Turkey and Mixed Mushroom Lasagna

Healthy Turkey and Mushroom Lasagna

There’s really nothing like a slice of good lasagna, served piping-hot, fresh from the oven with a medley of melted cheeses ready to tease your palate. Mmm…cheese. This Healthy Turkey and Mushroom Lasagna Recipe is really simple to make and it tastes great! It is a healthy dinner that the whole family will enjoy.

Healthy Turkey and Mushroom Lasagna


1 Bay leaf
1 tablespoon Olive oil
1 teaspoon Dried mixed herbs
1/4 teaspoon Freshly grated nutmeg
15 g/1/2 oz Butter
25 g/1 oz Plain flour
225 g/8 oz Cooked turkey, cubed
400 g Can plum tomatoes, drained and chopped
225 g/8 oz Mixed mushrooms eg, button, chestnut and Portobello, wiped and sliced
300 ml/1/2 pint Skimmed milk
Lasagna 9 sheets, about 150 g/5 oz
Salt and freshly ground black pepper

For the topping:
1 Medium egg, lightly beaten
200 ml/7 fl oz 0%-fat Greek yogurt
1 tablespoon Finely grated Parmesan cheese
Mixed salad leaves, to serve


Preheat the oven to 180C/350F/Gas 4. Heat the oil and cook the mushrooms until tender and all the juices have evaporated. Remove and reserve.

Put the butter, flour, milk and bay leaf in the pan. Slowly bring to the boil, stirring until thickened. Simmer for 2-3 minutes. Remove the bay leaf and stir in the mushrooms, turkey, nutmeg, salt and pepper.

Mix together the tomatoes, mixed herbs and season with salt and pepper. Spoon half into the base of a 1.7 litre/3 pint ovenproof dish. Top with 3 sheets of lasagna, then with half the turkey mixture. Repeat the layers, then arrange the remaining 3 sheets of pasta on top.

Mix together the yogurt and egg. Spoon over the lasagna, spreading the mixture into the corners. Sprinkle with the Parmesan and bake in the preheated oven for 45 minutes. Serve with the mixed salad.

Turkey and Mushroom Lasagna photo

Get a taste of Italy with this healthy, high-protein recipe. The perfect idea for a healthy Italian food dinner.

Photo by polleydan