Description
A hearty and healthy lasagna with chunky sauce, packed with vegetables and lean protein.
Ingredients
- 12 lasagna noodles
- 1 lb lean ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 24 oz tomato sauce
- 14 oz diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 15 oz low-fat ricotta cheese
- 1 egg
- 1/4 cup fresh parsley, chopped
- 1 cup shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then drain and set aside.
- In a large skillet, brown the ground turkey over medium heat.
- Add onion, garlic, bell pepper, zucchini, and mushrooms. Cook until vegetables soften.
- Stir in tomato sauce, diced tomatoes, oregano, basil, salt, and black pepper. Simmer for 10 minutes.
- In a bowl, mix ricotta cheese, egg, and parsley.
- Spread a thin layer of meat sauce in a 9×13-inch baking dish.
- Layer 4 lasagna noodles, half the ricotta mixture, and a third of the meat sauce.
- Repeat layers, ending with meat sauce on top.
- Sprinkle mozzarella cheese over the top.
- Bake for 30 minutes or until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- You can substitute ground turkey with ground chicken or lean beef.
- Add spinach or kale for extra greens.
- Use whole wheat lasagna noodles for added fiber.
- Freeze leftovers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian