Quick Turkey Lasagna

  • Yield: 10 servings
  • Prep: 10 mins
  • Cook: 55 mins

For the person who doesn't have time to cook but wants to impress, combine jarred pasta sauce, leftover turkey and no-boil noodles for a perfect lasagna. If you’re using regular lasagna noodles instead of no-boil noodles, do not bake before freezing.


3cups cooked, skinless turkey, cut into strips
2-- (26-ounce) jars red pasta sauce
1package (8-ounce) no-boil lasagna noodle
2cups shredded part-skim mozzarella cheese
2packages (10-ounce) chopped frozen spinach, thawed and squeezed dry
1package (4-ounce) crumbled goat cheese


  1. Preheat oven to 350F.
  2. Combine turkey and pasta sauce.
  3. Spread thin layer of turkey sauce in a 13 x 9-inch baking dish. Top with one-third of the noodles, one-third of the remaining turkey sauce, one-third of the mozzarella, half the spinach and one-third of goat cheese. Repeat layers, using remaining spinach. Place remaining noodles, turkey sauce, mozzarella and goat cheese on top.
  4. Bake, covered, 50 minutes. Uncover and bake 5 minutes longer, or until bubbly. Serve immediately.

To Freeze:  Cool to room temperature. Wrap, label and freeze. Recommended freezing time: up to 3 months.

To Serve:  Remove from freezer and thaw several hours in refrigerator. Preheat oven to 350F, bake, covered, 25 to 30 minutes, until bubbly. Uncover and bake 5 minutes longer. Alternately, you can reheat in microwave if cut into pieces.

Recipe by Holly Clegg.

Nutritional Info *per serving

  • Calories 420
  • Glycemic Load 0
  • Fat 15g
  • Saturated Fat 7g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 3g
  • Cholesterol 70mg
  • Sodium 910mg
  • Potassium 690mg
  • Carbohydrate 41g
  • Fiber 6g
  • Sugars 15g
  • Protein 30g
  • Trans Fat 0g
  • Vitamin A 160%
  • Vitamin C 10%
  • Calcium 40%
  • Iron 25%