Turkey-Vegetable Lasagna
- 12 Servings
- 490 Calories per Serving
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
Nutrition Information (Amount per serving)
Total Fat 20g 30%, Saturated Fat 6g 28%, Cholesterol 75mg 25%, Sodium 830mg 34%, Potassium 840mg 24%, Total Carbohydrate 50g 17%, Dietary Fiber 6g 24%, Vitamin A 100%, Vitamin C 20%, Calcium 30%, Iron 30%, Vitamin D 4%, Vitamin E 15%, Thiamin 30%, Riboflavin 30%, Niacin 30%, Vitamin B6 25%, Folic Acid 35%, Vitamin B12 6%, Pantothenic Acid 10%, Phosphorus 35%, Magnesium 25%, Zinc 20%, Selenium 70%, Copper 25%, Manganese 50%
Nutrition Other (Amount per serving)
Calories 490, Calories from Fat 180, Trans Fat 0g, Monounsaturated Fat 6g, Polyunsaturated Fat 7g, Soluble Fiber 1g, Insoluble Fiber 4g, Sugars 9g, Protein 27g, Beta-Carotene 170%, Omega-3 1g, Carbohydrate Choice 3, Starch 2 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 2 1/2, Very Lean Meat 1, Lean Meat 1, Medium-Fat Meat 0, High-Fat Meat 0, Fat 3, Fruits 0c, Vegetables 1 1/4c, Grains 1oz-eq, Meat & Beans 2oz-eq, Dairy 1/2c, Fats & Oils 1tsp
