Veggie-Loaded Turkey Lasagna
This veggie-loaded turkey lasagna is delicious, lighter on the cheese, and loaded with all kinds of vegetables. Loaded with that cozy, comforting flavors that you expect from a traditional lasagna, this healthy casserole recipe is the perfect healthy dinner to feed your family!
This recipe has been requested time and time and time again by you all.
A veggie-loaded, healthier lasagna recipe that you can curl up with at the end of the day. And I totally get why, because cheesy traditional lasagna is like a hug in casserole form, a staple of so many American households and filled so many dinnertime childhoods memories.
So here it is! You beat me down and now the recipe is your’s. A lasagna recipe loaded with veggies, protein and lightened up on the cheese (while still having enough to make it seriously delicious). It is so easily adaptable to fit your personal lifestyle and dietary needs (be sure to check out the suggested adaptations sections) …and I can’t even take credit for it.
Yep, while I love a lasagna recipe as much as the next and I literally make my living off of creating veggie-loaded recipes for your families, this recipe is not my brainchild. But rather came from the kitchen of the amazing Heather Staller, a recipe developer, busy mama, my veggie-loading soul sister and the lady behind Happy Kids Kitchen.
This is not Heather’s first rodeo on The Natural Nurturer. She has shared several other amazing veggie-loaded recipes that will dazzle your family, such as….
And now we can add this Veggie-Loaded Turkey Lasagna recipe to the Heather Hall of Delicious Fame.
Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!
Time saving hacks
Let’s be honest here, lasagnas are not a quick thing to cook up. But frankly, no casserole recipes are. This recipe takes about 50 minutes from start to finish to make (depending on how long prep takes you), so if you don’t have that kind of time for a weeknight dinner, here are some time saving hacks to make this lasagna come together a bit faster.
- Use a food processor to finely chop the veggies. This is a favorite hack of mine and is awesome for those of you with little kids who are still getting used to veggies. I find the smaller they are cut, the more kids are open to trying them in a recipe. Plus, it saves tons of time during prep! Just throw the veggies in with your “S” blade and chop ’em up. They’ll be done in 5 seconds…literally.
- Prep this veggie-loaded turkey lasagna ahead of time. If you are a night owl or a early bird who is also a planner, this could be super helpful! Prep this lasagna in the baking dish ahead of time so you (or whoever is on dinner duty that night) can just pop it into a preheated oven and dinner can cook while the evening routine.
- Bake the whole thing ahead of time! Lasagnas make for great leftovers and reheat like a dream. Bake it up when you have time and reheat it in portions when you are hungry. This also makes for a great freezer meal!
Do you have some leftover spinach after whipping up this Veggie-Loaded Turkey Lasagna? Don’t let it go to waste! Check out my tips & tricks for keeping spinach fresh all week!
Suggested adaptions when making veggie-loaded turkey lasagna
- Use whatever ground meat you prefer. This recipe works great with ground chicken, beef or whatever you like.
- Make it vegetarian. Sub the meat in this recipe with 16 ounces of finely chopped mushrooms or just add more vegetables of any kind to bulk up the sauce.
- Make it Gluten-free. Use a bean or lentil based noodle or remove the pasta entirely and use grilled or roasted slices of zucchini or eggplant.
- Make it dairy-free. Sub the mozzarella cheese in this recipe with your favorite vegan cheese that melts well.
- Bulk up the veggies! Want even more veggie-loading action? Add chopped zucchini, summer squash or whatever you have on hand into the mix. Really veggie-load it and use this easy veggie-loaded tomato sauce in this recipe!
Other veggie-loaded dinner recipes you are going to need to add to your meal plan…
- Roasted Garlic & Cauliflower Mac & Cheese
- Veggie-Loaded Baked Spaghetti Cups
- Veggie-Loaded Chicken Bites
- Slow Cooker Creamy Vegetable Chicken Stew
- Healthy Ranch Spinach Turkey Meatballs
Veggie-Loaded Turkey Lasagna
- 2 Tablespoons olive oil, plus more for greasing the pan
- 1 cup finely chopped onion, about ½ large onion
- 1 cup finely chopped carrot, about 1 large carrot
- 3-4 cups finely chopped spinach, or kale
- 2 cloves garlic, minced
- 1 pound ground turkey, or chicken or beef
- 2 Tablespoons balsamic vinegar
- 14 ounces crushed tomatoes, about 2 cups
- 24 ounces pasta sauce, or 3 cups
- 8 ounces no-boil lasagna noodles or regular lasagna noodles cooked according to directions and drained*, see notes below
- 1 ½ cups shredded mozzarella cheese, or non-dairy-alternative or to taste
- salt, to taste
- Preheat oven to 375℉ degrees. Grease a 9-by-13 inch baking dish with oil.
- Add olive oil to a large saute pan set over medium heat. Add onion and carrot and cook until softened, about 3 minutes. Add spinach/kale, garlic, and a large pinch of salt. Cook until greens are wilted, 1 to 2 minutes.
- Add ground turkey to the pan and use the back of a spoon or spatula to break up the meat and combine the veggies and meat really well. Continue to stir and break up the meat until it is fully cooked. Add vinegar and tomatoes and simmer for 2 to 3 minutes. Taste sauce and season with additional salt and pepper as needed.
- Spread 1 ½ cups of marinara sauce in the bottom of the greased baking dish. Add a layer of lasagna noodles. Scoop half of the turkey-veggie sauce on top of the noodles and spread into an even layer. Sprinkle ½ cup cheese on top of the sauce. Make a second layer with the noodles, turkey-veggie sauce, and ½ cup cheese.
- Place a final layer of lasagna noodles on top then spread the remaining 1 ½ cups marinara sauce over the noodles. Sprinkle the remaining ½ cup cheese over the top evenly.
- Cover baking dish with foil and bake for 35 minutes. Remove the foil and broil the top of the lasagna until the cheese is golden and bubbly. Allow to cool for 20 minutes then slice into portions and serve.