Menu Enter a recipe name, ingredient, keyword...

Three Cheese Turkey Lasagna


Cuisine Lite Magazine

Google Ads
Rate this recipe 5/5 (1 Votes)


  • 9 dry whole-wheat lasagna sheets
  • 1 lb frozen spinach
  • 3/4 lb ground turkey
  • 1 t oil
  • 1/2 c each of chopped onion, carrot, celery
  • 8 oz button mushrooms
  • 2 cloves garlic
  • 1 can low sodium diced tomatoes, drained (14.5 oz)
  • 1 T Italian herbs
  • 1/2 t red pepper flakes
  • 1/4 t black pepper
  • 1 can low-sodium tomato sauce (8 oz) divided
  • 1 1/2 c 2% cottage cheese
  • 1 1/2 c mozzarella, divided (8 oz)
  • 1 egg
  • 1/4 c shredded Parmesan


Servings 6


Step 1

Preheat oven 375
Bring large pot of water to a boil, added lasagna and cook until soft (about 8 min). Once cooked, blanch the spinach in same water for 1 min.
Drain spinach and let cool, remove excess water.
Brown turkey.
Mince onion, carrot, celery, mushrooms, and garlic for the bolognese in a food processor, add to browned turkey in skillet. Cook until vegetable soften, about 5 mins.
Stir in drained diced tomatoes, dried herbs, pepper flakes and pepper; simmer 3 mins.
Spread 2 T tomato sauce in bottom of 8 in, 2 quart square baking dish. Add remaining sauce to bolognese in skillet, stir until combined. Remove bolognese from heat.
Pulse cottage cheese, 1 cup mozzarella, and the egg in food processor until smooth.
Layer 4 lasagna sheets over tomato sauce, overlapping sheets and cutting off ends to fit. Reserve cut pieces for top layer. Spread 1/3 bolognese over lasagna sheets, top with half of the cheese sauce, followed by half of the spinach.
Repeat layers with 4 more lasagna sheets, layer in opposite direction. Top with another 1/3 bolognese, remaining cheese sauce and spinach.
Top with remaining lasagna sheets, remaining bolognese, remaining 1/2 c of mozzarella and Parmesan.
Bake 25 mins until browned.
Remove from oven and let rest 15 minutes before cutting.

You'll also love

Review this recipe

turkey burger Citrus Garlic Turkey Breast