Turkey Vegatable Lasagna
- Number of Servings: 18
Ingredients
3 large zucchini 1 large Bell Pepper (I used red)1 LB ground turkey3 large onions (I used 2 red and 1 yellow)1 pkg mushrooms (I used crimini)1 stalk of broccoli3 can of tomatoes (use whatever you want, I used 2 with Italian spices and 1 with sweet onions)1 lb of grated cheese15 oz Ricotta Cheese2 pkgs of whole wheat lasagna noodlesBaby CarrotsSea Saltfresh ground pepperItalian spices olive oil
Heat olive oil in a large pan (like one you would boil spaghetti in).
Cut onions up, I like to have then different sizes, but what ever way you prefer. When the oil is hot add onions. Add salt and pepper.
Clean and cut mushrooms. When the onions start to get soft add the mushrooms.
While these are cooking cut up the other vegetables. Cut them to what ever size you prefer. I didn't cut the carrots. Add them with the cans of tomatoes when the onions and mushrooms are really cooked and starting to caramelize.
Cut this slow until everything is cooked and very soft. You can also cook them all in a slow cooker. Add spices as needed. Brown the ground turkey and add to the veggies.
Mix some Italian spices with the ricotta cheese.
Put the uncooked noodles in the bottom of the pan and start making layers of sauce, ricotta cheese, mozzarella cheese and more noodles ending with a layer of mozzarella cheese.
Add more water if needed to just be able to see it.
Cover tightly with foil and bake at 350 for about 1 1/2-2 hours.
The sauce should be thick and the noodles fully cooked. To make the top payer of cheese crusty, uncover and cook for 10 more minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user MAMADAWN1.
Cut onions up, I like to have then different sizes, but what ever way you prefer. When the oil is hot add onions. Add salt and pepper.
Clean and cut mushrooms. When the onions start to get soft add the mushrooms.
While these are cooking cut up the other vegetables. Cut them to what ever size you prefer. I didn't cut the carrots. Add them with the cans of tomatoes when the onions and mushrooms are really cooked and starting to caramelize.
Cut this slow until everything is cooked and very soft. You can also cook them all in a slow cooker. Add spices as needed. Brown the ground turkey and add to the veggies.
Mix some Italian spices with the ricotta cheese.
Put the uncooked noodles in the bottom of the pan and start making layers of sauce, ricotta cheese, mozzarella cheese and more noodles ending with a layer of mozzarella cheese.
Add more water if needed to just be able to see it.
Cover tightly with foil and bake at 350 for about 1 1/2-2 hours.
The sauce should be thick and the noodles fully cooked. To make the top payer of cheese crusty, uncover and cook for 10 more minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user MAMADAWN1.
Nutritional Info Amount Per Serving
- Calories: 342.9
- Total Fat: 11.9 g
- Cholesterol: 42.1 mg
- Sodium: 228.9 mg
- Total Carbs: 43.3 g
- Dietary Fiber: 7.3 g
- Protein: 20.7 g
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