Ground Turkey Vegetable Lasagna
ready in: 1-2 hrs
recipe id: 33959
cook method: oven, stovetop
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
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.
Fat free ricotta cheese and fat free Parmesan cheese may be used to reduce fat content.
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