Juicy Turkey and Vegetable Lasagna Recipe

Finding a crowd-pleasing dinner that’s both comforting and nutritious can feel like an uphill battle, especially on those busy weeknights when you’re juggling work deadlines, after-school activities, and hungry family members. Between the usual pasta cravings and the desire to squeeze in more vegetables, it’s easy to feel stuck in a dinner rut.

That’s why this turkey and vegetable lasagna has become my family’s favorite compromise – it delivers all the cozy satisfaction of traditional lasagna while sneaking in plenty of good-for-you ingredients, and it’s perfect for making ahead when you know you’ve got a packed week coming up.

What Kind of Ground Turkey Should I Use?

For lasagna, you’ll want to look for ground turkey that’s labeled 93% lean rather than the super lean 99% version. The 93% lean variety has just enough fat content to keep your lasagna moist and flavorful, while still being a healthier choice than beef. Ground turkey comes in both dark and white meat versions – dark meat will give you a richer flavor, while white meat tends to be milder. If you’re buying from the meat counter rather than pre-packaged, ask your butcher to grind it fresh for the best quality. Just make sure to cook your ground turkey thoroughly until it’s no longer pink, since turkey needs to reach 165°F for food safety.

Options for Substitutions

This healthy lasagna recipe is super adaptable! Here are some easy swaps you can try:

• Ground turkey: You can easily swap ground turkey for ground chicken, lean ground beef, or even plant-based meat alternatives. For a vegetarian version, try using crumbled firm tofu or finely chopped mushrooms.
• No-boil lasagna noodles: Regular lasagna noodles work fine – just cook them first according to package directions. You can also try whole wheat lasagna noodles or gluten-free ones if you need to.
• Kale: Not a kale fan? Use spinach, swiss chard, or collard greens instead. If using fresh spinach, you’ll need about 12 ounces since it cooks down quite a bit.
• Ricotta cheese: Cottage cheese makes a great substitute – just drain it well and give it a quick blend in the food processor for a smoother texture. For dairy-free options, try pureed tofu with a bit of lemon juice and salt.
• Fire roasted crushed tomatoes: Regular crushed tomatoes work just fine. If using plain tomatoes, try adding a pinch of smoked paprika to get that roasted flavor.
• Mozzarella cheese: You can use provolone, fontina, or a mix of Italian cheeses. For a dairy-free version, there are several plant-based mozzarella alternatives available in stores now.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turkey lasagna is ending up with a watery final dish – to prevent this, make sure to thoroughly drain the cooked ground turkey and pat dry your vegetables after washing them. Another common mistake is layering the ingredients incorrectly; always start with a thin layer of sauce on the bottom of the pan to prevent the noodles from sticking, and ensure each layer of no-boil noodles is completely covered with sauce so they cook properly. When working with kale, remove the tough stems and chop it finely, then give it a quick sauté with garlic to remove excess moisture and prevent any bitter taste in your lasagna. For the best texture, let your lasagna rest for at least 15-20 minutes after baking – cutting into it too soon will result in a messy serving, as the layers need time to set and the cheese needs to firm up slightly.

What to Serve With Turkey Lasagna?

This lighter take on lasagna pairs perfectly with a few simple side dishes that won’t overshadow the main event. A fresh green salad with a light vinaigrette dressing is my go-to choice – it adds a nice crisp contrast to the warm, layered pasta. For a crowd-pleasing bread option, try some warm garlic bread or breadsticks, which are perfect for soaking up any extra sauce. If you want to add more vegetables to the meal, roasted broccoli or sautéed green beans seasoned with just a touch of garlic and lemon make excellent companions to this hearty dish.

Storage Instructions

Keep Fresh: This turkey and vegetable lasagna stays good in the fridge for up to 4 days when stored in an airtight container. I like to cut it into individual portions before storing – it makes grabbing a quick lunch so much easier! The flavors actually get better after a day or two as everything melds together.

