Lean Turkey and Spinach Lasagna

Prep time: 10-15 minutes

Cook time: 25 minutes

Yield: 12 servings

Serving size: 1/12 of pan


  • 1 lb lean ground turkey
  • ½ cup onion, chopped
  • 1 Tbsp minced garlic
  • 1 jar reduced-sugar pasta sauce
  • 3 Tbsp Italian seasoning
  • ¼ tsp black pepper
  • ¼ salt
  • ½ cup white mushrooms, thinly sliced
  • 6 cups fresh spinach, chopped
  • 2 cups part-skim ricotta cheese
  • 9 whole wheat lasagna noodles
  • 2 cups low moisture, part-skim, shredded mozzarella cheese


  1. Preheat oven to 375 degrees. Lightly coat a 9x13 baking dish with nonstick cooking spray and set aside.
  2. Cook lasagna noodles according to box directions until al denté. Drain noodles and rinse with cold water.
  3. Lightly coat a large, deep skillet with nonstick cooking spray and saute onions until transparent.
  4. Add garlic and turkey and cook until turkey is browned.
  5. Add pasta sauce,Italian seasoning, salt, pepper and mushrooms and simmer for 2 minutes. Remove from heat.
  6. In a bowl, combine chopped spinach and ricotta.
  7. In your baking dish, arrange ⅓ of noodles (3) in bottom of dish.
  8. Spread ⅓ layer of ricotta mixture, ⅓ turkey mixture and ⅓ of the mozzarella. Repeat 2x, ending with mozzarella.
  9. Bake for 25 minutes or until cheese becomes bubbly. Cool for 5 minutes before cutting.

Nutrition Information

Per Serving (1/12th of pan):

Calories: 312

Fat: 1.3g

Carbohydrates: 20.5g

Fiber: 3.6g

Protein: 17.25g

Sugars: 3.8g

Sodium: 430.8 mg

Vitamin A: 9%

Vitamin C: 5.9%

Calcium: 23%

Iron: 5%

WWP+: 4 points