Turkey and Spinach Veggie Lasagna
- Turkey and Spinach Veggie Lasagna
- Recipe
- Ingredients
- Instructions
Lightened-up, skinny lasagna with ground turkey and plenty of vegetables – carrots, onion, zucchini and spinach!
This jet lag is no joke. I’ve been up at 3AM consistently all week. After all, I’ve been in three different time zones the last few weeks.
So here I am, stuffing my face into this lasagna at 4:34AM.
Because technically, it’s 2:34PM in Cape Town, which makes it lunch time. Plus, this has veggies, cheese, pasta and some more cheese.
Recipe
Yield: 12 servings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour
Ingredients
Instructions
1. Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
3. Heat olive oil in a large skillet over medium high heat. Add garlic, onion, zucchinis and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Stir in ground turkey and cook until turkey has browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; season with salt and pepper, to taste. Drain excess fat.
5. Stir in tomatoes, tomato paste and Italian seasoning until well combined; bring to a simmer until thickened, about 8-10 minutes.
6. In a medium bowl, combine ricotta, spinach, Parmesan and egg; set aside.
7. Spread 1 cup tomato mixture onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese mixture and 1 cup mozzarella cheese. Repeat with a second layer. Top with remaining noodles, tomato mixture and remaining 1/2 cup mozzarella cheese.*
8. Place into oven and bake for 35-45 minutes, or until bubbling. Then broil for 2-3 minutes, or until top is browned in spots.
9. Let cool 15 minutes. Serve, garnished with parsley, if desired.
