Turkey Vegetable Lasagna



1 lb onion, diced

3 tbsp olive oil

3 Cloves garlic, crushed

7-1/2 c crushed tomatoes

9 oz tomato paste

1-1/2 c water

1-1/2 tsp salt

2 tsp sugar

1 tbsp dried basil, crumbled

2 tsp dried oregano, crumbled

1 tsp black pepper, freshly ground

32 oz Ricotta cheese

12 oz Mozzarella cheese, part skim, shredded

2-1/2 oz Parmesan cheese, grated

4 oz skim milk

4 Large egg whites

1/4 c fresh parsley, chopped

1/2 tsp black pepper

1 tbsp olive oil

1 Clove garlic, crushed

10 oz fresh mushrooms, sliced thin

12 oz carrots, peeled, cut into 1/4-x 1/4- x 1-inch pieces

2 lbs PULLED TURKEY, cut into 3/4-inch pieces

1 lb broccoli, stems and florets, cut into 1/2-inch pieces

6 oz fresh spinach, thoroughly washed & roughly chopped

3/4 c TURKEY BROTH or water

1/2 tsp salt

1/2 tsp black pepper, freshly ground

24 Each or 21 oz lasagna noodles, dry

8 oz Mozzarella cheese, part-skim, shredded


Tomato Sauce

In a large pot, saute onion in oil until translucent, about 10 minutes. Add crushed garlic and saute 2-3 minutes, but do not brown garlic. Add crushed tomatoes, tomato paste, water, salt, sugar, basil, oregano, and pepper and blend thoroughly. Simmer sauce over medium heat 45 minutes to 1 hour, until thick. Taste and adjust seasonings if necessary. Yield: 2-1/2 quarts.

Ricotta Filling

Blend cheeses, milk, egg whites, parsley and pepper together thoroughly to a thick, spreadable consistency. Cover and refrigerate until ready to use.

Vegetable/Turkey Mixture and Lasagna Noodles

Heat oil over medium heat in large skillet. Add garlic and cook about 30 seconds, without browning. Add mushrooms and cook 3-4 minutes. Add carrots and broth; cover, and cook about 5 minutes. Add broccoli, cover again and cook about 5 minutes until broccoli and carrots are tender-crisp.

Uncover, increase heat to high, add spinach and cook quickly until spinach is wilted and moisture has almost all evaporated. Transfer vegetable mixture to a flat pan, stir in pulled turkey, salt, and pepper and allow mixture to cool.

Cook lasagna noodles in rapidly boiling, salted water about 8 minutes. Cool completely in cold, running water and drain.

Assembly and Bake

Spread 6 ounces of tomato sauce in the bottom of a 4-inch-deep hotel pan. Lay 7 or 8 lasagna noodles in a single layer to cover bottom of pan completely. Spread 1/2 of the Ricotta mixture (about 24 ounces) over noodles, spreading it into an even layer. Spread half of vegetable/turkey mixture over Ricotta. Spread 24 ounces of tomato sauce over vegetables, covering vegetables and turkey completely. Repeat layering process with the same amounts of noodles, Ricotta, vegetables and turkey, tomato sauce and another layer of noodles. Top with 20 ounces of tomato sauce and shredded Mozzarella.

Bake, uncovered in 375 degree F oven for about 1 hour 15 minutes, until cheese is melted and lightly browned.

Let stand in a warming oven at least 20 minutes before cutting. Serve 10 ounce portions (20 per pan).

Nutrition Facts

460 Total Calories

160 Calories from Fat

18 g Total Fat

28 % Daily Total Fat

9 g Saturated Fat

45 % Daily Saturated Fat

85 g Cholesterol

28 % Daily Cholesterol

810 mg Sodium

34 % Daily Sodium

40 g Total Carbohydrates

13 % Daily Total Carbohydrates

5 g Dietary Fiber

20 % Daily Dietary Fiber

11 g Sugars

36 g Protein

80 % Daily Protein

45 % Daily Vitamin C

50 % Daily Calcium

20 % Daily Iron