Veggie No-Noodle Lasagna
- Ready In:
- 1hr 40mins
- Ingredients:
- 21
- Serves:
-
16
ingredients
- 1 1⁄4 lbs ground turkey (drained)
- 1 1⁄2 teaspoons olive oil
- 1⁄4 teaspoon salt
- 1 cup carrot (sliced and boiled)
- 16 ounces frozen spinach (thawed and squeezed dry)
- 1 lb baby portabella mushrooms (sliced)
- 1 large eggplant
- 3 medium summer squash
- 3 medium zucchini
- 2 large portabella mushroom caps
- 2 (15 ounce) cans tomato sauce (organic)
- 1 (15 ounce) can diced tomatoes (organic)
- 1.5 (26 ounce) jars spaghetti sauce (Classico Organic Tomato, Herb & Spices )
- 4 garlic cloves (finely chopped)
- 2 cups part-skim mozzarella cheese (shredded)
- 15 ounces low-fat ricotta cheese
- 2 egg whites
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon basil
- 3⁄4 cup part-skim mozzarella cheese (shredded)
directions
- Add half the olive oil, salt, and ground turkey to large pot and brown.
- Drain turkey of all fat.
- Add remaining olive oil to pan with sliced mushrooms and brown.
- Once carmelization has begun, add garlic to mushrooms.
- Saute one to two minutes.
- Add carrots, spinach, tomato sauce, diced tomatoes, spaghetti sauce, and turkey back to pan.
- Mix well.
- Slice eggplant, summer squash, zucchini, and portabello into 1/4" thick slices (lengthwise).
- Place on sheet pan (as much as can fit in one layer at a time) and cook for 3-4 minutes on each side in 450 degree oven.
- In a separate bowl, mix ricotta cheese, 2 cups shredded mozzarella, and egg whites in a bowl along with the basil, oregano, and parsley.
- Begin lasagna by placing 1/5 of the sauce in the bottom of a large casserole dish (11x15 or larger). Layer eggplant on top, then 1/4 of egg/cheese mixture. Repeat next layer with sauce, summer squash, and cheese. Then sauce, portabello mushrooms, and cheese. Then sauce, zucchini, and cheese. Finish the lasagna with the last 1/5 of the sauce and top with remaining 3/4 cup shredded mozzarella.
- Cook in oven at 350 degrees for 45 minutes or until bubbly and cheese is golden on top.
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