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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 (28 ratings)

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
  • 2 cups baby spinach, roughly chopped
  • ¼ cup freshly grated Parmesan
  • 1 large egg, beaten
  • 2 ½ cups reduced-fat shredded mozzarella
  • 2 tablespoons chopped fresh parsley leaves

Equipment

Instructions

  • In a large pot of boiling salted water, cook lasagna noodles according to package instructions.
  • Heat olive oil in a large cast iron 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. Stir in spinach until wilted, about 1-2 minutes.
  • In a medium bowl, combine ricotta, Parmesan and egg; set aside.
  • Preheat oven to 350 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
  • 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.
*TO FREEZE AFTER BAKING: Let the lasagna cool completely; cover tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 1 hour.