Turkey Lasagna with Spinach


This family-friendly lasagna recipe comes from White House executive chef Cristeta Comerford. Also try:Winter Green Salad with Honey-Apple Cider Vinaigrette


  • 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


  1. Preheat oven to 400 degrees.

  2. 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.

  3. In a medium bowl, combine ricotta, 1/2 cup Parmesan cheese, and egg; season with salt and pepper and set aside.

  4. Place damp spinach in a large skillet over medium heat; cook until wilted. Remove from heat and set aside.

  5. 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.

  6. Let stand about 5 minutes before cutting; serve.

    Turkey Lasagna with Spinach
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