Turkey Lasagna with Butternut Squash, Zucchini, and Spinach


I was craving lasagna, but not all the calories it usually comes with. After researching several recipes for inspiration, I ended up cooking up this delicious creation. I hope you enjoy it, too!

Prep Time:
30 mins
Cook Time:
2 hrs
Additional Time:
15 mins
Total Time:
2 hrs 45 mins
8 servings


  • 2 tablespoons vegetable oil

  • 1 onion, diced

  • 4 cloves garlic, chopped

  • 1 (20 ounce) package ground turkey

  • 1 (28 ounce) can crushed tomatoes

  • 3 (6 ounce) cans tomato paste

  • 1 ½ cups water

  • 1 ½ teaspoons dried basil

  • 1 teaspoon fennel seeds

  • 1 teaspoon Italian seasoning

  • ¼ teaspoon ground black pepper

  • ¼ cup chopped fresh parsley

  • 3 ½ cups peeled and cubed butternut squash

  • 1 (10 ounce) package fresh spinach

  • 1 (15 ounce) container fat-free ricotta cheese

  • 1 egg

  • 2 tablespoons chopped fresh parsley

  • ¼ teaspoon ground black pepper

  • 1 (6 ounce) package shredded part-skim mozzarella cheese, divided

  • 9 no-boil lasagna noodles

  • 2 zucchini, sliced lengthwise


  1. Heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. Break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. Stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, Italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.

  2. While the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on High until tender, about 5 minutes. Set aside.

  3. Cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. Set aside.

  4. Stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. Set aside.

  5. Preheat an oven to 375 degrees F (190 degrees C).

  6. Pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. Arrange 3 of the lasagna noodles in a layer over the sauce. Spread 1 cup of the ricotta cheese mixture over the noodles. Sprinkle about half of the butternut squash over the ricotta cheese mixture. Layer about half the wilted spinach over the butternut squash. Lay about half the zucchini slices over the spinach in a layer. Repeat the layering. Top with the 3 remaining lasagna noodles. Spread any remaining ricotta cheese mixture over the top of the lasagna. Finish by topping with any remaining sauce mixture. Cover with aluminum foil.

  7. Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. Return to oven and bake uncovered until the top is golden brown, about 30 minutes more. Remove and allow the lasagna to rest 15 minutes before cutting to serve.

Nutrition Facts (per serving)

477 Calories
14g Fat
57g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 477
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 23%
Cholesterol 98mg 33%
Sodium 907mg 39%
Total Carbohydrate 57g 21%
Dietary Fiber 9g 31%
Total Sugars 14g
Protein 35g
Vitamin C 57mg 286%
Calcium 336mg 26%
Iron 7mg 39%
Potassium 1715mg 36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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