Wednesday, March 25, 2009

Turkey & Veggie Lasagna

This was a pretty tasty lasagna that I made the other night. I had some ground turkey that I wanted to use so I added it to my usual vegetarian lasagna. It was delicious, but I think next time I will try shredded chicken instead of the turkey. 

2 Tbs. olive oil

1 large onion

3 cloves of garlic, minced

1 lb ground turkey


2 bell peppers, diced

1 ½ lb zucchini, sliced (green and yellow)

3 cups fresh spinach, chopped


1.5  tsp salt and pepper

1 tsp Italian seasoning

15oz low fat ricotta

1 egg and 1 egg white, beaten

3 fresh tomatoes, sliced

½ cup grated parmesan

2 jars marinara sauce

1.5 cup part skim mozzarella, grated

16 oz no-boil lasagna noodles


  1. Sauté the peppers with a little olive oil and salt/pepper until just tender.  Set aside in a bowl.
  2. Sauté the zucchini with a little olive oil and salt/pepper until just tender.  Set aside in a bowl.
  3. In a large skillet, sauté onion and garlic in olive oil until onions are soft; add ground turkey and brown. Add the marinara sauce and stir well.  
  4. In a bowl, mix the ricotta with eggs, spices, and salt and pepper. Mix in the chopped spinach.



Coat the bottom of a 13x9” and a pan with spaghetti sauce

  1. Put a layer of lasagna noodles in pan..In turns layer the meat sauce, noodles, veggies, noodles, ricotta, noodles and so on until you use up all the ingredients., ending with lasagna noodles on top.
  2. Top with a layer of marinara sauce, then mozzarella cheese and parmesan cheese.
  3. Garnish with sliced tomatoes.
  4. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Uncover, and then bake 10 more minutes. Let it cool and set up for about 10 minutes before serving. 

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