Turkey and Veggie Lasagna

19 105 378
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 30 min 10
Turkey and Veggie Lasagna
Health Rating


454 gm Ground turkey, extra lean (or extra lean ground beef)
1 can (15oz) Whole tomato, canned
2 large egg Egg
2 medium Carrots (chopped)
1 medium pepper(s) Green bell pepper (chopped)
1 small Summer squash (chopped)
2 cup Spinach
1/2 cup White mushrooms (chopped)
1 small Yellow onion (chopped)
1 tsp Olive oil
2 clove(s) Garlic (minced)
2 tbsp Oregano, dried
3 tbsp Flaxseeds (*optional)
1/3 cup Parmesan cheese, grated
1 container (475g) Ricotta cheese (skimmed milk)
1 small can Tomato paste, canned
2 cup shredded Mozzarella cheese
1 cup Water
12 noodle(s) lasagna noodle, whole-wheat, dry (as needed)


1. Preheat oven to 350. Sauté garlic & onion in olive oil in large pot over medium low heat, 2-3 minutes.

2. Add ground turkey, cook (or add ground beef). Add carrot, cook 1 minute. Add tomatoes, paste and cook on medium for 10 minutes, stirring occasionally. Add water and all other vegetables except spinach and cook another 15 minutes.

3. Meanwhile, mix ricotta, parmesan, eggs, oregano, flax seed, and 1 cup mozzarella in a large bowl. Set aside.

4. Pour 1 cup sauce in bottom of a DEEP baking pan.

  • Place 3 uncooked lasagna noodles on top, layer with one cup sauce and half cheese mixture.
  • Layer 3-4 more noodles, sauce, spinach
  • Then 3-4 more noodles, sauce, cheese mixture,
  • Then 3 noodles, sauce, and remaining cup of mozzarella cheese.
  • Cover with foil.

5. If using foil baking pan, place on foil lined cookie sheet, place in oven.


6. Bake, covered for 45 minutes. Remove foil, bake additional 15 minutes. Let sit 10 minutes before cutting.

Nutrition Facts

Per Portion

Calories 378
Calories from fat 134
Calories from saturated fat 67
Total Fat 14.9 g
Saturated Fat 7.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.4 g
Cholesterol 102 mg
Sodium 457 mg
Potassium 726 mg
Total Carbohydrate 31 g
Dietary Fiber 5.2 g
Sugars 5.9 g
Protein 29.8 g

Dietary servings

Per Portion

Grain 0.9
Meat 0.5
Meat Alternative 0.2
Milk Alternative 0.7
Vegetables 1.4

Energy sources