Spinach and turkey lasagne

    Spinach and turkey lasagne

    149saves
    55min


    143 people made this

    About this recipe: A delicious version of lasagne for those of us who are health conscious.

    Ingredients
    Serves: 8 

    • 9 wholewheat lasagne sheets
    • 1 teaspoon olive oil
    • 1 small onion, chopped
    • 450g minced turkey breast
    • 700ml passata
    • 50g sliced fresh mushrooms
    • 3 tablespoons dried Italian herbs
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon garlic granules
    • 175g chopped fresh spinach
    • 500g light ricotta cheese
    • 1/4 teaspoon ground nutmeg
    • 225g grated mozzarella cheese

    Method
    Prep:25min  ›  Cook:25min  ›  Extra time:5min cooling  ›  Ready in:55min 

    1. Preheat an oven to 190 C / Gas 5.
    2. Bring a large pot of lightly salted water to the boil. Cook lasagne sheets in boiling water for 8 to 10 minutes. Drain and rinse with cold water.
    3. Heat the olive oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add minced turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in passata, mushrooms, Italian herbs, black pepper and garlic granules. Simmer for 2 minutes and season to taste.
    4. Combine spinach, ricotta and nutmeg in a large bowl.
    5. To assemble, arrange 3 sheets lengthways in the bottom of a greased 20x30cm baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

    Note

    I kick this up with 1 tablespoon of crushed red chilli flakes.

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    Reviews (9)

    by
    3

    - Rated on - 07 Nov 2014

    by
    2

    I didnt use wholewheat lasagne sheets, but I stll think it was healthy for a lasagne! Really yummy - 11 Dec 2012

    LucyGudgin
    1

    I didn't pre cook the pasta I just cooked the whole thing for 40 mins at 180 in a fan oven. I had to use mascarpone as couldn't find ricotta! it was a bit messy when building it but very tasty! I used extra nutmeg and topped with normal cheese as the mozzarella - even when sliced really thin wasn't enough to top it off . Gorgeous though and we had 4 extra portions for another few days! - 29 Jun 2015

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