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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Veggie and Ground Turkey Lasagna Ingredients:
6 oz pasta, lasagna |
26 ounces pasta sauce |
1 cup part-skim mozzarella cheese |
2 tbsp parmesan cheese, grated |
15 oz fat-free ricotta cheese |
1/2 lb ground turkey, lean |
1 medium squash |
1/3 lb sliced mushrooms |
1/2 tsp salt |
1/2 tsp pepper |
1/2 tsp ground red pepper |
1/2 tsp garlic powder |
1/4 cup diced onions |
1/4 tsp oregano |
1 egg |
Directions:
1. Boil lasagna noodles as directed.
2. Cook turkey through. Add onions, mushrooms and squash and cook for 2 minutes on medium heat. Add tomato sauce, stir, and cover. Cook for 10 minutes on low heat.
3. Combine 3/4 cup mozzarella, ricotta, egg, 1 tbsp parmesan, cheese, salt, pepper, red pepper, garlic and oregano in a bowl. Mix.
4. Spray 13X9 baking dish with non-stick spray. Put in thin layer of pasta sauce, followed by layer of cheese mixture, then noodles. Repeat. Finish top layer of pasta with a layer of tomato sauce. Sprinkle on remaining mozzarella and parmesan to taste.
5. Cover with foil. Bake at 350 degrees for 40 minutes. Remove foil and bake another 20 minutes.
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