Ground turkey, extra lean
(or extra lean ground beef)
3 tbsp
Flaxseeds
(*optional)
2 clove(s)
Garlic
(minced)
1 medium pepper(s)
Green bell pepper
(chopped)
2 cup shredded
Mozzarella cheese
1 tsp
Olive oil
2 tbsp
Oregano, dried
1/3 cup
Parmesan cheese, grated
1 container (475g)
Ricotta cheese (skimmed milk)
2 cup
Spinach
1 small
Summer squash
(chopped)
1 small can
Tomato paste, canned
1 cup
Water
1/2 cup
White mushrooms
(chopped)
1 can (15oz)
Whole tomato, canned
12 noodle(s)
lasagna noodle, whole-wheat, dry
(as needed)
1 small
Yellow onion
(chopped)
Instructions
Preheat oven to 350. Sauté garlic & onion in olive oil in large pot over medium low heat, 2-3 minutes.
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.
Meanwhile, mix ricotta, parmesan, eggs, oregano, flax seed, and 1 cup mozzarella in a large bowl. Set aside.
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, 3 noodles, sauce, then remaining cup of mozzarella cheese. Cover with foil.
If using foil baking pan, place on foil lined cookie sheet, place in oven. Bake, covered for 45 minutes. Remove foil, bake additional 15 minutes. Let sit 10 minutes before cutting.
