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Ground Turkey Vegetable Lasagna

recipe at a glance
Rating: 5/5 5 stars
3 reviews
2 comments

ready in: 1-2 hrs
serves/makes:   8
  

recipe id: 33959
cook method: oven, stovetop

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ingredients

1 pound ground turkey breast
1 large onion, chopped
1 teaspoon garlic, minced
1 pound eggplant, cut into 1/4-inch cubes
1/4 pound fresh mushrooms, quartered
1 tablespoon olive oil
1 can (14.5 ounce size) tomatoes
1 can (8 ounce size) tomato sauce
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) ricotta cheese
8 ounces reduced-fat Mozzarella cheese
1 cup Parmesan cheese
non-stick cooking spray

directions

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.

cook's notes

Fat free ricotta cheese and fat free Parmesan cheese may be used to reduce fat content.

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BASBOATJON

nutrition

504 calories, 18 grams fat, 45 grams carbohydrates, 37 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com
Oct 25, 2013

Guest Foodie
COMMENT:
Do you need to use the no-boil noodles or any uncooked lasagna noodles?

CDKitchen Note: You can use either (the no-boil kind really aren't very different from regular pasta in my experience)



Registered Member at CDKitchen.com
Oct 17, 2013

VickiesRecipes
Member since: May 8, 2010
COMMENT:
Looks delicious! Can't wait to try it



Registered Member at CDKitchen.com



Member since: January 23, 2013
REVIEW: recipe rating
I tried this recipe and was blown away by the flavor, my son actually is a very picky eater, he took two bites looked at me and said mom, this is the best lasagna I've ever had. This was my very first time making lasagna. This is certainly a favorite in my home. I did amp up the cheese with sargento 6 cheese Italian blend. I also added yellow squash, and I opted for chicken stock instead of wine. Superb!



Guest at CDKitchen.com



REVIEW: recipe rating
This recipe was GREAT! It was easy to double so I could throw one in the freezer. I used zuccini instead of eggplant and chicken stock instead of wine. My husband loved it and my two year old gobbled it up and said "this is very yummy!" There is enough left for us to have another dinner out of it and freeze a few servings for lunches out of the one lasagna! I am adding it to my favourite recipes collection! Thanks!



Guest at CDKitchen.com



REVIEW: recipe rating
This recipe was delicious and gave me less of a guilty conscious! I used whole wheat lasagna noodles--they cooked up perfectly! I also substituted fat-free cottage cheese for the ricotta. The addition of the eggplant is also yummy and a good way to incorporate a vegetable into this all in one dish! Easy to make and yummy. Thanks for sharing this recipe! It will become a staple in our house!