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Turkey and Spinach Lasagna with Ricotta

Turkey spinach lasagna with ricotta layers a savory turkey marinara sauce with creamy spinach-ricotta filling and mozzarella. Baked until bubbling around the edges and golden on top, it rests before slicing for neat, hearty portions.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
resting 15 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Turkey sauce
  • 1 tbsp olive oil
  • 1 yellow onion medium, finely chopped
  • 1 lb ground turkey 93% lean
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 can (15 oz) crushed tomatoes
  • 1 jar (24 oz) marinara sauce
Ricotta filling
  • 1 container (15 oz) whole-milk ricotta
  • 1 egg large
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed dry
  • 0.75 cup Parmesan cheese grated
Assembly
  • 12 lasagna noodles
  • 12 oz low-moisture mozzarella cheese shredded (about 3 cups)

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Make the turkey sauce
  1. Heat the oven to 375°F.
  2. Heat the olive oil in a 12-inch skillet over medium heat.
  3. Cook the onion for 4 to 5 minutes, stirring, until softened.
  4. Add the ground turkey, garlic, oregano, salt, and pepper; cook for 8 to 10 minutes, breaking up the meat, until the turkey reaches 165°F.
  5. Stir in the crushed tomatoes and marinara sauce and simmer for 10 minutes.
Mix the ricotta filling
  1. In a medium bowl, stir together the ricotta, egg, spinach, and Parmesan until evenly combined.
Cook the noodles
  1. Cook the lasagna noodles according to the package directions until al dente, then drain.
Assemble and bake
  1. Spread 1 cup of sauce in a 9x13-inch baking dish.
  2. Layer 4 noodles, half the ricotta filling, 1 cup of sauce, and 1 cup of mozzarella; repeat with 4 noodles, the remaining ricotta filling, 1 cup of sauce, and 1 cup of mozzarella.
  3. Top with the remaining 4 noodles, sauce, and mozzarella.
  4. Cover loosely with foil and bake for 30 minutes.
  5. Uncover and bake for 15 to 20 minutes, until bubbling around the edges and golden on top.
  6. Let the lasagna rest for 15 minutes before slicing and serving.

Notes

For clean slices, let the lasagna rest for the full 15 minutes before cutting. Refrigerate leftovers for 3 to 4 days; freeze portions for up to 3 months. Gluten-free lasagna noodles can be used as a dietary swap.