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Turkey and vegetable lasagne recipe

Turkey and vegetable lasagne recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta bakes
  • Lasagne

A delicously different lasagne. Lasagne sheets are layered with turkey ragu, ricotta, butternut squash, spinach and courgettes, then baked to perfection.

50 people made this

IngredientsServes: 8

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 570g minced turkey
  • 2 (400g) tins chopped tomatoes
  • 515g tomato puree
  • 350ml water
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon fennel seeds
  • 1 teaspoon Italian herb seasoning
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 500g peeled and cubed butternut squash
  • 285g fresh spinach
  • 425g ricotta cheese
  • 1 egg
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon ground black pepper
  • 175g grated mozzarella cheese, divided
  • 9 lasagne sheets
  • 2 courgettes, sliced lengthways

MethodPrep:30min ›Cook:2hr ›Extra time:15min resting › Ready in:2hr45min

  1. Heat the vegetable oil in a large frying pan over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. Break the turkey into small pieces into the frying pan; cook and stir until completely browned, 7 to 10 minutes. Stir the chopped tomatoes, tomato puree, water, basil, fennel seeds, Italian herb seasoning, 1/4 teaspoon black pepper and 4 tablespoons parsley into the turkey mixture. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.
  2. While the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with cling film and cook in microwave on High until tender, about 5 minutes. Set aside.
  3. Cook and stir the spinach in a large frying pan over medium heat until wilted, about 5 minutes. Set aside.
  4. Stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper and about 2/3 of the mozzarella cheese together in a bowl. Set aside.
  5. Preheat an oven to 190 C / Gas 5.
  6. Pour 350g of the sauce into the bottom of a 23x33cm or similar sized baking dish. Arrange 3 of the lasagne sheets in a layer over the sauce. Spread 1/2 of the ricotta cheese mixture over the lasagne sheets. Sprinkle about half of the butternut squash over the ricotta cheese mixture. Layer about half the wilted spinach over the butternut squash. Lay about half the courgette slices over the spinach in a layer. Repeat the layering. Top with the 3 remaining lasagne sheets. Spread any remaining ricotta cheese mixture over the top of the lasagne. Finish by topping with any remaining sauce mixture. Cover with foil.
  7. Bake in the preheated oven for 30 minutes. Remove the foil and sprinkle the remaining mozzarella over the top of the lasagne. Return to oven and bake uncovered until the top is golden brown, about 30 minutes more. Remove and allow the lasagne to rest 15 minutes before cutting to serve.

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Reviews & ratingsAverage global rating:(59)

Reviews in English (45)

Sorry but on every level this was not a good lasagne. Perhaps. one of those healthy choices but I shall stick to my non healthy option which has lashings of thick cheese sauce, a rich meat layer and much layering of lasagne sheets. Not a recipe I would repeat.-22 Nov 2017

by Adrienne

I have never made lasagna before, so I was worried about how this would turn out. To my amazement, it not only turned out delicious, but it actually looked good, too! I followed the recipe exactly. I don't have lasagna experience, so I'm sure other reviewers will have different ways of making this, but I can't think of any changes that should be made. Also, I recommend taking the time to make your own sauce, rather than using a jar. The sauce was wonderful and really made the dish.-28 May 2010

by BRG

Made this for Thanksgiving and it was great, though needed a little more seasoning than the recipe called for, especially salt and pepper.-25 Nov 2010


Easy Turkey Lasagna

Tortillas are a versatile ingredient for quick meals, and not just Mexican dishes. In this recipe, tortillas are spread with cream cheese and layered with sauce, ground turkey and Italian cheeses. Because the turkey is cooked ahead, the dish needs only a 15-minute turn in the oven to melt the cheeses and blend the flavors. Serve wedges of this lasagna with a mixed green salad or steamed vegetables.

This recipe is by Linda Giuca and Chris Prosperi, and was originally published in the Hartford Courant.


Recipe Summary

  • 1 onion, chopped
  • 2 stalks celery, chopped
  • ½ teaspoon minced garlic
  • 1 tablespoon vegetable oil
  • 2 cups cooked and chopped turkey
  • 1 cup cooked chopped broccoli
  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • salt to taste
  • ground black pepper to taste
  • 1 ½ cups milk
  • 1 (16 ounce) package instant lasagna noodles
  • 1 cup shredded mozzarella cheese

In a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. Add chopped turkey and broccoli. Set aside.

To make white sauce: In a small saucepan over low heat melt butter or margarine. Remove from heat and add flour, salt, and pepper and blend well. Return to low heat, whisk in milk and cook until thick.

To assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. Next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. Repeat layering process with turkey mixture and sauce. Top with the remaining 1/2 cup of mozzarella cheese.

