Turkey Lasagna

Serve this lasagna up for a quick and nutritious dinner.

April 2018

  • Here's a quicker version of a family favorite.
    Photo by Pixabay/angelorosa

Yield: 6 servings

This recipe originally ran in the January 2006 edition of Capper's Farmer.


  • 1 tablespoon olive oil
  • 2 pounds ground turkey
  • 1 jar (26 ounces) spaghetti sauce
  • 6 lasagna noodles, cooked according to package directions
  • 1 package (8 ounces) shredded Italian cheese blend


  1. Heat oven to 350 degrees Fahrenheit.
  2. Heat oil in a large, nonstick skillet over medium-high heat. Crumble and cook turkey until no longer pink, about 5 minutes; drain. Stir in spaghetti sauce.
  3. Spoon some meat sauce into the bottom of a 9-by-13-inch baking pan.  Layer on 3 lasagna noodles, 1/2 of the meat sauce and 1/2 of the cheese.  Repeat with remaining ingredients.  Bake until hot and bubbly, about 30 minutes.

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