Equipment
Ingredients
Main
- 15 ml olive oil, liquid
- 200 g onion, chopped
- 6 garlic, chopped
- 500 g ground turkey
- 250 g spinach, frozen
- 1 egg, beaten
- 250 g ricotta
- 375 g lasagne sheets
- 700 ml tomato pasta sauce
- 200 g cheese, grated
- 5 g sea salt
- 2 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 636 kcal
- Protein
- 39 g
- Carbohydrates
- 62 g
- Fat
- 27 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 1239 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 142 mg
- Potassium
- 1103 mg
- Calcium
- 428 mg
- Iron
- 4.4 mg
- Magnesium
- 126 mg
- Phosphorus
- 466 mg
- Zinc
- 5.0 mg
- Vitamin A
- 414 mcg
- Vitamin C
- 23 mg
- Vitamin D
- 0.8 mcg
- Vitamin E
- 3.3 mg
- Vitamin K
- 208 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.62 mg
- Niacin
- 7.2 mg
- Folate
- 118 mcg
- Water
- 286 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat olive oil in a frying pan over high heat and sauté the onions for 5-7 minutes until they become translucent.
Add the chopped garlic to the pan and cook for 3-5 minutes until aromatic.
Lower the heat to medium, add the ground turkey, and cook for 10 minutes while breaking it up until fully browned.
Place frozen spinach in a bowl and microwave for 2-3 minutes until defrosted and tender.
Drain all excess water from the spinach, then stir in the beaten egg and ricotta until the mixture is uniform.
Preheat the oven to 200°C (392°F).
Layer the ingredients in a large casserole dish starting with tomato sauce, then pasta sheets, turkey, and the spinach-ricotta mixture, repeating until finished with a top layer of sauce and cheese.
Cover the dish with foil and bake in the preheated oven at 200°C (392°F) for 45 minutes.
Remove the foil and let the lasagne rest for 5 minutes before slicing and serving.
Chef's Notes
- For a richer flavor, use a good quality store-bought or homemade tomato sauce. Consider adding a pinch of red pepper flakes to the sauce for a subtle kick.
- Ensure the spinach is thoroughly drained after microwaving and squeezing. Excess moisture can make the ricotta mixture watery and affect the lasagne's texture.
- When layering, make sure the pasta sheets are fully covered by sauce or the filling to prevent them from becoming dry and hard during baking.
- Allowing the lasagne to rest for at least 5-10 minutes after baking is crucial. This allows the layers to set, making it easier to slice and serve neatly.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly in foil and plastic wrap.
Reheating: Microwave or oven until internal temperature reaches 74°C/165°F.
Troubleshooting
Lasagne is watery or runny
Cause: Spinach was not drained thoroughly after defrosting
Fix: Cannot be fixed once assembled; let rest longer to set
Prevention: Squeeze the defrosted spinach by hand or through a sieve to remove all liquid
Cheese on top is burnt
Cause: Oven temperature was too high or foil was not used
Fix: Scrape off burnt cheese and replace with fresh cheese, melting briefly
Prevention: Ensure the dish is tightly covered with foil for the duration of the bake
Cultural Context
Lasagne, a classic Italian dish, traditionally features layers of pasta, rich ragù, béchamel sauce, and cheese. While this recipe offers a lighter, modern twist with ground turkey and spinach, it retains the comforting, layered structure that makes lasagne a beloved comfort food across Italy and globally.
