Lasagne Made Lite with Turkey and Winter Greens

A meaty, cheese filled lasagne baked to creamy perfection might be one of my favorite dishes to indulge in on a Sunday evening. Most days, though, I like to try and keep things a bit healthier and a lot less heavy. So when I need to have something delicious on hand this make ahead turkey lasagne, packed with winter greens and skim milk cheese, is just as satisfying and you’ll feel a whole lot less guilty.

Prep Time
Cook Time
  • Sauce Base:
  • 1 large yellow onion, diced into 1/2
  • 3 large cloves of garlic, finely minced
  • 3 large carrots, peeled and diced
  • 2 tsp. dried oregano or other dried Italian seasoning
  • 1 1/2 Tbsp. tomato paste
  • 2 lb. ground turkey or another ground meat of your choice
  • 1 large 24 ounce can of tomato puree
  • Cheese Blend:
  • 2 cups skim Ricotta cheese
  • 1/2 cup skim mozarella cheese + 1/2 cup for top layer
  • 1 large egg
  • 1 large bunch of kale, swiss chard, or another leafy winter green of your choice. Leaves removed and stems disposed of.
  • 1 package of lasagne sheets, I prefer no boil to reduce time but any kind will work
  • salt and pepper for seasoning
  1. Preheat the oven to 350°F.
  2. In a medium sized sauce pan, heat 1 Tbsp. olive oil. Add in the onions and sauté, until translucent. Add in the carrots, garlic and dried herbs. Stir and cook until fragrant, about 2 minutes. Add in the tomato paste and stir, allowing it to cook and caramelize a little on the bottom of the pan, about 5 minutes. Add in the ground turkey and mix together. Allow it to brown for about 5 minutes. Add in the tomato puree and stir, making sure to scrape off all bits on the bottom of the pan. Allow to simmer for 10-15 minutes on medium low heat, stirring occasionally to ensure it isn’t burning on the bottom.
  3. Meanwhile, mix together all of the cheese blend: ricotta cheese, 1/2 cup skim mozarella, and egg.
  4. Boil a small pot of water. Add in the leafy greens and cook for 5 minutes. Drain and run under cold water until completely cooled down. Using your hands, ring out the water.  Chop into very small pieces.
  5. Add the greens into the cheese mixture, ensure they are spread through.
  6. In a medium sized square baking dish put together the lasagne by coating the bottom with a small amount of the sauce and then topped with you first base of noodles. Then alternate the following layers: 1 layer of sauce, 3 dollops of cheese mixture, pasta. Finish the top with more sauce and then mozzarella.
  7. Bake in oven for 25 minutes or until cooked through and the top is beginning of crisp. If you want the cheese extra crispy, once its done baking, turn on the broiler and place under for 30 seconds, watching carefully because it will crisp up quickly.
  8. Serve immediately or keep covered in the refrigerator for 1 week. I also like to make extra and freeze for up to 1 month for an easy, last minute dinner.

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