Turkey and Vegetable Lasagna
This recipe was inspired by a friend. She wanted a lasagna that was a bit healthier, and had lots of vegetables. It looked decadent and it was probably one of the heaviest lasagnas I have ever made. Both she and her husband loved it.
Ingredients
1 small onion, chopped
1 pound ground turkey
28 ounces tomato puree
28 ounces crushed tomatoes3 teaspoons salt1 teaspoon pepper2 teaspoons granulated garlic
2 tablespoons Italian herb mix
1 large zucchini
9 ounces baby spinach
4 ounces shredded carrots
12 whole grain lasagna noodles, uncooked
32 ounces part-skim ricotta cheese
2 cups shredded mozzarella cheese
Directions
In a large saute pan, over medium heat, add ground turkey and onions. Cook, breaking up the meat with a spoon, until meat is browned and crumbled.
Add tomato puree, crushed tomatoes, salt, pepper, garlic, and Italian herb mix to meat mixture. Stir until all ingredients are combined. Reduce heat to low and simmer, covered, for one hour.
Cut zucchini into 1/8 inch slices. Place on a baking sheet. Sprinkle with salt and pepper. Bake at 350 for 8 minutes.
Steam baby spinach. Allow to cool. Squeeze water out of spinach.
Spread 3/4 cup of meat sauce in the bottom of a 13 x 9 baking dish. Spread sauce so it covers the bottom of the pan.
Place 4 lasagna noodles in the bottom of the pan. Spread 1 1/2 cups of sauce on lasagna noodles. Make sure noodles are completely covered. Place 1/2 ofspinach on top of sauce. Place 1/2 of zucchini slices on top of spinach. Spread 16 ounces of ricotta cheese on top of zucchini. Sprinkle 1/4 cup of mozzarella on top of ricotta cheese. Sprinkle 2 ounces of carrots on top of mozzarella.
Place 4 lasagna noodles on top of carrots. Spread 1 1/2 cups of sauce on lasagna noodles. Make sure the noodles are completely covered. Place 1/2 ofspinach on top of sauce. Place 1/2 of zucchini slices on top of spinach. Spread remaining ricotta cheese on top of sauce. Sprinkle 1/4 cup of mozzarella on top of ricotta cheese. Sprinkle 2 ounces of carrots on top of mozzarella.
Place 4 lasagna noodles on top of second layer of lasagna. Spread remaining sauce on lasagna noodles. Make sure the noodles are completely covered. Sprinkle remaining mozzarella on top of sauce.
Bake at 350 for 45 minutes. Let stand for at least 30 minutes before cutting it into squares.
Nutrition FactsServings: 12Amount per serving Calories 440% Daily Value*Total Fat 12.8g 16%Saturated Fat 5g 25%Cholesterol 65mg 22%Sodium 917mg 40%Total Carbohydrate 57.9g 21%Dietary Fiber 10.6g 38%Total Sugars 8.5g Protein 32.1g Vitamin D 0mcg 0%Calcium 313mg 24%Iron 7mg 37%Potassium 722mg 15%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.