Turkey & Spinach Lasagne

Layers of tomato turkey ragù, pasta sheets and spinach cottage cheese under a golden mozzarella topping.
Prep: 20 min · Cook: 70 min · 6 slices
Equipment: 25 × 20cm baking dish

• 500g lean turkey mince (about 7% fat)
• 180g oven-ready dried lasagne sheets
• 800g canned chopped tomatoes
• 400g cottage cheese (about 2% fat)
• 200g spinach
• 100g mozzarella, grated
• 150g onion, finely diced
• 150g carrot, grated
• 9g garlic, minced
• 15g olive oil
• 30g tomato purée
• 100ml chicken stock
• 2g dried oregano (2 tsp)
• 2g salt, or to taste

1. 1

   Heat the oven to 190°C conventional / 170°C fan. Heat the oil in a large saucepan. Brown the turkey for 7–8 minutes, breaking up the mince, then add the onion and carrot and cook for 5 minutes.

2. 2

   Add the garlic, tomato purée and oregano and cook for 1 minute. Stir in the tomatoes and stock; simmer for 12–15 minutes until the sauce thickens slightly but remains loose enough to hydrate the pasta. Check the turkey reaches 74°C and season with the salt.

3. 3

   Wilt the spinach in a separate dry pan for 2 minutes. Cool briefly, squeeze out excess liquid and chop. Mix with the cottage cheese.

4. 4

   In a 25 × 20cm baking dish, spread a thin layer of ragù. Add a third of the lasagne sheets, a third of the remaining ragù and half the spinach mixture. Repeat, then finish with the last sheets and ragù. Keep every sheet covered with sauce and scatter the mozzarella over the top.

5. 5

   Cover with foil and bake for 25 minutes. Remove the foil and bake for a further 10–15 minutes, or until the pasta is tender, the top is golden and the centre reaches 74°C. Follow the pasta packet if it specifies a longer bake.

6. 6

   Rest for 10 minutes to help the layers hold together, then cut into six equal portions.

Storage & reheating

Refrigerate promptly in shallow containers, within 2 hours, at 4°C or below. Keep for up to 3 days. Freeze individual portions for up to 2 months for best quality. Thaw overnight in the fridge before reheating. Reheat a covered portion in the microwave for roughly 3–5 minutes, turning halfway, or in a covered oven dish at 180°C for about 25 minutes. Continue until the centre reaches 74°C.

Substitutions

Use lean chicken mince instead of turkey, or ricotta instead of cottage cheese. Use oven-ready sheets; sheets that require pre-boiling need that extra step. Nutrition changes with substitutions.

Estimated nutrition per serving

439 kcal · 36g protein · 38.9g carbs · 13.5g fat · 5.1g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance