Spinach & Ground Turkey Lasagna
Chef Giorgos Tsoulis’ spinach and ground turkey lasagna is all about simple ingredients treated with care. A slow-simmered turkey sauce, silky béchamel, and tender spinach pasta come together in layers that bake into a golden, comforting meal.
- 1 ½ kg ground turkey
- 1 onion (finely chopped)
- 1 carrot (grated)
- 1 celery stick (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 tbsp tomato paste
- 150 ml red wine
- 500 ml chicken stock
- 2 tbsp thyme (finely chopped)
- 9 spinach-flavored lasagna sheets
- salt
- pepper
- extra virgin olive oil
- 70 g butter
- 70 g all-purpose flour
- 700 ml milk
- ¼ tsp nutmeg
- 50 g Parmesan cheese (grated)
- salt
- pepper
- Parmesan cheese (grated)
- Preheat the oven to 180°C (355°F), fan-assisted.
- Heat a large, deep pot over high heat. Add a drizzle of olive oil and the ground turkey. Cook, breaking it up with a spoon, until lightly browned. Transfer to a bowl and set aside.
- Using the same pot, reduce the heat to medium. Add a little more olive oil, then add the onion, carrot, and celery. Sauté for 2–3 minutes, until softened and lightly caramelized.
- Add the garlic and cook for 1 minute. Return the turkey to the pot and stir in the tomato paste. Cook for another 2 minutes.
- Deglaze with the red wine. Once the alcohol has cooked off, add the chicken stock and thyme.
- Simmer for 35–40 minutes, until the sauce thickens and becomes rich and flavorful. Season with salt and pepper to taste.
- In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1–2 minutes, until lightly golden.
- Gradually pour in the milk, whisking continuously to prevent lumps. Continue stirring until the sauce thickens and becomes smooth.
- Remove from the heat. Stir in the Parmesan and nutmeg, then season with salt and pepper. Set aside.
- The béchamel should be creamy and smooth, with no floury taste.
- Lightly grease a 33 × 22 cm (13 × 9 in) baking dish.
- Spread a thin layer of béchamel on the bottom. Cover with 3 lasagna sheets, then add a layer of turkey sauce.
- Repeat with another layer of sheets and sauce. Finish with the final 3 sheets and spread the remaining béchamel evenly over the top.
- Sprinkle generously with grated Parmesan.
- Bake for 35–40 minutes, until golden and bubbling.
- Remove from the oven and allow to rest for 10–15 minutes before slicing and serving.
This is the kind of dish that works just as well for a relaxed weekend lunch as it does for a special family dinner. Filling without being overwhelming, it’s a reliable recipe you’ll want to return to again and again.
Ingredients
1 ½ kg ground turkey
1 onion finely chopped
1 carrot grated
1 celery stick finely chopped
2 garlic cloves finely chopped
2 tbsp tomato paste
150 ml red wine
500 ml chicken stock
2 tbsp thyme finely chopped
9 spinach-flavored lasagna sheets
salt
pepper
extra virgin olive oil
Prepare the Turkey Sauce
Preheat the oven to 180°C (355°F), fan-assisted.
Heat a large, deep pot over high heat. Add a drizzle of olive oil and the ground turkey. Cook, breaking it up with a spoon, until lightly browned. Transfer to a bowl and set aside.
Using the same pot, reduce the heat to medium. Add a little more olive oil, then add the onion, carrot, and celery. Sauté for 2–3 minutes, until softened and lightly caramelized.
Add the garlic and cook for 1 minute. Return the turkey to the pot and stir in the tomato paste. Cook for another 2 minutes.
Simmer for 35–40 minutes, until the sauce thickens and becomes rich and flavorful. Season with salt and pepper to taste.
Prepare the Béchamel
In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 1–2 minutes, until lightly golden.
Gradually pour in the milk, whisking continuously to prevent lumps. Continue stirring until the sauce thickens and becomes smooth.
Remove from the heat. Stir in the Parmesan and nutmeg, then season with salt and pepper. Set aside.
The béchamel should be creamy and smooth, with no floury taste.
Assemble the Lasagna
Lightly grease a 33 × 22 cm (13 × 9 in) baking dish.
Spread a thin layer of béchamel on the bottom. Cover with 3 lasagna sheets, then add a layer of turkey sauce.
Repeat with another layer of sheets and sauce. Finish with the final 3 sheets and spread the remaining béchamel evenly over the top.
Sprinkle generously with grated Parmesan.
Bake for 35–40 minutes, until golden and bubbling.
Remove from the oven and allow to rest for 10–15 minutes before slicing and serving.
