Turkey-rific Lasagna

Turkey-rific Lasagna Recipe

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Susan Johnson


So how do I cook lasagna? Not quite like the restaurants when you go out to eat. I've only seen it in either a veggie or meat version. I happen to love both. So this is my fix, on lasagna. My family and I love spinach and turkey, and what better way to combine these two great ingredients. Ready for flavor and excitement. Cheesy flavor goodness is only 45 minutes away.


★★★★★ 1 vote

6 to 8
30 Min
15 Min


  • 1 box
    lasagna noodles
  • 1 to 1.5 lb
    ground turkey meat
  • 10 oz
    chopped spinach
  • 8 oz
    shredded mozzarella cheese
  • 4 oz
    shredded parmesan cheese
  • 15 oz
    ricotta cheese
  • 8 oz
    sour cream
  • 24 oz
    pergo (traditional sauce)
  • 8 Tbsp
    garlic powder
  • 8 Tbsp
    onion powder
  • 4 Tbsp
    seasoning salt or tony's seasoning
  • 1 Tbsp
    black pepper
  • 2 to 3 Tbsp
    italian seasoning
  • 2 Tbsp
    oregano, dried
  • 2
    zip lock sandwich bags
  • 1 pinch

How to Make Turkey-rific Lasagna


  1. First, let me start by saying this seemed over welming to me too at first, but really - it's pretty simple. Layers. It's all done in layers. The key is to seasoning everything to build layes of flavor.
  2. Preheat oven to 400 degrees. Turkey meat and spinach need to be thawed out before hand. Cook about 6 to 8 lasagna noodles for about 20 to 30 minutes with a nickel size amount of salt. Start to cook turkey meat in pan, right away add 4 TBSP of garlic powder, 4 TBSP of onion powder, 1 TBSP of seasoning salt, 2 TBSP on italian seasoning, 2 TBSP of oregano and 1 tsp of black pepper. Cook turkey meat until brown, turn off heat - let stand.
  3. In a strainer, rinse off spinach well. Squeeze out all the water from spinach either between your hands or by pressing spinach in strainer.
  4. Place dry (but still moist) spinach in a regular bowl & season with 1 TBSP of seasoning salt, 1 TBSP of onion powder and 1/2 tsp of black pepper. Mix with hand - well.
  5. Pour jar of Pergo into small pot. Add 1 TBSP of Italian seasoning and 1/2 a tsp of garlic powder to the sauce. Cook sauce until it starts to bubble, (about 6 minutes) on med-low temp. Then turn it off.
  6. Have mozzarella, parmesan, ricotta, and sour cream out on counter top and ready to layer. Place 1/4 of ricotta in a bowl and add 1/2 tsp of garlic & 1/2 tsp of onion powder. Then put ricotta mixture into a zip lock. Put 1/3 of sour cream in another zip lock. Nip the corners (enough to allow a nice smooth flow).
  7. Okay...it's layering time. First lay noodles on bottom of casarole dish (3 to 4 noodles). Then sprinkle half of the turkey meat over the noodles (I know it doesn't look like much, but it's okay). Sprinkle half of the spinach over turkey meat. Squeeze ricotta cheese from zip lock in zig-zag pattern over spinach (up and down the pan) and then squeeze sour cream over ricotta (in zic-zac pattern too). Then sprinkle 1/2 the bag of 8 oz. shredded mozzarella over the sour cream and a hand full of shredded parmesan chesse over the mozzarella cheese. Now spoon half the pergo sauce all over cheese. Repeat these steps one more time.
  8. Put in oven at 400 uncovered for about 15-20 minutes (or covered, but punch alot of wholes in the foil so the heat can get through). As soon as cheese starts to brown,(please check after 12 minutes), it's done. Let stand 10 minutes and enjoy.

Printable Recipe Card

About Turkey-rific Lasagna

Course/Dish: Turkey Pasta
Regional Style: Italian

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