I LOVE lasagna. I find that it is some of the best comfort, guilty-pleasure foods. Traditional lasagna has a creamy beefy layer in between a sweet tomato sauce. But for this version, I wanted to make it different! Instead, I wanted to do a white lasagna, full of a creamy ground turkey layer with sautéed spinach and a lemon ricotta filling!
This recipe is easy, and going to be a new staple in your home! First, for the turkey layer you can season this however you like. I wanted a more herbal seasoning. Essentially we are making a creamy turkey gravy-like filling.
Cook your seasoned turkey in your pan and add your onion. Mix well. Reduce the heat from medium-high to medium, then pour in your cream. We do not want to scorch our dairy, so it is important to reduce the heat. It may seem a bit watery at this stage. That is why we add the cornstarch mixture. You also can make a roux but I find that 10x harder and unnecessary. Watch the sauce instantly thicken! Once it is thick, set aside.
You want to cook your noodles to aldente. They will not be completely cooked, about 75% of the way. Remove from your salted water and set aside.
For your spinach, just cook as you would normally. The only important step here is to make sure you press out the water! Lastly for the ricotta, mix with your citrus and seasoning. Then it is time to layer!
I layered mine noodles, ricotta, spinach, turkey, then cheese. For the final layer, just layer with your shredded cheese. Bake covered at 375F for 45 minutes-1 hour, uncovering at the last 15 minute mark. Or cook covered for that time, then broil for 2-5 additional minutes.
Creamy and Cheesy White Turkey Spinach Lasagna
Equipment
- Large Skillet
- Large Pot
- Mixing Bowls
- Baking Dish
- foil
Ingredients
Turkey Filling:
- 1 lb ground turkey
- ½ white onion diced
- Salt and pepper to taste
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ – ¾ cup heavy cream
- 1 tsp cornstarch mixed with 1 tsp water
Ricotta Filling:
- 32 oz whole milk ricotta
- Juice of ½ lemon
- Zest of 1 lemon
- Pinch of salt and pepper
Other Ingredients:
- 4 cups spinach sautéed and excess water pressed out
- 1 box lasagna noodles
- 3 cups shredded mozzarella cheese
- 1 tbsp fresh parsley for garnish
- ½ tsp red pepper flakes optional, for garnish
Instructions
1️⃣ Cook the Lasagna Noodles
- Boil lasagna noodles in salted water until al dente (about 75% cooked). Drain and set aside.
2️⃣ Prepare the Creamy Turkey Filling
- In a large skillet over medium-high heat, cook ground turkey with onion, salt, pepper, sage, thyme, and parsley until browned.
3️⃣ Thicken the Sauce
- Reduce heat to medium, pour in heavy cream, and mix. Slowly add cornstarch mixture while stirring. Let it simmer until the sauce thickens into a gravy-like consistency. Remove from heat and set aside.
4️⃣ Prepare the Ricotta Mixture
- In a bowl, mix ricotta cheese, lemon juice, lemon zest, salt, and pepper. Set aside.
5️⃣ Sauté the Spinach
- Cook spinach in a pan until wilted. Remove excess water by pressing it out with a paper towel.
6️⃣ Assemble the Lasagna
- Layer the ingredients in this order:
- Lasagna noodles
- Ricotta mixture
- Sautéed spinach
- Creamy turkey filling
- Shredded mozzarella
- Repeat for as many layers as desired. For the final layer, top with mozzarella cheese.
7️⃣ Bake the Lasagna
- Cover with foil and bake at 375°F (190°C) for 45 minutes – 1 hour. Remove foil for the last 10-15 minutes to brown the cheese.
8️⃣ Broil for Extra Crispiness (Optional)
- For a golden, bubbly top, broil at 500°F (260°C) for 2-5 minutes at the end.
9️⃣ Garnish and Serve
- Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and red pepper flakes. Enjoy!
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