Turkey Vegetable Lasagna

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Servs: 12  Prep: 45m  Cook: 30m  

I wanted to make a lasagna that could be an entire meal by itself (for those who don't like veggies). So I came up with this. This recipe can be adapted for those with diet restrictions by using low or non- fat cheeses, low- sodium sauce, and lean ground turkey. Enjoy.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 pkgs. no-boil lasagna noodles 2 pkgs. no-boil lasagna noodles
•   1 1/2 lbs. ground turkey 1 1/2 lbs. ground turkey
•   3 (15 ounce) cans tomato sauce, any style 3 (15 ounce) cans tomato sauce, any style
•   2 pints ricotta cheese 2 pints ricotta cheese
•   16 oz. mozzarella cheese, shredded 16 oz. mozzarella cheese, shredded
•   1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
•   2 medium zucchinis 2 medium zucchinis
•   1 pkg. frozen spinach 1 pkg. frozen spinach

Instructions

1. 1. In large sauce pan cook ground turkey. Drain excess grease. Chop zucchini into small cubes.* Combine tomato sauce, zucchini, and ground turkey and simmer until bubbly. Reduce heat to low simmer. Cook for 10 minutes or until zucchini has soften.
2. 2. Thaw frozen spinach. In a mixing bowl, combine spinach and ricotta cheese.
3. 3. To assemble, in the bottom of a 13x9 inch baking dish spread a thin layer of sauce. Next, add a layer of noodles, top with half the spinach/ ricotta cheese mixture. Then, add another layer of noodles, top with a third of the sauce/zucchini/ground turkey mixture, sprinkled generously with mozzarella cheese. Repeat layers once more, topping with a layer of noodles. Top lasagna with the remainder of the sauce/ zucchini/ ground turkey mixture and mozzarella cheese. Garnish with grated Parmesan cheese.
4. 4. Preheat oven to 375 degrees F. Cover lasagna with foil and bake for 30 minutes or until noodles soften; then uncover and bake until cheese gets a golden color. Let stand for 15 minutes and serve.

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Note From The Chef

Barbara M. January 01

Note: No-boil noodles need moisture to cook; so don?t drain all the liquid from the ricotta cheese and spinach mixture, it will help the noodles to cook. If the lasagna looks too moist remove the foil earlier, just watch the cheese on top so it doesn?t over cook.
This recipe can also be adapted for those with diet restrictions by using low or non- fat cheeses, low- sodium sauce, and lean ground turkey.
* You could also puree the zucchini with some of the tomato sauce, and then add it to the rest of the sauce, if you have very picky eaters. They?ll never know.

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