Freeze: Lasagna is perfect for freezing! Let it cool completely, then wrap individual portions in plastic wrap and foil, or store the whole lasagna in a freezer-safe container for up to 3 months. Pro tip: freeze it before baking for the best texture when you’re ready to enjoy it later.

Reheat: To warm up your lasagna, cover it with foil and pop it in the oven at 350°F for about 20-25 minutes, or until heated through. If you’re in a hurry, the microwave works too – just heat individual portions on medium power for 2-3 minutes, adding a splash of water if it seems dry.

Preparation Time	20-30 minutes
Cooking Time	55-70 minutes
Total Time	75-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 120-130 g
• Fat: 100-110 g
• Carbohydrates: 140-150 g

Ingredients

For the meat sauce:

• 3 garlic cloves (minced)
• 2 tsp dried basil
• 1 can crushed tomatoes (fire-roasted for extra flavor)
• 1 tsp black pepper
• 1 lb ground turkey
• 2 tsp salt
• 1/2 cup chopped onion
• 2 celery stalks (finely diced)
• 2 large carrots (finely diced for even cooking)

For the kale mixture:

• 8 oz ricotta cheese (whole milk for creaminess)
• 1 tsp salt
• 8 oz kale (stems removed, finely chopped)

For the lasagna layers:

• 1 cup grated parmesan cheese (freshly grated for best flavor)
• 1 1/2 cups grated mozzarella cheese
• 10 no-boil lasagna noodles

Step 1: Prepare Ingredients and Preheat the Oven

Begin by peeling and finely chopping your onion.

Wash, peel, and finely chop the carrots.

Wash and finely chop the celery.

Place all chopped vegetables aside and get the remainder of your ingredients out on the counter to ensure nothing is missed.

Preheat your oven to 350°F (175°C).

Step 2: Cook the Kale Mixture

Heat a large skillet with 1/4 cup of water and add the washed and chopped kale.

Cover the skillet and allow the kale to steam and wilt on medium heat for 3-4 minutes, stirring occasionally.

Once wilted, transfer the kale to a bowl, add the ricotta cheese and 1 teaspoon of salt, and mix well.

Set this mixture aside.

Step 3: Sauté the Ground Turkey and Vegetables

In the same skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the raw ground turkey to the hot skillet and use a spatula to break up the meat.

Cook until it’s no longer pink, approximately 5-7 minutes, then transfer the cooked turkey to a bowl.

Add another tablespoon of olive oil to the skillet and heat on medium.

Add chopped onion, carrot, and celery, and cook for 3-4 minutes.

Lower the heat, add minced garlic, season with salt and pepper, and cook for another 2 minutes, stirring occasionally.

Step 4: Make the Sauce and Simmer

Add fire-roasted crushed tomatoes to the skillet with the vegetables.

Pour about 1/3 cup of water into the empty tomato can, swirl to catch any leftover bits, and add this “tomato water” to the skillet.

Stir well and season with 1/2 teaspoon of salt and 2 teaspoons of dried basil.

Add the cooked ground turkey to the sauce, stir, and allow the mixture to simmer on low heat for 5-7 minutes.

Taste the sauce and adjust seasoning if needed.

Step 5: Assemble the Lasagna

Remove the skillet from heat and grate the cheeses.

Determine the layering based on your baking dish size: a large (9×13) shallow dish allows for 2 layers, while a tall dish allows for 3 layers.

Begin by spreading some turkey-vegetable sauce in the bottom of the dish, followed by lasagna noodles (slightly overlapping), then a portion of the kale and ricotta mixture, and finish with grated mozzarella and parmesan cheeses.

Repeat the layers (sauce, noodles, ricotta mixture, cheeses) until you run out.

Ensure layers are spread evenly, paying special attention to corners.

Step 6: Bake and Serve

Cover the assembled lasagna with aluminum foil and bake in the preheated 350°F oven for 35 minutes (shallow dish) or 45 minutes (tall dish).

Remove the foil, increase the temperature to 400°F, and bake for an additional 15 minutes until the edges are golden brown.

Let the lasagna cool for 10-15 minutes before serving.

The lasagna can be stored in the refrigerator for up to 3 days.