Minced turkey is a fantastic lean protein option and can be made using either breast or thigh meat, depending on your dietary preferences. If you’re aiming to reduce fat intake, opt for minced turkey breast, which is lower in fat but still delivers plenty of flavour. In this lighter twist on a classic lasagne, we skip the traditional white sauce in favour of a clever, fuss-free alternative: a creamy mixture of fat-free quark and finely grated Parmesan cheese.
This not only saves time but also reduces the overall fat content while keeping that familiar richness and depth of flavour.
To add a satisfying crunch to the top, we make a simple breadcrumb topping using toasted bread—though stale bread works just as well, making this a great opportunity to use up leftovers. Once blitzed, the crumbs turn golden and crispy in the oven, giving this comforting dish the perfect finishing touch.
Each hearty serving of this turkey lasagne is not only delicious and easy to prepare, but also nutritionally balanced, providing around 630 kcal, a generous 68g of protein, 37g of carbohydrates (including 18g of natural sugars), just 7g of fat (2.5g of which are saturates), 12.5g of fibre, and 1.1g of salt. It’s a wholesome, lighter take on a family favourite that doesn’t compromise on flavour or texture.
Turkey lasagne ingredient list!
One teaspoon of olive oil
Turkey mince 750g/1 pound 10 ounces
Two onions, cut into quarters
Four carrots, chopped into pieces
Three peeled and halved garlic cloves
One teaspoon of dried oregano
One teaspoon of dried thyme
3½oz (100g) of tomato purée
Two cubes of reduced-salt chicken stock or two 28g pots of reduced-salt chicken stock
Two 400g cans of diced tomatoes
small handful of finely chopped basil
8½ ounces (240g) of frozen chopped spinach
Four pieces of wholemeal bread (if you have stale bread, use that)
750g/1 pound 10 ounces of fat-free quark
50g/1¾oz of finely grated Parmesan
Dried lasagna sheets weighing 375g/13oz
Frozen peas, 640g/1lb, 6oz, freshly ground black pepper
Turkey lasagne- step by step instruction guide!
Step 1
Over medium heat, preheat a large, deep-sided sauté pan or flameproof casserole. Stirring often, add the turkey and olive oil and cook for 3–4 minutes, or until browned all over. In the meantime, pulse the garlic, onions, and carrots in a food processor until they are roughly chopped, or roughly chop them by hand. Cook them for five minutes over medium heat after adding them to the pan. It’s a good idea to cover the pan to assist preserve the moisture and steam the vegetables at the same time, as you want them to soften but not colour.
Step 2
Cook for one more minute after adding the thyme and oregano. Add the tomato purée and increase the heat, stirring continuously until everything is well mixed. Add the tomatoes after crumbling in the stock cubes or adding the stock pots. Pour water into each of the empty tomato cans, swirl, and then add to the pan. Bring to the boil after giving it a good stir. Reduce the heat to a simmer and cook for 10 minutes, or until the sauce has somewhat reduced and the turkey is soft.
Step 3
Add the frozen spinach and chopped basil, then heat for an additional five minutes, stirring now and again. If you’re using fresh bread, lightly toast it in the interim and then let it cool. The oven should be preheated to 220C/200C Fan/Gas 7.
Step 4
Place the quark in a bowl, then combine thoroughly with the grated Parmesan and a generous amount of black pepper.
Step 5
Begin assembling your lasagne by placing a large, oblong baking dish—measuring approximately 32 x 23 cm (13 x 9 inches)—on a baking tray. This extra step helps catch any bubbling sauce that may escape during baking and makes transferring the dish in and out of the oven much easier.
Start by spooning about one-third of the turkey ragù into the base of the dish. Use the back of a spoon or a spatula to spread it out evenly, making sure the entire bottom surface is covered in a smooth, even layer. This will form a rich, flavourful foundation for your lasagne.
Step 6
Next, lay one-third of the lasagne sheets over the ragù, overlapping slightly if needed, so the meat layer is completely covered. Then, spoon one-third of the quark and Parmesan mixture over the pasta, smoothing it out gently to form a creamy layer that will melt beautifully as it bakes.
Repeat this layering process two more times—ragù, pasta, quark—until all the components have been used, finishing with a final layer of the quark mixture on top. This top layer will become golden and slightly crisp in the oven, forming a delicious contrast to the soft layers beneath. Your lasagne is now ready to be topped and baked to perfection.
Step 7
Sprinkle the toasted bread on top of the prepared lasagne after pulverising it in a food processor or blender to create crumbs. After 30 minutes of baking, cover with foil and continue cooking for another 15 minutes, or until golden brown and bubbling.
Step 8
As the lasagne finishes baking and turns golden and bubbling on top, remove it from the oven and set it aside to rest for about five minutes. Allowing it to stand not only makes it easier to slice and serve, but also gives the layers a chance to settle and the flavours to fully develop. While the lasagne is resting, bring a medium saucepan of water to a boil. Once the water reaches a rolling boil, add the frozen peas and cook for two to three minutes, just until they’re tender and heated through—be careful not to overcook them, as they’re best when they retain a little bite and their vibrant green colour.
Step 9
Drain the peas well and set them aside. Once the lasagne has rested, cut it into portions and serve hot, with a generous helping of the bright, sweet peas on the side for a simple, nutritious accompaniment that complements the richness of the dish perfectly
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