Turkey Veggie Lasagna

Source

Prep Time

15 min

Cook Time

1 hr 30 min

Total Time

1 hr 45 min

Ingredients

Display units in Metric

Serves Change

Yields 1, 9x13 casserole dish originally 1, 9x13 casserole dish

1	pound	ground turkey breast (extra lean)
1	large	onion chopped
1	teaspoon	garlic minced
1	pound	eggplant cut into 1/4-inch cubes (may sub zucchini, thawed and squeezed frozen spinach, or do a combo
¹⁄₄	pound	fresh mushrooms quartered
1	tablespoon	olive oil
1	can	(14.5 ounce size) tomatoes or fresh
1	can	(8 ounce size) tomato sauce low sodium
¹⁄₂	cup	red wine
1	medium	carrot grated
¹⁄₄	cup	parsley minced
1	tablespoon	Italian seasoning
1	teaspoon	salt
¹⁄₂	teaspoon	black pepper
9		uncooked lasagna noodles
1	container	(15 ounce size) part-skim ricotta cheese
8	ounces	part-skim Mozzarella cheese
1	cup	Parmesan cheese
		non-stick cooking spray

In large non-stick skillet over medium high heat, cook turkey, onion, garlic, eggplant and mushrooms in oil until turkey is no longer pink and vegetables are tender, about 15 minutes.

Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, Italian seasoning, salt and pepper. Bring to boil; reduce heat and simmer for 15 minutes.

Spray 13 x 9-inch pan with vegetable spray. Spread 1/4 of sauce on bottom of pan. Arrange 3 noodles on top. Top with 1/3 of Ricotta, 1/3 of Mozzarella and 1/4 of Parmesan. Repeat twice to make 3 layers total. Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.

Cover with foil and bake at 350 degrees F. for 45 minutes or until noodles are tender. Uncover and continue baking for an additional 5 to 10 minutes or until cheese is lightly browned.

In large non-stick skillet over medium high heat, cook turkey, onion, garlic, eggplant and mushrooms in oil until turkey is no longer pink and vegetables are tender, about 15 minutes.
Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, Italian seasoning, salt and pepper. Bring to boil; reduce heat and simmer for 15 minutes.
Spray 13 x 9-inch pan with vegetable spray. Spread 1/4 of sauce on bottom of pan. Arrange 3 noodles on top. Top with 1/3 of Ricotta, 1/3 of Mozzarella and 1/4 of Parmesan. Repeat twice to make 3 layers total. Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.
Cover with foil and bake at 350 degrees F. for 45 minutes or until noodles are tender. Uncover and continue baking for an additional 5 to 10 minutes or until cheese is lightly browned.

Comments & Personal Notes

Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.

Try it FREE for 14 days! No credit card required!

Start my free 14-day trial

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.