Yummilicious Turkey-Vegg Lasagna Recipe

Looking for an easy Yummilicious Turkey-Vegg Lasagna recipe? Learn how to make Yummilicious Turkey-Vegg Lasagna using healthy ingredients.


Submitted by msn3rd702

Makes 6 servings



Good eatin'! Full of veggies so you don't have to feel so guilty about this shameless indulgence. Also, much faster than the traditional 9-hour-ordeal 10 lb beauties that I usually crank out. I use the Ronzoni smart pasta for extra fiber...and because I felt particularly lazy and didn't feel like fussing around with a sheet of sticky noo.

Recipe Ingredients for Yummilicious Turkey-Vegg Lasagna

1/2 lb ground lean turkey
3 cloves garlic, minced
1 tsp. dried oregano leaves
1 egg
8 oz Low Fat Cottage Cheese
1/4 cup parmesan cheese, shredded
10 oz penne pasta, dry
1 cup 2% mozzarella cheese, shredded
10 fresh basil leaves, rolled and finely sliced
1 tbsp tomato paste
1 large zucchini, shredded
14 1/2 oz fire-roasted tomatoes
3 servings tomato sauce
1 med onion, chopped
1/4 cup half and half
2 oz spinach, raw
1/4 cup water

Recipe Directions for Yummilicious Turkey-Vegg Lasagna

  1. Preheat oven to 375.

  2. Cook pasta according to package's directions. Pasta is done when it is al dente (do not overcook).

  3. Meanwhile, in a large skillet over medium-high, saute chopped onions and garlic 2-3 minutes.

  4. Add ground turkey and break up with wooden spoon. Continue cooking 3-4 minutes or until turkey is mostly done. If turkey or vegetable stick, pour 1/4 cup water in to release it from the skillet.

  5. Place shredded zucchini into a clean cloth and lightly squeeze out as much of the water as you can. Add zucchini to skillet and saute 1-2 minutes or until turkey is done.

  6. Gently stir in half and half, loosening any bits off the bottom of the skillet. Add tomato paste, half of sliced basil, and oregano. Last, stir in fire-roasted chopped tomatoes (including liquid), tomato sauce, and spinach.

  7. Simmer sauce 10 minutes over medium-low.

  8. Combine cottage cheese, one beaten egg, and remaining basil in a separate bowl. Season to taste with salt and pepper, if desired.

  9. Drain pasta.

  10. Spread a thin, even layer of sauce over the bottom of a 7x11" casserole dish. Top with 1/3 cooked penne and arrange in an even layer.

  11. Next, add 1/3 of sauce. Cover that with half of the cottage cheese mixture. Sprinkle 1/3 of parmesan and mozzarella over ricotta.

  12. Repeat layers, finishing with a layer of noodles, remaining sauce, and remaining mozzarella and parm cheeses.

  13. Cover with tin foil and bake 30 minutes or until heated through. Remove tin foil and continue baking another 5-10 minutes or until cheese has melted and turned a light golden color.

  14. Remove from oven and allow to sit 5-10 minutes before serving.

Categories

Main Dish

Nutrition Facts
Serving Size 359.5g
Amount Per Serving
Calories
379
Calories from Fat
82
% Daily Value*
Total Fat
9.1g
14%
Saturated Fat
4.7g
23%
Trans Fat
0.0g
Cholesterol
67mg
22%
Sodium
668mg
28%
Potassium
343mg
10%
Total Carbohydrates
50.1g
17%
Dietary Fiber
8.1g
32%
Sugars
6.6g
Protein
29.8g
Vitamin A 37% Vitamin C 40%
Calcium 53% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in calcium
  • High in vitamin C
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