Yummy Turkey and Veggie Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 305.0
- Total Fat: 7.9 g
- Cholesterol: 65.4 mg
- Sodium: 563.6 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 6.7 g
- Protein: 28.6 g
View full nutritional breakdown of Yummy Turkey and Veggie Lasagna calories by ingredient
Introduction
A great healthy play on lasagna. The veggies give it a great color and even better taste! The veggie cheese also is really really good! A great healthy play on lasagna. The veggies give it a great color and even better taste! The veggie cheese also is really really good!Number of Servings: 6
Ingredients
-
Ground Turkey
1 onion
1 squash
1 zuchinni
1 red pepper
1 crown of brocolli
baby carrots (14)
1 cup uncooked spinach
wheat lasagna noodles (9...3 noodles for each layer)
28 oz can of diced tomatoes
1 casserole dish
Directions
1. Prep your lasagna noodles by boiling them according to the directions on the package.
2. boil your brocolli and carrots to desired tenderness. When finished chop up and add to a mixing bowl
3. Cook your onion and turkey meat and then add to mixing bowl with carrots and brocoli.
4. After you finish cook the turkey, add the red pepper, squash, zuchinni, and spinach to the pan and saute for 5-6 minutes. When done add to mixing bowl.
5. mix the turkey meat and all cooked veggies really well (dont add tomatoes just yet!)
No to prep lasagna...go ahead and preheat to 350 degrees.
1. Spread half or a little bit more of the tomatoes along the bottom of the pan. Then add your first layer of noodles...3 noodles per layer!
2. Add your first layer of the turkey and veggie mixture (should be half of what you have in your bowl).
3. Now take the ricotta cheese and form small 6-8 (maybe 1/2 inch) balls and place on top of mixture. Then add 1/3 cup of the veggie cheese.
4. Add second layer of noodles.
5. Repeat step 3 with adding mixture and cheeses (you should use all of the meat and veggie mixture on this step as well as the ricotta. Make sure to save some of the veggie cheese for the top!)
6. Add last layer of noodles
7. On top of the last layer spread out the remaining tomatoes, then top with the last 1/3 cup of veggie cheese.
You can also garnish with parsley or add other herbs like basil if you would like to add a little more flavor.
Cook on 350 for 45 minutes.
Serving Size: makes 6 fairly large servings. You can cut back if you would like on the serving size.
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHER0311.
2. boil your brocolli and carrots to desired tenderness. When finished chop up and add to a mixing bowl
3. Cook your onion and turkey meat and then add to mixing bowl with carrots and brocoli.
4. After you finish cook the turkey, add the red pepper, squash, zuchinni, and spinach to the pan and saute for 5-6 minutes. When done add to mixing bowl.
5. mix the turkey meat and all cooked veggies really well (dont add tomatoes just yet!)
No to prep lasagna...go ahead and preheat to 350 degrees.
1. Spread half or a little bit more of the tomatoes along the bottom of the pan. Then add your first layer of noodles...3 noodles per layer!
2. Add your first layer of the turkey and veggie mixture (should be half of what you have in your bowl).
3. Now take the ricotta cheese and form small 6-8 (maybe 1/2 inch) balls and place on top of mixture. Then add 1/3 cup of the veggie cheese.
4. Add second layer of noodles.
5. Repeat step 3 with adding mixture and cheeses (you should use all of the meat and veggie mixture on this step as well as the ricotta. Make sure to save some of the veggie cheese for the top!)
6. Add last layer of noodles
7. On top of the last layer spread out the remaining tomatoes, then top with the last 1/3 cup of veggie cheese.
You can also garnish with parsley or add other herbs like basil if you would like to add a little more flavor.
Cook on 350 for 45 minutes.
Serving Size: makes 6 fairly large servings. You can cut back if you would like on the serving size.
Number of Servings: 6
Recipe submitted by SparkPeople user HEATHER0311.