Spinach and turkey foldovers

    1 hour 10 min

    Fresh lasagne, bought or home-made, can be used in a variety of ways, as this recipe illustrates. If making home-made pasta for this dish, try flavouring the dough with fresh coriander or oregano.

    8 people made this

    Serves: 4 

    • 1 tbsp extra virgin olive oil
    • 1 onion, finely chopped
    • 2 celery sticks, finely chopped
    • 340 g (12 oz) minced turkey
    • 2 garlic cloves, chopped
    • 1 tsp plain flour
    • 3 tomatoes, skinned and chopped
    • 1 tbsp chopped fresh oregano
    • 8 sheets fresh lasagne, about 170 g (6 oz)
    • 140 g (5 oz) fresh breadcrumbs
    • 3 tbsp freshly grated Parmesan cheese
    • salt and pepper
    • sprigs of fresh flat-leaf parsley to garnish
    • Spinach sauce
    • 1½ tsp extra virgin olive oil
    • 1 garlic clove, chopped
    • 170 g (6 oz) spinach, chopped
    • 2 tbsp plain flour
    • 360 ml (12 fl oz) semi-skimmed milk
    • freshly grated nutmeg

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat the oven to 200°C (400°F, gas mark 6). Heat the oil in a frying pan. Add the onion and celery, and cook for 5 minutes or until softened.
    2. Add the turkey and garlic, and continue to cook, stirring to break up the turkey, for about 5 minutes or until it is white and crumbly. Stir in the flour, then add the tomatoes, oregano and seasoning to taste. Cook for about 10 minutes, stirring occasionally.
    3. Meanwhile, cook the lasagne in boiling water for 3–5 minutes, or according to the packet instructions, until al dente, then drain and rinse under cold water. Drain on a tea-towel, in a single layer, and set aside. Stir about three-quarters of the breadcrumbs into the cooked turkey mixture and set aside. Reserve the remaining breadcrumbs.
    4. For the spinach sauce, heat the oil in a small saucepan and cook the garlic for 1 minute. Add the spinach and stir-fry for 4 minutes or until wilted, then stir in the flour. Gradually pour in the milk, stirring constantly, and bring to the boil. Season with freshly grated nutmeg, salt and pepper.
    5. Spread about half the spinach sauce in a shallow ovenproof dish. Lay a sheet of lasagne on the sauce. Place a spoonful of the turkey mixture in the middle of the lasagne, then fold the pasta over to enclose the meat filling. Slide to one end of the dish. Repeat with the remaining sheets of lasagne and turkey, filling and folding them in the dish and overlapping them neatly.
    6. Spoon the remaining spinach sauce over the pasta. Mix the reserved breadcrumbs with the Parmesan cheese, and sprinkle this over the top. Bake for 20–25 minutes or until the topping is crisp and golden. Garnish with flat-leaf parsley and serve immediately.

    Another idea

    Replace the turkey with lentils. Cook 340 g (12 oz) green lentils in boiling water for about 35–40 minutes, or according to the packet instructions, until tender. Drain and add with the tomatoes. Use fresh savory instead of oregano, if available, and season the lentil mixture with 1 tbsp soy sauce.

    Plus points

    This recipe is a perfect example of a delicious dish that is ideal for healthy eating. Turkey, one of the lowest-fat meats available, is served with a sauce containing vitamin-rich leafy green vegetables. In addition, milk and cheese add some calcium.

    Each serving provides

    B12, niacin, calcium * A, C, folate, copper, potassium, selenium, zinc * B1, B2, B6, E, iron

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    Reviews in English (1)


    This was fantastic! I had to change a couple of things as I did not have them in. I used dried pasta sheets which I cooked before using, left out the oregano (no one likes it!) and used a bit of cheddar instead of a hard cheese. I served it with asparagus. It was YUMMY!  -  11 Apr 2014