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Loaded turkey lasagne recipe

Loaded turkey lasagne recipe

11 ratings

A healthier take on a family favourite, this veg-packed lasagne is made with turkey mince and spinach. See method

  • Serves 8
  • 20 mins to prepare and 1 hr 30 mins to cook
  • 389 calories / serving
  • Freezable


  • 2 tbsp olive oil​
  • 350g frozen classic vegetable base mix
  • 2 garlic cloves, crushed
  • 3 tbsp tomato purée
  • 500g pack turkey mince (2% fat)
  • 1 chicken stock cube, made up to 400ml
  • 400g tin chopped tomatoes
  • 400g tin beans (black or cannellini beans work well)
  • about 8 dried lasagne sheets (depending on the size of the dish)
  • 3 large eggs
  • 2 x 250g tubs ricotta
  • 150g frozen peas
  • 200g spinach
  • 285g jar roasted peppers antipasti, drained
  • 30g Parmesan or 50g mature Cheddar, grated (optional)
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    5g 25%
  • Sugars

    10g 11%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 31.4g Protein 32g Fibre 7.3g


  1. Heat the oil in a lidded saucepan over a mediumhigh heat. Fry the vegetable base mix for 5-8 mins until softened, then stir in the garlic and tomato purée and cook for 1 min. Add the turkey mince, using a wooden spoon to break it up. Cook for 4-5 mins, then add the stock, tomatoes and beans. Stir well, partially cover, then simmer for 15 mins. Season well and set aside.
  2. Soak the lasagne sheets in hot water for 10 mins. In a large bowl, beat the eggs with the ricotta and 150ml water; season well.
  3. Blanch the peas in a pan of boiling water for 2 mins, adding the spinach for the final 1 min. Drain well. Preheat the oven to gas 4, 180°C, fan 160°C.
  4. To layer, spoon half the turkey mix over the base of a large ovenproof dish (about 30 x 20cm), top with half the pea-spinach mixture and half the peppers. Pour over a third of the ricotta sauce. Drain the pasta and layer over 3-4 sheets, to fit the size of your dish. Spoon over the remaining turkey mixture, then the remaining peas and spinach.
  5. Pour over another third of the white sauce, layer over the remaining lasagne sheets and finally pour over the last of the white sauce. Sprinkle over the cheese and bake for 45-50 mins until golden and bubbling. Allow to cool for 5-10 mins before serving.

Tip: The turkey sauce can be made up to 3 days ahead; keep in the fridge. The lasagne can be frozen whole. Allow to defrost completely before reheating until piping hot to serve.

See more Lasagne recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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