Lasagna recipes - Ground Turkey and Vegetable Lasagna

Recipe Categories : | Italian | Lasagna | Turkey | All Pasta recipes | MAIN INDEX |

Serves : 8

Ingredients :

• 1 tbsp olive oil
• 1 lb ground turkey breast
• 1 large onion, chopped
• 1 tspn garlic, minced
• 1 eggplant (about 1 lb), cut into ¼" cubes
• ¼ lb fresh mushrooms, stemmed and quartered
• 1 x 14½ oz can tomatoes
• 1 x 8 oz can tomato sauce
• ½ cup dry red wine
• 1 medium carrot, peeled and grated
• ¼ cup parsley, minced
• 1 tbsp Italian seasoning
• 1 tspn salt
• ½ tspn pepper
• 9 uncooked lasagna noodles
• 1 x 15 oz container Ricotta cheese
• 8 oz reduced-fat Mozzarella cheese, grated
• 1 cup Parmesan cheese, freshly grated
• vegetable spray

Preparation and Cooking Instructions :

1. 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.
2. Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, Italian seasoning, salt and pepper. Bring to boil; reduce heat and simmer for 15 minutes.
3. Spray 13" x 9" pan with vegetable spray. Spread ¼ of sauce on bottom of pan. Arrange 3 noodles on top. Top with 1/3 of Ricotta, 1/3 Mozzarella and ¼ of Parmesan. Repeat twice to make 3 layers total. Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.
4. Cover with foil and bake at 350°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.
5. Cooks note : Fat-free Ricotta cheese may be used to reduce fat content.