Vegetable and ground turkey lasagna
Vegetable & ground turkey lasagna (without noodles)
: Explore with taste
Recipe type: Fruits and Vegetables,Poultry
Cook time:
Total time:
Ingredients
- 2.5 lbs. 93% lean ground turkey
- 1 tbs of olive oil
- 2 (24oz) jars of organic Bertolli tomato sauce (olive oil, basil, & garlic)
- 1 cup of water
- 12 oz. mushrooms
- 1 tbs. of dry oregano
- 3 medium organic eggplants (washed peeled, & cut in ¼ slices
- 2 large organic zucchini (washed, peeled & cut in ¼ slices)
- 2 (32 oz.) containers of organic part skim ricotta cheese
- 4 cups of part skim mozzarella
- 1 cup of Parmesan
- 2 eggs lightly beaten
- 2 tsp. garlic powder
- Salt & white pepper to taste
Instructions
- Wash and cut mushrooms, set aside.
- In a large skillet, heat oil, and brown the ground turkey. Drain, rinse and return to the skillet.
- Add tomato sauce, water, mushrooms, oregano, salt & pepper to taste, and cook for about 15-20 minutes.
- While the sauce is cooking prepare the vegetables
- (Wash, peel & cut eggplants & zucchini, sprinkle with salt)
- & set aside.
- In a large bowl, combine the ricotta cheese, the two eggs, garlic powder (some salt optional) and mix well.
- On the bottom of a 10×15 baking pan, add ⅓ of the ground turkey sauce, and spread to cover the bottom of the pan.
- Layer it with ⅓ of the zucchini slices.
- Place ⅓ of the ricotta mixture over the zucchini, & sprinkle it with ⅓ of Parmesan.
- Add ⅓ of the turkey sauce on top of the ricotta mix, and repeat the layering as above,add the eggplant,ricotta,ground turkey e.t.c
- When the pan is full, and you get to the top layer of the ground turkey sauce, add the mozzarella, and sprinkle some Parmesan to your liking.
- Cover the pan lightly with foil, but make sure it doesn’t stick to the cheese.
- Bake at 375 degrees for about 1 hour and 15 minutes.
- Remove foil to allow the top to brown for a few minutes.
- Let the lasagna cool for about 30 minutes before cutting.
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