Turkey and Spinach Veggie Lasagna - Lightened-up, skinny lasagna with ground turkey and plenty of vegetables - carrots, onion, zucchini and spinach!

Lightened-up, skinny lasagna with ground turkey and plenty of vegetables – carrots, onion, zucchini and spinach!

Turkey and Spinach Veggie Lasagna - 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.

Turkey and Spinach Veggie Lasagna - Lightened-up, skinny lasagna with ground turkey and plenty of vegetables - carrots, onion, zucchini and spinach!

Turkey and Spinach Veggie LasagnaIMG_5956

Turkey and Spinach Veggie Lasagna

Yield: 12 servings
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Lightened-up, skinny lasagna with ground turkey and plenty of vegetables - carrots, onion, zucchini and spinach!
5 stars (27 ratings)
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Ingredients

  • 9 whole-wheat lasagna noodles
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 zucchinis, diced
  • 1 carrot, peeled and diced
  • 12 ounces ground turkey
  • Kosher salt and freshly ground black pepper, to taste
  • 1 28-ounce can crushed tomatoes
  • 1 6-ounce can tomato paste
  • 1 tablespoon Italian seasoning
  • 1 15-ounce package reduced-fat ricotta
  • 1 10-ounce package frozen chopped spinach, thawed and drained
  • ¼ cup freshly grated Parmesan
  • 1 large egg, beaten
  • 2 ½ cups reduced-fat shredded mozzarella
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  • Preheat oven to 350 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  • In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
  • 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.
  • 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.
  • Stir in tomatoes, tomato paste and Italian seasoning until well combined; bring to a simmer until thickened, about 8-10 minutes.
  • In a medium bowl, combine ricotta, spinach, Parmesan and egg; set aside.
  • 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.*
  • 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.
  • Let cool 15 minutes. Serve, garnished with parsley, if desired.

Notes

*MAKE-AHEAD: Cover lasagna tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
*TO FREEZE: Cover lasagna tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.

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