Bake in a preheated 350 degree (175 degree C) oven for 45-60 minutes until bubbly and heated through. Let stand 10 to 15 minutes before serving.


Directions:

Step 1 &ndash Gather Ingredients

  • Place all ingredients on a counter or table where you will have room to work with your child(ren). We used my daughter&rsquos toddler table so she would have an easy time working.

Step 2 &ndash Grade Mozzarella Cheese

Step 3 &ndash Prepare Ricotta Mixture

  • Have your child help grate the carrot and zucchini if you are including it.
  • Next help your child measure and spoon all ingredients into the bowl. This is great preparation for later math and science learning.
  • Have your child mix it up. Give it a quick stir yourself. Set aside.

Step 4 &ndash Layer Lasagna

  • Cover the bottom of the pan with a thin layer of sauce.
  • Add layer of no boil noodles. (Place them about 1/2 inch apart, they expand when they cook.)
  • Place a spoonful of ricotta mixture on top of each noodle. Spread it evenly with hands or spoons. (Using clean hands adds a fun sensory experience into the mix.)
  • Add a layer of sauce on top of the ricotta.
  • Sprinkle with mozzarella cheese
  • Place another layer of no boil noodles and repeat layers in same order 3 &ndash 4 times. (Noodles, ricotta, sauce, cheese &ndash repeat)
  • Finish by spooning the remaining sauce around the edges of the lasagna and sprinkling one last layer of cheese on top.

Step 5 &ndash Allow to Lasagna to Rest & Pre-heat Oven

  • Cover and allow the lasagna to rest for about 20 &ndash 30 minutes before cooking. This gives the no boil noodles time to get moist enough to cook properly. You also have the option of preparing it in the morning and throwing it in the fridge for later.
  • Pre-heat oven to 375 degrees F

Step 6 &ndash Cook Lasagna

  • Place in oven heated to 375 degrees F for 30 minutes.
  • Remove cover and cook for another 10 &ndash 15 minutes.
  • The sides will be bubbling and it will start to look golden brown.

Step 7 &ndash Eat and Enjoy!

This is a delicious lasagna that you can customize to make your own. Putting it together with your kids is fun, educational, and a lot easier than trying to cook with them pulling at your pant legs. It may take a little longer, but it&rsquos worth it.


Recipe Summary

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 1 (20 ounce) package ground turkey
  • 1 (28 ounce) can crushed tomatoes
  • 3 (6 ounce) cans tomato paste
  • 1 ½ cups water
  • 1 ½ teaspoons dried basil
  • 1 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon ground black pepper
  • ¼ cup chopped fresh parsley
  • 3 ½ cups peeled and cubed butternut squash
  • 1 (10 ounce) package fresh spinach
  • 1 (15 ounce) container fat-free ricotta cheese
  • 1 egg
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon ground black pepper
  • 1 (6 ounce) package shredded part-skim mozzarella cheese, divided
  • 9 no-boil lasagna noodles
  • 2 zucchini, sliced lengthwise

Heat the vegetable oil in a large skillet over medium heat cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. Break the turkey into small pieces into the skillet cook and stir until completely browned, 7 to 10 minutes. Stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.

While the sauce simmers, place the butternut squash in a large, microwave-safe bowl cover with plastic wrap and cook in microwave on High until tender, about 5 minutes. Set aside.

Cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. Set aside.

Stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. Set aside.

Preheat an oven to 375 degrees F (190 degrees C).

Pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. Arrange 3 of the lasagna noodles in a layer over the sauce. Spread 1 cup of the ricotta cheese mixture over the noodles. Sprinkle about half of the butternut squash over the ricotta cheese mixture. Layer about half the wilted spinach over the butternut squash. Lay about half the zucchini slices over the spinach in a layer. Repeat the layering. Top with the 3 remaining lasagna noodles. Spread any remaining ricotta cheese mixture over the top of the lasagna. Finish by topping with any remaining sauce mixture. Cover with aluminum foil.

Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. Return to oven and bake uncovered until the top is golden brown, about 30 minutes more. Remove and allow the lasagna to rest 15 minutes before cutting to serve.


Veggie-Loaded Turkey Lasagna

This veggie-loaded turkey lasagna is delicious, lighter on the cheese, and loaded with all kinds of vegetables. Loaded with that cozy, comforting flavors that you expect from a traditional lasagna, this healthy casserole recipe is the perfect healthy dinner to feed your family!

Jump to Recipe

This recipe has been requested time and time and time again by you all.

A veggie-loaded, healthier lasagna recipe that you can curl up with at the end of the day. And I totally get why, because cheesy traditional lasagna is like a hug in casserole form, a staple of so many American households and filled so many dinnertime childhoods memories.

