Servings: 
8
Ethnicity: 
Italian
Preparation Method: 
Bake
Product Type: 
Ground Turkey

Nutrition Facts

  • 438 Total Calories
  • 16 g Total Fat
  • 32 % Daily Total Fat
  • 80 g Cholesterol
  • 953 mg Sodium
  • 36 g Total Carbohydrates
  • 37 g Protein

Ground Turkey and Vegetable Lasagna

Recipe by The National Turkey Federation

1 tablespoon:
olive oil
1 pound:
GROUND TURKEY BREAST
1 large:
onion, chopped
1 teaspoon:
garlic, minced
1 (1-pound):
eggplant, peeled and cut into 1/4-inch cubes
1/4 pound:
fresh mushrooms, stemmed and quartered
1 (14 1/2-ounce):
can crushed tomatoes
1 8-ounce:
can tomato sauce
1/2 cup:
dry red wine
1 medium:
carrot, peeled and grated
f1/4 cup:
resh Italian parsely, minced
1 tablespoon:
Italian seasoning
1 teaspoon:
salt
1/2 teaspoon:
pepper
9:
uncooked lasagna noodles
1 (15-ounce) container:
Ricotta cheese
8 ounces:
reduced-fat Mozzarella cheese, grated
1 cup:
freshly grated Parmesan cheese
As needed:
vegetable spray
 

In large nonstick skillet over medium heat, cook turkey, onion, garlic, eggplant and mushrooms in oil until turkey is no longer pink and vegetables are tender, about 15 minutes.

Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, Italian seasoning, salt and pepper. Bring to boil; reduce heat and simmer for 15 minutes.

Spray 13 x 9-inch pan with vegetable spray. Spread 1/2 of sauce on bottom of pan. Arrange 3 noodles on top. Top with 1/3 of Ricotta, 1/3 Mozzarella and 1/4 of Parmesan. Repeat twice to make 3 layers total. Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.

Cover with foil and bake at 350 degrees F for 45 minutes or until noodles are tender. Uncover and continue baking for an additional 5 to 10 minutes or until cheese is lightly browned.

Allow to sit for 10 minutes before cutting.

Cooking tip: Fat-free Ricotta cheese may be used to reduce fat content.