Turkey and Vegetable Lasagna

Turkey and Vegetable Lasagna
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 320.8
  • Total Fat: 11.2 g
  • Cholesterol: 42.9 mg
  • Sodium: 1,344.7 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 5.3 g
  • Protein: 19.2 g

View full nutritional breakdown of Turkey and Vegetable Lasagna calories by ingredient


Different take on lasagna. Very good! Different take on lasagna. Very good!
Number of Servings: 12


    12 Wing Hing Egg Roll Wraps
    2 Jars of Emeril's Roasted Gaaahlic Pasta Sauce
    2 packages of frozen spinach thawed and squeezed.
    1.5 cups tomato sauce
    2 medium portobella mushrooms chopped coarse
    Half can of Fresh Onion/Bell Pepper mix
    1 package of Honeysuckle White Ground Turkey Breast
    3 cups of Shredded Colby and Monterey Jack Cheese
    1 Medium Eggplant peeled and sliced thinly.
    2 medium zucchini peeled and sliced length-ways thinly


In a large saucepan cook down:
2 jars of sauce
1 cup tomato sauce
onion mix

Use 2 9x13 lasagna pans. Put about a Tbsp of tomato sauce on the bottom of each pan and spread around. Fashion 2 egg roll wraps to cover bottom of pan. Use ladle and place layer of sauce mixture. Add layer of eggplant. Add another layer of egg roll wraps. Layer Zucchini. Ladle another layer of sauce mixture. Put about a half cup of cheese on each pan. Layer egg roll wrap. Ladle remaining sauce mixture on top.

Cover with foil and cook in oven for 45 min at 375. Remove foil. Add remaining cheese on top. Cook uncovered another 15 minutes.

Serves 12 (6 servings each pan)

Number of Servings: 12

Recipe submitted by SparkPeople user SAWYERASHTON.