So here it is! You beat me down and now the recipe is your’s. A lasagna recipe loaded with veggies, protein and lightened up on the cheese (while still having enough to make it seriously delicious). It is so easily adaptable to fit your personal lifestyle and dietary needs (be sure to check out the suggested adaptations sections) …and I can’t even take credit for it.

Yep, while I love a lasagna recipe as much as the next and I literally make my living off of creating veggie-loaded recipes for your families, this recipe is not my brainchild. But rather came from the kitchen of the amazing Heather Staller, a recipe developer, busy mama, my veggie-loading soul sister and the lady behind Happy Kids Kitchen.

This is not Heather’s first rodeo on The Natural Nurturer. She has shared several other amazing veggie-loaded recipes that will dazzle your family, such as….

And now we can add this Veggie-Loaded Turkey Lasagna recipe to the Heather Hall of Delicious Fame.

Time saving hacks

Let’s be honest here, lasagnas are not a quick thing to cook up. But frankly, no casserole recipes are. This recipe takes about 50 minutes from start to finish to make (depending on how long prep takes you), so if you don’t have that kind of time for a weeknight dinner, here are some time saving hacks to make this lasagna come together a bit faster.


How to Freeze Lasagna: Two different ways

Another thing I absolutely love about this meal is that the lasagna is freezer friendly! There are two methods to freezing lasagna:

  1. Bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it so the lasagna does not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
  2. Freeze before baking: To freeze before baking, simply assemble the lasagna as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.

Personally I like to cook mine first, then freeze in individual portions, so I can take it out for meals or for lunch as needed. I just reheat my serving in the microwave. YUM.

I hope you love this recipe as much as we do. It’s great for parties and football season too. If you make it, be sure to tag #ambitiouskitchen on Instagram and/or leave a comment and rate the recipe below!

This recipe is part of my best of series, where I test and improve recipes to make them the ‘best ever’. Let me know which recipe you’d like me to make next!


Perfect vegetable lasagna

Here is a theory: There are two types of picky people, those that are totally fine just never experiencing a life with, I don’t know, tomatoes or bananas or pickles or raisins (yes, I’ve read your comments — all of them) and then there is the kind that finds their epicurean limitations to constrict like an uncomfortable jacket they’d love to shed if they could figure out how. I, a lifelong Picky Person, am the latter. Over the years creating and sharing recipes for this site, I’ve embraced so many things I once thought I didn’t like [insert basically half the ingredients in anything here, ever], but it turned out I just didn’t like the way they were usually made.


And now the time has come for me to get over my lasagna issues. What are you saying? you might ask. There are two lasagna recipes in the archives. You love them both! And it’s true. What I have struggled with is what I’d call The Usual Vegetable Lasagna. I want something as bubbling, bronzed, and brick-like as a classic lasagna should be, but I needed to fix a few things along the way.

– Most vegetable lasagna recipes are meat lasagnas with a footnote that you can just leave the meat out. But I wanted one that celebrated the presence of vegetables, a lot of them. And I wanted us to be able to choose our own vegetable adventure based on what we could get and what we like. Here, I use 4 diced cups of mushrooms, onions, and fennel, plus spinach. In the summer it might be zucchini and eggplant. You pick what you like with sauce, cheese, and pasta.

– I know it’s just me, but I find no-boil lasagna noodles too thin and unacceptably bereft of ruffly edges. But I also hate boiling lasagna noodles, which. as we all know, stick to everything and also themselves and you spend a good 15 minutes peeling and tearing them to get them spread in a pan and wondering why you didn’t just make baked ziti, which would never do you like this. I don’t know why it took me so long to just use the lasagna noodles I like and soak them in hot tap water for 10 minutes and letting the rest happen in the oven, but I finally did and will never make lasagna from dried noodles another way again.

– I’ve never liked the texture of baked ricotta. Fresh ricotta is pure bliss, of course, but it gets so grainy and dry when baked with sauce and noodles, I was happy to use a smooth, rich bechamel instead. (Both previous lasagnas are bechamel lasagnas.) But here I experimented with adding some heavy cream to ricotta to keep it from baking up dry and really liked the effect. You may not need or want it here, but if the above mimics your feelings about lasagna, you’re in for a treat.

– My last quibble with many lasagna recipes is the height. Quite often, hearty lasagna recipes call for less than a pound of noodles, building 4, instead of 5, layers, which settle into a nice but kind of squat lasagna. I’d prefer a full five tiers — a beautiful thing to behold, especially when the top layer is crackly with bronzed melted cheese over a thin slick of garlicky tomato sauce. Well, I learned why. The former fits nicely in a standard 9吉-inch baking dish with 2.5-inch sides. The latter appears to and then your oven floor tells you a different story. So, this is where the story was supposed to end: me muttering under my breath about the burning smell, chalking the lasagna up to a failure. But, I mean, it’s not like it was going into the trash. I waited about 45 minutes to cut into it, which is a great thing to do if you don’t like burning your mouth of food it also gives the lasagna time to set up. Instead of finding a sloshy mess inside, I found nirvana: no extra liquid, no sog, just a perfectly set up, sky-high lasagna masterpiece. We need this. We want this. We should not compromise. Bake it over a tray to catch drips and you won’t have to, either.

