Name: Healthy Turkey Lasagna with Vegetables
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Ingredients: 9 dried lasagna sheets (*see Notes); 1.65 pounds ground turkey (7% fat); 1 red onion (finely chopped); 3 garlic cloves (finely chopped); 1 celery stalk (finely chopped); 1 small/medium carrot (peeled, coarsely grated); 1 small/medium zucchini (coarsely grated); 5.29 ounces mushrooms (2 cups finely chopped, either by hand or in food processor (recommended)); 2 cups passata; 2 tablespoons tomato puree; 1½ teaspoons dried Italian herbs; ⅓ teaspoon nutmeg; 1 tablespoon soy sauce; 3 teaspoons balsamic vinegar; 2 teaspoons Worcestershire sauce; 4 tablespoons white wine; 1½ tablespoons olive oil; 1 teaspoon fine sea salt (plus pepper to taste); 2 cups milk; 3⅓ tablespoons butter (1.6oz); 4⅔ tablespoons all-purpose/plain flour (1.6oz); ½ cup mozzarella or cheddar (regular or reduced fat, coarsely grated, 2.12oz)

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This healthy turkey lasagna with vegetables is full of flavour, creamy, satisfying and made using a very moderate amount of cheese. It’s quick and easy to assemble, perfect to make even on a weeknight.

You might also like my vegetarian lentil lasagna recipe.

Side view of turkey lasagna slice with slaw and fork on white plate.

This Turkey Lasagna is a lighter, healthier version of traditional lasagna which is packed with high-calorie ingredients. This recipe is still comforting and delicious but some of the cheese has been replaced by vegetables. High in protein as well as fibre it is also much lower in saturated fat than the classic version.

Turkey is such a versatile meat and, in my opinion, can be used instead of beef in most dishes. It's healthy, affordable and my favourite choice when it comes to ground meat. It makes a fantastic beef substitute in bolognese sauce as well as stuffed peppers. And I guarantee you won't miss the red meat in this rich and flavourful turkey shepherd's pie!

I have tested several versions of this recipe before finally settling on this one. I can honestly say that this is the best turkey lasagna I have ever had!

Turkey lasagna ingredients and substitutions

Ground turkey: approx. 7% fat content (I do not recommend using extra lean meat as your filling might be a little dry).
Vegetables: add bulk, flavour and texture.
Passata and tomato puree: passata is richer than canned tomatoes and my first choice for this recipe, but if you prefer using canned tomatoes that's ok too. Just increase the amount of tomato puree and add a few sundried tomatoes (or try adding some sundried tomato pesto instead).
Herbs: use Italian herbs/mixed herbs or oregano.
Soy sauce: adds flavour to the mushrooms.
Worcestershire sauce and balsamic vinegar: add depth of flavour.
Dried lasagne sheets.

White sauce ingredients

I made the bechamel sauce for this lasagna using my 3-ingredient white sauce recipe.

How to make turkey lasagna

Prepare the filling

1.Prepare mushrooms: finely chop (either by hand or in a food processor - recommended) then in a large non-stick pan heat up 2 teaspoons of oil, add the mushrooms and soy sauce. Cook over a medium heat for several minutes until all the moisture has been absorbed and the mushrooms are nicely browned. Transfer to a bowl.

2. Make vegetable base: using the same pan heat up 1 tablespoon of oil, add the onion, celery and garlic and fry gently for about 3 minutes stirring often. Add the wine, increase the heat and cook for another minute or so.

3. Add ground turkey: add the meat and cook for a few minutes until it is no longer pink, stirring often.

4. Add passata: add the passata, tomato puree, Worcestershire sauce, balsamic vinegar, herbs, nutmeg, salt and pepper. Stir, cover and simmer for 10 minutes stirring occasionally.

5. Add vegetables: stir in the grated carrot, zucchini and mushrooms. Cook for another minute then remove from the heat and adjust the seasoning as needed.

Preheat the oven to 350 F/ 180 C/ 170 fan/ gas mark 4.

Finely chopped mushrooms in large pan. — 1

Chopped onion and celery in large frying pan. — 1

Make the bechamel sauce

1. Make roux: in a saucepan melt the butter, add the flour and whisk until a smooth mixture forms.

2. Make sauce: Gradually start adding the milk whisking all the time until the mixture thickens and starts bubbling up (you may not need to add all the milk). Remove from the heat, season to taste and set aside for 5 minutes.

Bechamel sauce in saucepan with green whisk. — 2

Assemble and bake

1. Lasagne noodles: lightly grease the bottom of a 20/30 cm (8.5/11.5'') dish and arrange 3 lasagne sheets in a single layer.

2. Add filling: cover with half of the filling mixture and smooth out.

3. Add bechamel: spread about 40 % of the bechamel sauce over the top. Cover with 3 more lasagne sheets and add the remaining filling mixture. Even out then cover with the 3 remaining lasagne sheets.

4. Finish off: pour the rest of the bechamel sauce over the top of the lasagna and scatter the cheese.

5. Bake: bake in the centre of the oven for 45-50 minutes until nicely browned. If after 35-40 minutes the top is still pale broil for the final few minutes (increase the heat to 420 C and cook in the upper part of the oven).

6. Rest: remove from the oven, set aside for 10-15 minutes then serve.

Top down view of 3 lasagne noodles lining bottom of dish. — 1

Turkey vegetable lasagna filling mixture in dish. — 1

Side dishes to serve with healthy turkey lasagna

In addition to traditional bruschetta and caesar salad these will also work well:

And if you need more inspiration check out also these easy side dish ideas!

What can I make ahead

You can prepare the entire dish ahead, refrigerate it covered overnight and bake the following day. Mist the inside of the foil to prevent it sticking to the top of the lasagna (remove before baking).

Alternatively make the filling mixture and refrigerate overnight. The following day prepare the white sauce, assemble the dish and bake.

Can I use fresh lasagne sheets

Yes, you can if that's what you prefer. For me dried pasta works better as it has more structure so it's perfect for rich, meat-based sauces and doesn't overcook easily. Fresh pasta, on the other hand, can become too soft if overcooked (plus it's also more expensive and has a short shelf life). On the other hand, unlike dried lasagne noodles fresh noodles can be cut to fit your dish.

If you decide to use fresh pasta reduce cooking time by 10-15 minutes.

Good to know

Neither dried nor fresh lasagne sheets need to be precooked.

Top tips

Use ground turkey with approx. 7% of fat (so use lean but not extra lean meat). This recipe will also work with beef or chicken.
Ensure the filling is well seasoned before assembling the recipe (the lasagne noodles will absorb some of the flavour as they cook). It is important to also season the white sauce.
The bechamel sauce should be quite thick so it can form a creamy layer (you may not need to use all the milk).
Reserve approx. 60 % of the white sauce to pour over the top of the lasagna.
Rest for 10-15 minutes before serving.
Best served hot.
Refrigerate leftovers, covered, for up to 3 days. Reheat individual portions in the microwave.

Freezing

It's best to freeze turkey lasagna uncooked, wrapped tightly with plastic wrap or foil, for up to 3 months. Bake from frozen for about 90 minutes (or until fully cooked), covering loosely if the top starts to brown too quickly.

You can also freeze cooked lasagna portions in airtight containers (note, however, that they will have a slightly different texture after defrosting). Defrost in the fridge overnight and bake, covered, until piping hot.

Check out also these other delicious meal ideas!

Keep in touch!

If you make this turkey lasagna recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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Healthy Turkey Lasagna with Vegetables

Turkey lasagna ingredients and substitutions