Turkey-Vegetable Lasagna
- 12 Servings
- 490 Calories per Serving
Make an extra and put it in the freezer for another time.
Ingredient List
Sauce
- 1 pound uncooked lasagna noodles
- 2 tablespoons olive oil
- 3 medium onions, chopped (1 1/2 cups)
- 1 package (20 oz) ground turkey breast
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 tablespoon finely chopped garlic
- 1 cup chopped walnuts
- 1 can (6 oz) tomato paste
- 2 teaspoons dried basil leaves
- 1 tablespoon dried oregano leaves
- 1/2 teaspoon ground thyme leaves
- 1 teaspoon dried parsley leaves
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 2 can (28 oz each) diced tomatoes, undrained
- 2 cups grated carrots
- 1/2 cup Mountain High® original plain yoghurt
Filling
- 1 container (15 oz) part-skim ricotta cheese
- 1 bag (6 oz) fresh baby spinach leaves
- 2 eggs, beaten
- 3/4 cup shredded Parmesan cheese
Preparation
- Cook lasagna noodles as directed on package; drain.
- Heat oil in Dutch oven over medium-high heat. Cook onions in oil, stirring occasionally, about 5 minutes or until softened. Add turkey breast, salt, black pepper, and red pepper flakes. Cook 6 to 8 minutes, stirring occasionally, until turkey is no longer pink; drain.
- Add garlic and walnuts. Mix well and cook for an additional 1 to 2 minutes, stirring constantly. Add tomato paste, basil, oregano, thyme, parsley, paprika, Worcestershire sauce, canned tomatoes, and carrots. Mix ingredients well. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Add yoghurt just at end of cooking time, stir in gently, and remove from heat.
- Meanwhile, make the filling: Combine ricotta and spinach leaves in a food processor, pulsing until well blended. Transfer mixture to a medium bowl and fold in beaten eggs.
- Cover the bottom of a 13x9-inch baking dish with a layer of lasagna noodles. Spoon 1/3 of the meat sauce over the pasta. Sprinkle with 1/3 of the Parmesan cheese, then spread 1/2 of the ricotta mixture on top. Place another layer of pasta on top and repeat with 1/3 of the meat sauce, 1/3 of the Parmesan, and the remaining ricotta mixture. Place a final layer of pasta on top and cover with the remaining meat sauce and Parmesan cheese.
- Bake at 350°F for about 50 to 60 minutes or until bubbly. Let sit 5 minutes before cutting.
Nutrition Information
Servings: 12
Serving size: 1 Serving
Amount per serving (Calories ): 490
| Food component / Nutrient | Amount | % Daily Value* |
|---|---|---|
| Total Fat | 20g | 30% |
| Saturated Fat | 6g | 28% |
| Trans Fat | 0g | % Value not available |
| Cholesterol | 75mg | 25% |
| Sodium | 830mg | 34% |
| Total Carbohydrate | 50g | 17% |
| Dietary Fiber | 6g | 24% |
| Soluble Fiber | 1g | % Value not available |
| Sugars | 9g | % Value not available |
| Protein | 27g | % Value not available |
| Vitamin D | Value not available | 4% |
| Vitamin E | Value not available | 15% |
| Calcium | Value not available | 30% |
| Iron | Value not available | 30% |
| Potassium | 840mg | 24% |
| Thiamin | Value not available | 30% |
| Riboflavin | Value not available | 30% |
| Niacin | Value not available | 30% |
| Vitamin B6 | Value not available | 25% |
| Vitamin B12 | Value not available | 6% |
| Pantothenic Acid | Value not available | 10% |
| Phosphorus | Value not available | 35% |
| Magnesium | Value not available | 25% |
| Zinc | Value not available | 20% |
| Manganese | Value not available | 50% |
| Selenium | Value not available | 70% |
| Copper | Value not available | 25% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 2&½,
- Fruit 0,
- Other Carbohydrate 0,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 2&½,
- Very Lean Meat 1,
- Lean Meat 1,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 3,
- Fruits 0c,
- Vegetables 1&¼c,
- Grains 1oz-eq,
- Meat & Beans 2oz-eq,
- Dairy ½c,
- Fats & Oils 1tsp
Carbohydrate Choice
- Choices per serving3
