Turkey Lasagna

Beverley Williams


My husband calls this my "signature dish". I have taken it to pot lucks and church dinners and never have leftovers. It great served with garlic bread.


☆☆☆☆☆ 0 votes

30 Min
40 Min


  • 9
    lasagna noodles
  • 1 (9oz.) pkg
    frozen, chopped spinach
  • 2 c
    cooked, cubed turkey
  • 1 medium
    onion, chopped
  • 1/8 c
    green bell pepper, chopped
  • 1 can(s)
    condensed cream of mushroom soup, undiluted
  • 8 oz
    sour cream
  • 1 (8 oz.) can(s)
    mushrooms, drained
  • 2 c
    cheddar cheese, shredded
  • 2 c
    mozzarella cheese, shredded
  • 1 Tbsp
  • 1/2 tsp
  • 1 tsp
    garlic powder
  • 2 Tbsp
  • 1 tsp
  • 1 tsp
  • 3 Tbsp
    grated parmesan cheese
  • ·
    fresh parsley (optional)
  • ·
    pimientos (optional)

How to Make Turkey Lasagna


  1. Preheat oven to 375 degrees.
  2. Cook lasagna noodles. Lay on waxed paper to cool. Be sure to separate the noodles when cooling so they don't stick.
  3. Cook spinach according to directions.Drain well.
  4. Set aside 1/2 c. cheddar and 1/2 cup mozzarella.
  5. In a large bowl, combine turkey, spinach, sour cream, onion, pepper, soup, mozzarella and cheddar (except for the cheeses set aside)and all seasonings. Mix very well.
  6. In a 9 x 13 inch baking dish, place 3 pieces of lasagna on the bottom to cover. Layer 1/2 the mixture over the noodles. Sprinkle with 1 Tbsp. Parmesan.
  7. Repeat.
  8. Top with the last 3 lasagna pieces. Cover with the set aside cheeses. Sprinkle with the last Tbsp. Parmesan, Sprinkle with some extra paprika if desired.
  9. Cover with foil and bake 40 minutes or until cheese is melted.
  10. Garnish top with fresh chopped parsley and pimientos if desired.
  11. Let stand 5 minutes before cutting.

Printable Recipe Card

About Turkey Lasagna

Course/Dish: Pasta
Main Ingredient: Turkey
Regional Style: Italian

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