Turkey, spinach and ricotta lasagne recipe
Everyone's favourite comfort food gets a lighter twist in this delicious recipe - simply swap out your regular beef mince for lean turkey mince.
See method- Serves 4
- 15 mins to prepare and 1 hr to cook
- 527 calories / serving
Ingredients
- 1 tbsp rapeseed oil
- 1 onion, finely chopped
- 2 medium size courgettes, wiped and cut into chunks
- 500g pack turkey mince
- 2 tbsp flour
- 200ml chicken stock
- 250ml semi-skimmed milk
- 100g spinach
- 1 lemon, zested
- 15g flat-leaf parsley, chopped
- 150g ricotta
- 50g half-fat white mature cheese, grated
- 250g fresh lasagne sheets
Each serving contains
- Energy
- 2220kJ 527.0kcal
- Fat
- 15g
- Saturates
- 7g
- Salt
- 1.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 52.7gProtein 46.3gFibre 4.2g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large pan and cook the onion and courgettes for 5-10 mins, until just golden. Stir in the mince and cook for 5 mins.
- Stir in the flour and cook for a minute more, then pour in the stock and milk. Bring to a simmer then bubble for 5 mins before stirring in the spinach until wilted. Add the lemon zest and parsley, then season.
- Meanwhile, in a small bowl mix the ricotta with the grated cheese until combined.
- To assemble the lasagne, place two sheets of the pasta in the bottom of a 1.5ltr baking dish then pour over half the mince mix. Follow with 2 more of the pasta sheets and the remaining turkey mix. Top with the two remaining pasta sheets, then spread over the ricotta mixture.
- Cook in the oven for 35-40 mins until the topping is golden and bubbling. Serve immediately.
- See more Family favourite recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
