Turkey, Mushroom & Spinach Lasagna

This post may contain affiliate links.

Turkey and Spinach Lasagna from Healthy. Delicious.

Lasagna is sacred in our house. We make it every year for Christmas Eve, using Shawn’s “secret recipe.” It’s expensive and fattening and totally the kind of thing that you only make once a year. Until last week, it was also the only lasagna Shawn will touch – you should have seen the look on his face when I tried to use slices of eggplant instead of noodles for some of the layers a few years ago. I was scared that there might be mutiny.

But I finally did it! After years of trying, I made a healthier lasagna that not only met his approval, but also had us fighting over the leftovers

Turkey, Mushroom & Spinach Lasagna 1

This lasagna is so tall that you might have trouble fitting it into the pan – you can’t really tell from the photos, but mine had an entire layer the sat precariously above the rim! Extra lean ground turkey keeps things light, but seasoning it like sausage gives it tons of flavor. Mushrooms add to the meaty flavor and provide bulk, and spinach adds a touch of freshness without making the whole thing taste too vegetable-y. Pepperoni adds just a hint of spice and a subtle flavor – you might not be able to identify it, but your guests will wonder what the secret ingredient is.

Oh wait, did I say guests? Don’t invite any, because you’ll want this all to yourself. Especially since it’s even better the second day, after the flavors have had a chance to mingle.

And to make it even better? I ate 4 slices of this in one week and lost 3 pounds. Without feeling even for a second like I was eating diet food. And that is what this blog is all about.

Turkey, Mushroom & Spinach Lasagna 2

Turkey, Mushroom & Spinach Lasagna 3

Turkey, Mushroom & Spinach Lasagna

Combined with all of the other filling ingredients, you won't miss the fat in the ricotta. Don't be tempted to go fat free for the mozzarella though - it won't melt properly and the flavor will seem off. On the other hand, don't use full-fat mozzarella either, or you'll be left with pools of grease on top of the lasagna.
Print Pin Save
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8


  • 1 pound extra-lean Ground Turkey
  • ½ teaspoon Fennel Seeds
  • ¼ teaspoon Garlic Powder
  • Salt and Pepper
  • 2 teaspoons Olive Oil
  • 1 Onion chopped
  • 2 cloves Garlic chopped
  • 1 package about 8 ounces Crimini Mushrooms, sliced
  • 4 cups Baby Spinach
  • 4 cups Marinara Sauce I like Casa Visco, get the 32 ounce jar
  • 4 ounces Turkey Pepperoni chopped
  • 1 teaspoon Crushed Red Pepper Flakes
  • 12 no-boil Lasagna Noodles from a 9-ounce box
  • 15 ounces Fat Free Ricotta
  • 1 cup shredded Part Skim Mozzarella
  • Fresh Basil


  • Preheat oven to 375F. Spray a 9x13 inch baking dish with cooking spray.
  • Mix the ground turkey, fennel, garlic powder, and salt and pepper. Add to a large skillet set over medium-high heat. Cook, stirring frequently until no longer pink. Transfer to a bowl.
  • Add oil to the skillet. When the oil is hot, add the onion and garlic. Cook, stirring, until the onion is soft - about 5 minutes. Add the mushrooms and cook another 5 minutes. Add the spinach and cook, stirring, until wilted - about 2 minutes. Stir in the turkey.
  • Spread 1 cup of sauce in the bottom of the prepared baking dish. Cover with 4 lasagna noodles, overlapping as needed. Layer half of the filling on top of the noodle, then layer with half the ricotta. Top with 1 cup of sauce, half the pepperoni, and a sprinkle of red pepper flakes. Add another layer of noodles and repeat the filling, ricotta, and sauce layers. Top with remaining noodles and sauce. Sprinkle with mozzarella and basil.
  • Cover with foil and bake 30 minutes. Remove foil and bake 20 minutes, or until noodles are soft and mozzarella has browned. Remove from oven and let sit for 10 minutes before slicing.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

Approx. 390 calories, 12.5 grams fat, 33 grams carbohydrates, 4 grams fiber, 34 grams protein. 10 Points+.


Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


Get My Quickstart Guide to Reclaiming Your Weeknights.

Better Meals. Fewer Dishes. 

Thanks! Keep an eye on your inbox for updates.

9 thoughts on “Turkey, Mushroom & Spinach Lasagna”

Leave a Comment

Recipe Rating (Optional)

This site uses Akismet to reduce spam. Learn how your comment data is processed.