Turkey Spinach Lasagna

Makes 8 Servings
This is Linda’s family’s favorite lasagna. Super easy to make using ground turkey, a jar of spinach and cheese spaghetti sauce, oven-ready pasta noodles, and fresh spinach. The green and red colors in the dish make it especially festive for the holidays.
serve with:
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  • 1 tablespoon (15ml) extra virgin olive oil
  • 1 small onion, chopped
  • 1 pound (500g) ground turkey*
  • ½ teaspoon (2.5ml) dried oregano
  • ½ teaspoon (2.5ml) dried basil
  • 2 cloves garlic, minced
  • 1 jar (650ml) spinach and cheese spaghetti sauce*
  • ½ cup (120ml) water
  • 1 tub (500g) 1% fat cottage cheese
  • 2 cups (450g) mozzarella cheese, shredded
  • 1 cup (90g) Parmesan cheese, grated
  • 1 egg, beaten
  • ½ teaspoon (2.5ml) salt
  • ¼ teaspoon (1ml) black pepper
  • 1 cup (240ml) marinara spaghetti sauce
  • 3 cups (90g) fresh spinach leaves
  • 9 oven-ready lasagna noodles
  • ⅛ cup (50g) parsley, finely chopped


Preheat the oven to 350°F/175°C. 

In a large pot over medium/high,  heat the olive oil and sauté the onions for 5-7 minutes until softened.  Add the ground turkey along with the oregano, basil and garlic and continue to cook until the meat is browned.   Pour in the spinach & cheese spaghetti sauce along with the water and simmer for 20 minutes. Set aside.

In a large bowl,  mix together the egg, cottage cheese, mozzarella cheese, Parmesan, salt and pepper. 


Spread ½ cup (120ml) of the marinara sauce in the bottom of a 9” x 13” (23cm x 33cm) baking dish. Place 3 uncooked noodles on top of sauce and top with ⅓ of turkey mixture. Lay ⅓ of the baby spinach over the top and then cover with ⅓ of the cheese mixture.  Lay in 3 more lasagne noodles and layer with ⅓ turkey mixture, ⅓ of the baby spinach and ⅓ of the cheese mixture. Top with the remaining noodles, turkey mixture, spinach and cheese mixture. Finish by spreading the remaining ½ cup (120ml) of marinara sauce over the top.  

Cover with foil and bake for 50-60 minutes until the noodles are soft and the sauce is bubbling.  Remove the foil and cover the top with the remaining 1 cup (125g) of shredded mozzarella.

Bake for another 10 minutes until the cheese is bubbling.  

Remove from the oven and garnish the top with parsley.  Let stand for 10 minutes before serving.

Chef Note: *Using a jar of Spinach & Cheese spaghetti sauce gives an added flavor boost to the dish.  Try other flavored spaghetti sauces to create your own favorite lasagne.


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