One Pot Ground Turkey and Spinach Lasagna Recipe

One pot turkey spinach lasagna is sure to become a family favorite. It’s packed with flavorful ground turkey, zesty tomato sauce, and cheese. It’s the perfect blend of comfort food and convenience.

A picture of turkey spinach lasagna on a white plate with a fork

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Lasagna is a classic favorite, packed with layers of noodles, sauce, and cheesy goodness. But, let’s face it, making traditional lasagna recipes can be time-consuming. This one-pot lasagna cuts the prep time in half! You don’t have to boil noodles, assemble the ingredients in a dish, and bake it because it’s all made in one pan. It still has all of the amazing flavor profiles that make lasagna the ultimate comfort food.

Why you will love spinach turkey lasagna

  • It’s convenient – With this one-pot lasagna recipe, you can enjoy all of the flavors of classic lasagna without all of the work.
  • Flavor – The combination of turkey, spinach, cheese, and sauce is the perfect blend of deliciousness, and it’s a healthier option for lasagna.
  • It’s versatile – Lasagna can be easily customized; adjust the seasoning, add more (or less) veggies and even change up the cheese. See some of my suggestions below.
a picture of the ingredients needed to make turkey spinach lasagna: tomatoes, mozzarella, ricotta, spinach, Italian Seasoning, Garlic, Olive Oil, noodles

This is a brief summary of the ingredients needed to make this delicious turkey spinach lasagna in one pot and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

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  • Lasagna noodles
  • Lean ground turkey
  • Olive oil
  • Italian seasoning
  • Garlic
  • Ricotta cheese
  • Mozzarella cheese
  • Spinach
  • Diced tomatoes or tomato sauce
  • Fresh basil or fresh oregano (optional for garnish)


  • Skillet or saucepan

How to make one pot turkey spinach lasagna

Prepare: Chop the garlic and heat olive oil in a large skillet or saute pan over medium-high heat, break the lasagna noodles in half.

A picture of the turkey and garlic cooking in a skillet

STEP 1: Once the oil is hot, add the ground turkey and cook for about 5 minutes; add the chopped garlic and cook until it starts to turn soft; about 3 to 5 minutes.

A picture of turkey in a skillet with broken lasagna noodles on top of cooked turkey and garlic

STEP 2: Reduce the heat to medium heat; add the water to the skillet and place the broken lasagna noodles on top of the turkey and garlic; cover the pan and cook until almost all of the water has absorbed and the pasta is al dente; about 10 minutes.

STEP 3: Remove the cover and scatter the garlic turkey mixture around the skillet-cooked noodles.

a picture of the skillet with cooked turkey, noodles and spinach on top

STEP 4: Pour half of the tomatoes (or sauce) and ricotta cheese on top of the lasagna noodles; top with spinach.

the last process step, cooked turkey spinach lasagna in a skillet

STEP 5: Cover and cook for a few minutes on low heat until the spinach wilts. Add the remaining sauce and sprinkle shredded mozzarella cheese on top. Garnish with fresh herbs and serve.

Ingredient notes and substitutions

The full list of ingredients to make this wonderful recipe is above, below are ingredient notes and suggestions for substitutions.

Ground turkey – This is a lean and a flavorful addition to this lasagna. It can be replaced with lean ground beef or you can leave the meat out completely for a vegetarian version.

Lasagna noodles – The best choice for lasagna noodles in this recipe is regular uncooked lasagna noodles, not the thin, no boil lasagna noodles. My preference is whole wheat lasagna noodles, but white pasta works well too.

You can also use any shape white or whole wheat noodles such as penne, ziti, pasta bows, or trumpets.

Tomatoes – I prefer using canned crushed tomatoes for this lasagna recipe. Alternatively, you can use your favorite spaghetti sauce, or marinara sauce, but you might want to omit the Italian seasoning or adjust to your taste.

Spinach – Fresh spinach is the best option for this recipe, but frozen spinach can also be used. Make sure to defrost and thoroughly drain it before adding it to the lasagna.

Garlic – I like to use fresh garlic when I cook, but if you don’t have any fresh garlic, you can replace it with 1/4 teaspoon of garlic powder.

This recipe makes two generous or three small servings, so if you are cooking for two, you can enjoy delicious lasagna again the next day. So don’t be afraid of leftover turkey lasagna!

Let it cool down to room temperature before storing it. Once it has cooled off, place the leftover lasagna in an airtight container and into the refrigerator, where it will last for 3 to 4 days. Reheat the lasagna in the oven at 350 degrees or in the microwave.

