Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Turkey Lasagna with Spinach 3.4 (170) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 25, 2020 Print Share Share Tweet Pin Email Servings: 6 This family-friendly lasagna recipe comes from White House executive chef Cristeta Comerford. Also try:Winter Green Salad with Honey-Apple Cider Vinaigrette Ingredients 1 tablespoon olive oil 1 cup chopped yellow onion 4 cloves garlic, minced 1 pound fresh ground turkey 1 (28-ounce) can plum tomatoes, crushed 1 (6-ounce) can tomato paste Coarse salt and freshly ground pepper 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon chopped fresh basil 1 (9-ounce) package no-boil lasagna noodles 15 ounces low-fat ricotta or low-fat cottage cheese ¾ cup freshly grated Parmesan cheese 1 large egg, beaten 2 pounds fresh spinach, washed, but not dried 1 pound low-fat shredded mozzarella cheese Directions Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute more. Add ground turkey and cook for about 10 minutes. Add plum tomatoes, tomato paste, and season with salt and pepper; let simmer until thickened, about 20 minutes. Stir in basil and parsley; set aside. In a medium bowl, combine ricotta, 1/2 cup Parmesan cheese, and egg; season with salt and pepper and set aside. Place damp spinach in a large skillet over medium heat; cook until wilted. Remove from heat and set aside. Ladle 1/4 of the turkey mixture into a 9-by-13-inch baking dish; spread to cover. Add a pasta sheet, 1/3 of the mozzarella, 1/3 of the ricotta mixture, 1/3 of the spinach mixture, and another 1/4 of the turkey mixture. Repeat process two more times; top with remaining sheet of pasta. Sprinkle remaining 1/4 cup Parmesan over top. Line a piece of aluminum foil with parchment paper; spray parchment with nonstick cooking spray. Cover lasagna with prepared aluminum foil, parchment-side down, and transfer to oven. Bake until bubbly, 25 to 30 minutes. Let stand about 5 minutes before cutting; serve. Print