium-high heat. Season with salt and pepper to taste.
  2. Lay spinach on a plate and place in the refrigerator to cool.
  3. In a large bowl, combine 15 ounces of fat-free ricotta cheese, 10 ounces of shredded mozzarella, 1 ounce of Parmesan cheese, 1 cup of sliced basil, 1 egg white,  1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the spinach (after moisture has been squeezed out).  Set aside. 
  4. In a large pasta pot, heat to medium and add 1/2 an onion (diced), 1 teaspoon of extra virgin olive oil,  and 1 1/4 pounds of lean ground turkey. 
  5. Cook turkey through. 
  6. Add 6 cloves of garlic (diced), 1 teaspoon of red pepper flakes, and 2 tablespoons of tomato paste.
  7. Add 28 ounces of tomato puree, 28 ounces of diced tomatoes, 1 cup of low-sodium chicken broth, and 1 bay leaf. 
  8. Bring sauce to a simmer, and then reduce heat to low and stir occasionally.
  9. When sauce has thickened for about an hour, remove bay leaf and stir in 1 cup of basil. Add salt and pepper if needed.
  10. Preheat oven to 400 degrees.
  11. Spray a 13 x 9-inch baking dish with cooking spray. 
  12. Spread a generous layer of the sauce on the bottom of the pan.  
  13. Place 3 lasagna noodles on top of the sauce, spaced evenly. 
  14. Split the filling into thirds and spread one third on top of the noodles and sauce. 
  15. Repeat layers until ending with 3 more noodles and a layer of sauce. 
  16. Cover pan with foil. 
  17. Put lasagna in the oven for 35-40 minutes, then remove foil from pan. 
  18. Sprinkle with remaining shredded mozzarella. 
  19. Place back in oven and bake until the cheese melts and browns around the edges. 

Tags: Dinner, Cooking, Recipes, Food

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