Lasagna can be frozen for up to 6 months. Place room temperature lasagna into a freezer-safe container. If you’ve doubled or tripled this recipe and have a large batch leftover, consider freezing the lasagna in portions for easy reheating. Thaw leftovers in the refrigerator or you can reheat it directly from frozen.

What to serve with lasagna

When it comes to serving spinach turkey lasagna, pairing it with the right side dishes can elevate this great meal. A fresh and vibrant side salad like a kale ceaesar salad or a zesty arugula salad is perfect. It also pairs well with a side of roasted broccoli or roasted vegetables.

If you are looking for a delicious spin on this great recipe, here are some suggestions. Feel free to adjust the ingredients and seasoning according to your taste preferences.

Mushroom and Turkey – Add sliced mushrooms along with the ground turkey for added flavor and texture.

Italian Sausage – Replace some or all of the ground turkey with Italian sausage for a more robust flavor.

Vegetarian – Skip the ground turkey and saute vegetables like zucchini and bell peppers along with spinach.

Tex-Mex – Season the ground turkey with taco seasoning and add some black beans, chopped jalapeno peppers, layer with ricotta cheese and tomato sauce.

Spicy – Add a teaspoon or two of red pepper flakes for a spicy kick.

a picture of turkey spinach lasagna on a white plate with a fork


  • The spinach may add too much moisture to the pasta, if it does, carefully drain the water from the pan before adding the remaining sauce.
  • Use a large enough skillet to comfortably hold all of the ingredients without overcrowding, which allows for even cooking. A large high-sided skillet works the best.
Can I make this recipe ahead of time?

Yes, you can easily make this recipe ahead of time. Cook the turkey, garlic and noodles. Refrigerate for up to two days. When it’s time to serve bring the chilled lasagna to room temperature and top with the spinach, cheese and sauce; cook until heated through.

Can I use a different type of cheese to make lasagna?

Yes, you can use cottage cheese instead of ricotta cheese. In addition or instead of mozzarella you can use parmesan cheese, or provolone cheese.

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A picture of turkey spinach lasagna on a white plate with a fork

Turkey Spinach Lasagna

Tasty easy lasagna made with turkey, spinach and cheese in one pot!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Click on serving size to scale this recipe

Course: Dinner
Cuisine: American Italian
Keyword: Turkey Spinach Lasagna
Servings: 2 people
Calories: 683kcal
Author: Anne Lawton


Scale this Recipe 2 people


  • 1 tablespoon Olive Oil
  • 1/2 pound Ground Turkey
  • 1 teaspoon Italian Seasoning
  • 1 clove Garlic
  • 4 Lasagna Noodles or 4 ounces dry pasta
  • 1/2 cup Ricotta Cheese
  • 3/4 cup Water
  • 1 cup Tomatoes (canned) diced, crushed or marinara sauce
  • 3 ounces Mozzarella Cheese shredded
  • 4 ounces Fresh Spinach


  • PREPARE: chop 1 clove Garlic, and heat 1 tablespoon Olive Oil over medium-high break 4 Lasagna Noodles in half and set aside.
  • Once the oil in the skillet is hot, add 1/2 pound Ground Turkey and cook for about 5 minutes; add the chopped garlic and 1 teaspoon Italian Seasoning; cook until it starts to turn soft; about 3 to 5 minutes.
  • Reduce the heat to medium heat; add the 3/4 cup Water to the skillet and place the broken lasagna noodles on top of the turkey and garlic. Cook for 10 minutes until the noodles are al dente and the water is almost absorbed.
  • Remove the cover from the pan and scatter the garlic and turkey mixture around the skillet. Pour 1/2 cup of tomatoes or sauce 1/2 cup Ricotta Cheese on top of the lasagna noodles; top with 4 ounces Fresh Spinach. Cover and cook on low heat for a few minutes until the spinach wilts.
  • Add the remaining sauce and sprinkle with 3 ounces Mozzarella Cheese, cover and cook until the cheese melts; garnish with fresh herbs and serve.


This recipe makes two generous portions or three smaller portions. You can easily double or triple this recipe using the recipe scale button above.
Store leftovers in the refrigerator three to four days or in the freezer for up to six months.


Calories: 683kcal | Carbohydrates: 57g | Protein: 54g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 657mg | Potassium: 1214mg | Fiber: 6g | Sugar: 7g | Vitamin A: 5904IU | Vitamin C: 28mg | Calcium: 292mg | Iron: 5mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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