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Recipes for Pregnant & Breastfeeding Women

Turkey Garden Lasagna

Parents LabelPrep time: 90 minutes


  • 2 tbsp. olive oil
  • 1 garlic clove, minced
  • ½ lb. 99% fat-free ground turkey
  • 2 c. marinara sauce
  • 1 c. diced tomatoes
  • Pinch of salt
  • Pinch of pepper
  • 1 tsp. Italian seasoning
  • 2 zucchini, sliced
  • 8 oz. small mushrooms, sliced
  • 1 c. baby spinach
  • 6 whole-wheat lasagna noodles
  • 2 c. low-fat shredded mozzarella cheese
  • Nonstick cooking spray


  1. Preheat oven to 375ºF (190ºC).
  2. Spray an 8×8 baking dish with nonstick cooking spray.
  3. Add 1 tbsp. of olive oil and the garlic to a medium-sized skillet over medium heat; add the turkey and cook until it’s brown.
  4. To make the meat sauce, add the marinara sauce, tomatoes, salt, pepper, and seasoning to the skillet with the turkey. Simmer for 20 minutes.
  5. While the turkey simmers, heat 1 tbsp. of olive oil in a separate skillet and add the zucchini and mushrooms; cook over medium heat until they’re soft.
  6. Add spinach to the zucchini and mushrooms and cook, stirring, until the spinach is wilted.
  7. To assemble the lasagna:
    º spread a small scoop of meat sauce to cover bottom of pan
    º lay 2 noodles over meat sauce
    º add some mozzarella cheese
    º add a layer of meat sauce
    º add a layer of vegetable mixture
  8. Repeat step 7 two more times, ending with meat sauce and cheese as the top layer.
  9. Bake, uncovered, for about 30 minutes, or until bubbly and the cheese is melted.
  10. Remove from the oven and set aside for 10 minutes before cutting to serve.

Serves: 6

Serving size: 1/6 of the dish

This recipe has important nutrients for mom and baby, including:

Vitamin B6

Vitamin B6 helps form a baby’s red blood cells; breaks down protein, fat, and carbohydrates; and is needed for normal brain development and function. Good sources of vitamin B6 include poultry, fish, whole grains, fortified cereals, and bananas.

Reviewed by: Meredith Parkinson, RD, LDN