Turkey Veggie Lasagna

Name: Turkey Veggie Lasagna Recipe
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 24
Ingredients: Mix A:; 2 lb ground turkey or chicken (can use bison-add basil and taragon to taste); 1 white onion finely chopped; 4 cloves garlic finely chopped; chunk of ginger size of tip of thumb chopped finely; Scramble fry with salt and Italian seasoning (I added basil and parsley) to taste in 1 tbsp olive or grape seed oil. Drain. Set aside.; Mix B:; Mix together:; 1 cup shredded mozza/farmer cheese; 1 lb (container) Ricotta cheese; 1 container (2 cups+/-) dry cottage cheese; 4 large eggs; 1 brick thrawed frozen chopped spinach; 1/2 cup parmessan; Additional Ingredients:; 3 cups shredded cheese (mozza/farmer)( I used less); 52 oz stewed or diced tomatoes; 1 (8-12 oz) box gluten-free lasagna noodles uncooked; Yield 1-11 X 17 pans (greas or spray pans); To Layer:; Noodles space out to cover bottom (may be some space between); 1/3 of mix A; 2/3 of Mix B; 1 cup tomato; 2/3 cup mozza; Repeat 2 times. Third layer will contain all marinara remaining and all mozza remaining; Coat tin foil wiht cooking spray. Cover pans. Press the lasagna mix down firmly.; 2 Options:; 1). wrap the dish tightly with foil and refrigerate 8 hours (or overnight); 2). (or freeze at this point. Thaw completely before baking)

Minutes to Prepare: 60
Minutes to Cook: 45

Number of Servings: 24

Ingredients

Mix A:2 lb ground turkey or chicken (can use bison-add basil and taragon to taste)1 white onion, finely chopped4 cloves garlic, finely choppedchunk of ginger size of tip of thumb, chopped finelyScramble fry with salt and Italian seasoning (I added basil and parsley) to taste in 1 tbsp olive or grape seed oil. Drain. Set aside.Mix B:Mix together:1 cup shredded mozza/farmer cheese1 lb (container) Ricotta cheese1 container (2 cups+/-) dry cottage cheese4 large eggs1 brick thrawed frozen chopped spinach1/2 cup parmessanAdditional Ingredients:3 cups shredded cheese (mozza/farmer)( I used less)52 oz stewed or diced tomatoes1 (8-12 oz) box gluten-free lasagna noodles uncookedYield 1-11" X 17 " pans (greas or spray pans)To Layer:Noodles space out to cover bottom (may be some space between)1/3 of mix A2/3 of Mix B1 cup tomato2/3 cup mozzaRepeat 2 times. Third layer will contain all marinara remaining and all mozza remainingCoat tin foil wiht cooking spray. Cover pans. Press the lasagna mix down firmly.2 Options:1). wrap the dish tightly with foil and refrigerate 8 hours (or overnight)2). (or freeze at this point. Thaw completely before baking)

Directions

Place rack in middle of oven Preheat to 350 degrees. Bake, covered 30 min. Remove foil and bake 15 min more or until cheeses are lightly browned.

Remove from oven and let stand on wire rack 10-15 min before cutting.

Enjoy!

Serving Size: makes 24-3" pieces

Number of Servings: 24

Recipe submitted by SparkPeople user HEALTHREADY.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 53.3
Total Fat: 2.7 g
Cholesterol: 26.7 mg
Sodium: 28.3 mg
Total Carbs: 0.0 g
Dietary Fiber: 0.0 g
Protein: 7.3 g

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