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Turkey, spinach and ricotta lasagne recipe

52 ratings

Everyone's favourite comfort food gets a lighter twist in this delicious recipe - simply swap out your regular beef mince for lean turkey mince. See method

Serves 4
15 mins to prepare and 1 hr to cook
527 calories / serving

Ingredients

1 tbsp rapeseed oil
1 onion, finely chopped
2 medium size courgettes, wiped and cut into chunks
500g pack turkey mince
2 tbsp flour
200ml chicken stock
250ml semi-skimmed milk
100g spinach
1 lemon, zested
15g flat-leaf parsley, chopped
150g ricotta
50g half-fat white mature cheese, grated
250g fresh lasagne sheets

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
2220kj
527kcal 26%
Fat
15g 21%
Saturates
7g 33%
Sugars
8g 9%
Salt
1.4g 23%

of the reference intake
Carbohydrate 52.7g Protein 46.3g Fibre 4.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large pan and cook the onion and courgettes for 5-10 mins, until just golden. Stir in the mince and cook for 5 mins.
Stir in the flour and cook for a minute more, then pour in the stock and milk. Bring to a simmer then bubble for 5 mins before stirring in the spinach until wilted. Add the lemon zest and parsley, then season.
Meanwhile, in a small bowl mix the ricotta with the grated cheese until combined.
To assemble the lasagne, place two sheets of the pasta in the bottom of a 1.5ltr baking dish then pour over half the mince mix. Follow with 2 more of the pasta sheets and the remaining turkey mix. Top with the two remaining pasta sheets, then spread over the ricotta mixture.
Cook in the oven for 35-40 mins until the topping is golden and bubbling. Serve immediately.

See more Family favourite recipes

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