Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

Original recipe. Low-fat, highly nutritious vegetable lasagna. Amazingly light for those humid summer nights.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Start by boiling your pasta water. You'll want to use a large pot and fill it almost all the way to the top to cover all the noodles. Cook to almost al dente.
  3. Meanwhile, start browning your ground turkey (if you are using it) in a skillet.
  4. In a medium bowl, mix the ricotta and parmesan cheeses. Add the egg and stir until well mixed. Add the spinach and stir. Add the squash and eggplant and give it a little toss.
  5. When meat is almost brown, add the white wine to the skillet and reduce to half. Add the cream cheese cubes one or two at a time, mixing along the way until all the meat is coated. Add the vegetable stock and basil.
  6. Drain your cooked noodles well. Run with cold water to stop the cooking process.
  7. In a lightly-greased 9x13" pan, add the first layer of noodles (3-4). Add half of your ricotta and vegetable mix. Add 1/3 of the meat sauce. Repeat a second time. For the third layer, use the remaining noodles and the last 1/3 of the meat sauce.
  8. Place on the middle rack and cook for 40 minutes or until bubbly. Enjoy!
  9. Note: You can use whatever vegetables you like or are in season. Asparagus and mushrooms would be excellent in this dish!