Ingredients

The following ingredients have 12 Servings
  • 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
  • 1/4 cup freshly grated Parmesan
  • 1 large egg (beaten)
  • 2 1/2 cups reduced-fat shredded mozzarella
  • 2 tablespoons chopped fresh parsley leaves

Instruction

  • 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.