Clean Eats Turkey and Veggie Lasagna!

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
*Jennie-O Lean Ground Turkey, 20 oz (remove)Onions, raw, 1 cup, chopped (remove)Garlic, 2.5 tsp (remove)*RAO'S Homemade all natural southern Italian pepper & mushroom sauce, 3 cup (remove)*barilla lasagna - 1 noodle, 6 serving (remove)Zucchini, 0.5 cup, shredded (remove)*Portabello Mushrooms 1C, 1 cup (remove)Carrots, raw, 1 medium -shredded (remove)Zucchini, 2-sliced lengthwise (like noodles) (remove)*Cheese - Great Value - Finely Shredded Mozzarella Cheese, .5 cup (remove)*cheese , shredded, italian style, Great Value, 1/3 C (28 g) serving, 28 gram(s) (remove)Egg, fresh, 2 large (remove)Cottage Cheese, 2% Milkfat, 2 cup (not packed) (remove)
Directions
brown meat with italian seasoning, remove meat and in a separate pot start your lasagna noodles. Heat olive oil and brown up your onion and garlic, add shredded carrot and zucchini and cook until tender. Add frozen port mush, cook through, add pasta sauce and more spices. Add your meat mixture back in. Mix, in a separate bowl, your cottage cheese, shredded italian cheese and eggs and move al dente noodles into a bowl of cool water while you finish up your sauce.
Finally add a little sauce in the bottom of your pan and layer in this order: Noodles (3), cottage cheese mixture, meat/sauce mixture, zucchini slices, cottage cheese mixture, meat/sauce mixture, noodles (3), meat/sauce.

Cook for about 45 minutes in a 350degree oven, top with mozzarella cheese during the last 15 minutes of cooking. Enjoy!!!

Serving Size: Makes 8 large size pieces in a 9 X 13 deep dish pan

Number of Servings: 8

Recipe submitted by SparkPeople user JOLIEBLONDE74.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 317.2
  • Total Fat: 14.0 g
  • Cholesterol: 107.7 mg
  • Sodium: 650.3 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 27.7 g

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