Veggie-Filled Turkey Lasagna

Keywords: prevent diabetes, nut-free, peanut-free, oven, healthy

Serves: 12

Prep Time: 25 minutes

Total Time: 60 minutes

Equipment: baking dish, cutting board, chopping knife, large pan, spatula, aluminum foil


  • 2 tablespoons olive oil or nonstick spray
  • 1 cup or ½ large onion, finely chopped
  • 1 cup or 1 large carrot, finely chopped
  • 1 zucchini, finely chopped
  • 3 cups spinach, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • Salt, to taste
  • Ground black pepper, to taste
  • 2 cups crushed tomatoes
  • 1 cup cottage cheese, reduced fat
  • 3 ½ cups tomato sauce (plain)  
  • 8 ounces no-boil/oven-ready lasagna noodles 
  • ½ cup shredded mozzarella or vegan cheese alternative 
  • 2 tablespoons fresh basil, shredded (optional)


  1. Preheat the oven to 375°F.
  2. Finely chop the onion, carrot, spinach, zucchini, and garlic.
  3. In a large sauté pan, add the olive oil and set the pan to medium heat. Add in the onion, carrot and zucchini and cook for about 3 minutes, or until the vegetables become soft.
  4. Next, add the spinach and garlic. Cook for 1 to 2 minutes, or until the spinach is completely wilted.
  5. Lastly, add the ground turkey to the pan and use a spatula to break up the meat and mix the vegetables and meat together. Once the meat is fully cooked, add the crushed tomatoes and simmer for 2 to 3 minutes. Add the salt and ground black pepper to taste. Turn off the heat when the turkey becomes fully cooked.
  6. Grease a baking dish with olive oil.
  7. Spread 1½ cups of the tomato sauce in the bottom of the greased baking dish and add the first layer of lasagna noodles.
  8. Spread half of the turkey and veggie mixture evenly on top of the noodles.
  9. Add a second layer of lasagna noodles and evenly spread a layer of cottage cheese mixed with ½ cup of tomato sauce.
  10. Next, add the second half of the turkey and veggie mixture.
  11. Add one last layer of lasagna noodles and top with 1 ½ cups of tomato sauce.
  12. Sprinkle ½ cup of shredded cheese on top.
  13. Cover the dish with foil and bake for 35 minutes. Then remove the foil and broil for the last 5 minutes to make the cheese turn golden brown. Let lasagna cool for 20 minutes before serving. 
  14. Garnish with basil (optional).


  • Use any ground meat for the protein in this dish.
  • Add any additional vegetables.
  • To make this recipe dairy-free, either omit the cheese layers or use vegan cheese.
  • To make this recipe vegetarian, omit the turkey.
  • To make this recipe gluten-free, use gluten-free lasagna noodles.


  • Keeps for 5 days refrigerated or 2 to 3 months in the freezer.
  • Store in a sealed container.
  • Reheat in the oven.

Nutrition Notes:

  • This lasagna is an easy way to get a lot of nutrients from just one dish. The vegetables provide fiber, antioxidants and plenty of vitamins including the B Vitamins, Vitamin A, C, and K. The ground turkey is a great option for lean protein and the cheese and spinach also add a boost of calcium.

Savings Tip:

  • Prepping this lasagna ahead of time can be a great way to save time and money. This dish can be stored for a few days in the fridge or a few months in the freezer, making it a great option for meal prepping.

Nutrition Facts:

Total Servings: 12 squares
Serving Size: 1 square

Amount Per Serving % Daily Value
Calories: 329 calories16%
Total Fat: 10 g15%
Saturated Fat: 3 g13%
Cholesterol: 44 mg15%
Sodium: 591 mg25%
Total Carbohydrates: 42 g14%
Dietary Fiber: 3 g12%
Added Sugar: 0 g0%
Protein: 21 g42%
Vitamin D: 4 IU0.9%
Calcium: 73 mg7%
Iron: 2 mg11%
Potassium: 376 mg11%