A lean take on an old style family favorite. Ground Turkey and Vegetable Lasagna packs in the lean protein, plenty of veggies and lots of cheesy goodness. Gather ’round the table and grab a heaping helping…or two!
1 tbsp olive oil
1 lb ground turkey breast
1 large onion, chopped
1 tsp garlic, minced
1 (1-lb) eggplant, peeled and cut into 1/4-inch cubes
1/4 lb fresh mushrooms, stemmed and quartered
1 (14 1/2-oz) can crushed tomatoes
1 8-oz can tomato sauce
1/2 c dry red wine
1 medium carrot, peeled and grated
1/4 c fresh Italian parsley, minced
1 tbsp Italian seasoning
1 tsp salt
1/2 tsp pepper
9 uncooked lasagna noodles
1 (15-oz) container Ricotta cheese
8 oz reduced-fat Mozzarella cheese, grated
1 c freshly grated Parmesan cheese
Vegetable spray as needed
In large nonstick skillet over medium heat, cook turkey, onion, garlic, eggplant and mushrooms in oil until turkey fully cooked 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 1/2 of sauce on bottom of pan. Arrange 3 noodles on top. Top with 1/3 of Ricotta, 1/3 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.
Allow to sit for 10 minutes before cutting.
Cooking tip: Fat-free Ricotta cheese may be used to reduce fat content.