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Dinner Recipes

Turkey Vegetable Lasagna

This lasagna is ready for the oven in a flash, thanks to no-boil noodles, leftover turkey and storebought red pepper pasta sauce.

Serving Size:


Active Time:

30 min.

Total Time:

1 hr., 25 min.


  • 1 (15 oz.) cont. ricotta cheese
  • 1 (10 oz.) pkg. frozen chopped kale, thawed, squeezed dry
  • 3 cups shredded Italian cheese blend, such as 4-cheese pizza, 12 oz.
  • ½ cup milk
  • 1 (24 oz.) jar spicy red pepper pasta sauce
  • 1 (14.5 oz.) can petite diced tomatoes
  • 2 cups chopped leftover roast turkey
  • 12 sheets oven ready lasagna noodles, from 15-oz. pkg.
  • Chopped fresh parsley, optional


  1. Preheat oven to 375°F. Coat 13″x9″ baking dish with cooking spray. In medium bowl, combine ricotta, kale, ½ cup shredded cheese blend and milk; reserve. In another medium bowl, combine pasta sauce, diced tomatoes and turkey; reserve.  
  2. Spread 1 cup reserved sauce mixture over bottom of baking dish. Top with 3 noodles, ¾ cup reserved sauce, ⅓ of reserved ricotta mixture (generous 1 cup) and ½ cup shredded cheese blend. Repeat layering 2 more times. Top with remaining 3 noodles and sauce mixture. 
  3. Cover lasagna with foil. Bake 45 minutes. Remove foil; sprinkle top with remaining 1 cup shredded cheese blend. Bake, uncovered, 10 minutes or until cheese is melted. If desired, sprinkle with parsley.

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