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


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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


  • 1Preheat oven to 375 degrees.
  • 2Cook lasagna noodles. Lay on waxed paper to cool. Be sure to separate the noodles when cooling so they don't stick.
  • 3Cook spinach according to directions.Drain well.
  • 4Set aside 1/2 c. cheddar and 1/2 cup mozzarella.
  • 5In 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.
  • 6In 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.
  • 7Repeat.
  • 8Top 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.
  • 9Cover with foil and bake 40 minutes or until cheese is melted.
  • 10Garnish top with fresh chopped parsley and pimientos if desired.
  • 11Let stand 5 minutes before cutting.

Printable Recipe Card

About Turkey Lasagna

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

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