Previously

Perfect Vegetable Lasagna

  • Servings: 8 to 12
  • Time: 2 hours
  • Source: Smitten Kitchen
Vegetables and sauce
Assembly

Make the sauce: In the same pan, heat remaining 2 tablespoons olive oil. Add garlic, a couple pinches of red pepper flakes and up to a full teaspoon if you want it spicy, and oregano and cook together for 30 seconds to 1 minute, until the garlic is just barely golden. Add tomato paste (save the can) and cook for 3 to 4 minutes, don’t worry if it seems to be drying out. Add two tomato paste cans of water (a total of 1 1/4 cups) and stir up any stuck bits, cooking until smooth. Add canned tomatoes, 1 teaspoon salt and basil, if you’re using it. Simmer mixture together for 4 to 5 minutes adjust seasonings to taste. You’ll have 4 cups of sauce.

Assemble lasagna: Heat oven to 400 degrees F. Place lasagna noodles in a large bowl or baking dish and cover with the hottest tap water you can get. Soak for 10 minutes. Mix mozzarella and parmesan. Mix ricotta with heavy cream, if you want to keep it as creamy as possible (skip cream if this doesn’t bother you) and season the ricotta with some salt and black pepper.

Coat a 9吉 baking dish at least 2.5 inches deep and ideally 3 inches deep lightly with oil or nonstick spray. Pour 1/3 sauce and spread it evenly. Shake water off noodles and arrange your first layer of noodles, slightly overlapping their edges.

Dollop 1/4 of the ricotta (about 1/2 cup) over noodles and spread it in an even layer with a spoon or spatula. Add 1/4 of vegetable mixture, then about 1/5 of mozzarella-parmesan mixture (just eyeball it). Pour a scant cup (more than 3/4 cup, less than 1 cup) of sauce evenly over cheese. Place next layer of noodles on top. Repeat this process (1/4 of ricotta, 1/4 of the vegetables, 1/5 of the mozzarella-parmesan, scant 1 cup of sauce) three times, using up all but the mozzarella-parmesan mixture and about 1/3 cup of the sauce.

Place final layer of noodles on top, spread the remaining sauce thinly over it and scatter the top with the remaining mozzarella-parmesan mixture.

Bake lasagna: Cover a large tray with foil (for easy cleanup) and place baking dish on top of it. Lightly coat a piece of foil with nonstick spray and tightly cover baking dish with foil, oil side down. Bake with the foil on for 30 minutes, or the pasta is tender — a knife should easily go through. Remove foil (carefully, so carefully) and bake for another 20 minutes, until lasagna is golden on top and bubbling like crazy. Keep it in the oven another 5 minutes for a darker color.

Wait, then serve: The best lasagna has time to settle before you eat it. When it comes out of the oven, it might seem like it’s a sloshy mess, but 45 minutes later (mine is always still very hot, but you might need less time in a cold kitchen) it will be glorious — the excess water absorbed into the noodles and filling, and ready for a relatively clean slice.

Do ahead: Leftovers should stay in the pan. I like to reheat lasagna with the foil off because I like it when the top gets very dark.



Ground turkey taco lasagna seasoned to perfection, and made easily!

I am currently having a lasagna moment! I love all things lasagna right about now. If you remember correctly, I just made the seafood lasagna a few weeks ago. AND I’m sure no one could forget about my Philly Cheesesteak lasagna right? Well guess what? I’m back with another winner, and this time it’s a ground turkey recipe ( everyone jump up for joy!)! That’s right y’all, I made the most delicious ground turkey taco lasagna recently, and my family went crazy. They LOVED IT! I had gotten so many request, that I decided to share the recipe with you! So time to get comfortable, and check out how I make this amazing taco lasagna!

So first things first.. YES!! I really made this recipe with ground turkey! If you’re a die hard ground beef fan, it can be used, but seriously ground turkey is amazing in this recipe. It’s not too greasy, and I add nice amount of vegetable oil for flavor, AND to keep it from getting dry ( because we all know that ground turkey can get dry).

The ground turkey is cooked until done, and seasoned with taco seasoning. I also toss in some red onions, canned tomatoes( if you like it spicy you can add Rotel instead!) garlic, and yummy cilantro.

You already know that it’s loaded with cheese as well. I like to use a combination of Sargentos 6 Cheese Italian Blend, and Sharp Cheddar cheese for this easy ground turkey taco lasagna recipe!