Turkey, spinach and ricotta lasagne recipe

15 ratings Rate
  • Serves 4
  • 15 mins to prepare and 1 hr to cook
  • 527 calories / serving
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Everyone's favourite comfort food gets a lighter twist in this delicious recipe - simply swap out your regular beef mince for lean turkey mince. 

  1. 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 minutes, until just golden. Stir in the mince and cook for 5 minutes.
  2. 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 minutes before stirring in the spinach until wilted. Add the lemon zest and parsley, then season.
  3. Meanwhile, in a small bowl mix the ricotta with the grated cheese until combined.
  4. To assemble the lasagne, place two sheets of the pasta in the bottom of a 1·5 litre (2½pt) 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.
  5. Cook in the oven for 35-40 minutes until the topping is golden and bubbling. Serve immediately.

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  • Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 medium size courgettes, wiped and cut into chunks
  • 1 x 500g pack turkey mince
  • 2 tbsp flour
  • 200ml chicken stock
  • 250ml (8fl oz) semi-skimmed milk
  • 100g (3 1/2oz) spinach
  • 1 lemon, zested
  • 1/2 x 31g flat-leaf parsley, chopped
  • 150g (5oz) ricotta
  • 50g (2oz) half-fat white mature cheese, grated
  • 250g (8oz) fresh lasagne sheets
  • 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


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