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Ground Turkey Vegetable Lasagna
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- #33959
A great way to "lighten up" your lasagna is to use ground turkey in place of sausage or beef and add lots of veggies. This recipe fits the bill perfectly!
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
2 comments
ingredients
1 tablespoon olive oil
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, stems removed and caps quartered
1 can (14.5 ounce size) diced tomatoes, undrained
1 can (8 ounce size) tomato sauce
1/2 cup red wine
1 medium carrot, peeled and finely grated
1/4 cup minced fresh parsley
1 tablespoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
9 uncooked lasagna noodles
1 container (15 ounce size) ricotta cheese
8 ounces shredded reduced-fat Mozzarella cheese
1 cup grated Parmesan cheese
directions
Preheat the oven to 350 degrees F. Grease a 9x13 baking dish.
Heat the oil in a large skillet over medium-high heat. Add the turkey, onion, garlic, eggplant, and mushrooms. Cook, stirring frequently, for about 15 minutes or until the turkey is cooked and the vegetables are tender.
Add the tomatoes, tomato sauce, red wine, carrot, parsley, Italian seasoning, salt, and pepper. Mix well and bring to a boil. Reduce the heat to a simmer and let cook for 15 minutes uncovered.
Spread 1/4 cup of the tomato mixture in the bottom of the baking dish. Place three lasagna noodles over the sauce. Top with one-third of the ricotta, one-third of the mozzarella, and 1/4 cup of the Parmesan cheese. Repeat the layering twice, starting with the sauce.
Spread the remaining sauce over the top. Sprinkle with the remaining Parmesan.
Cover the baking dish with foil and place in the oven. Bake at 350 degrees F for 45 minutes or until the pasta is tender. Remove the foil and let bake for 5-10 more minutes or until the cheese is lightly browned.
Remove from the oven and let stand, covered, for 5-10 minutes before slicing and serving.
nutrition data
504 calories, 18 grams fat, 45 grams carbohydrates, 37 grams protein per serving.
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reviews & comments
June 28, 2020
I am about to cry!! My daughter is two weeks into being 2 (hip hip hooray) lol and she is literally clearing her plate with this recipe!! I will say I replaced a couple of ingredients due to food allergens, such as the egg plant for zucchini, mushrooms for a double portion of carrots, red wine for chicken broth, ricotta cheese for sour cream and the noodles I used were gluten free oven ready noodles!! They get a thumbs also! All the time increments worked even with those noodles they were not too soggy! I enjoyed every bite and my family did as well. Iâm so excited to eat it for leftovers and to make it again👏🏾👏🏾🙌🏾🙌🏾
December 23, 2019
We love this lasagna! My husband made it one time for my birthday and it instantly became a family favorite which we make for special occasions. Anyone who has tried it at our house has asked for the recipe.
Do you need to use the no-boil noodles or any uncooked lasagna noodles?
You can use either (the no-boil kind really aren't very different from regular pasta in my experience)
Looks delicious! Can't wait to try it
January 23, 2013
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!
August 20, 2012
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!
March 19, 2008
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!