Turkey and Veggie Lasagna

Health Highlights

Ingredients

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

Preheat oven to 350F (177C). Sauté garlic & onion in olive oil in a large pot over medium-low heat, 2-3 minutes.
Add ground turkey, cook (or add ground beef). Add carrot, cook for 1 minute. Add tomatoes, tomato 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 half the mozzarella in a large bowl. Set aside.
Pour 1 cup sauce in the 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. If using a foil baking pan, place on a foil-lined cookie sheet, place in the oven.
Bake, covered for 45 minutes. Remove foil, bake additional 15 minutes. Let sit 10 minutes before cutting.

Calories 362

Calories from fat 122

Calories from saturated fat 58

Total Fat 13.6 g

Saturated Fat 6.5 g

Trans Fat 0.2 g

Polyunsaturated Fat 1.9 g

Monounsaturated Fat 3.6 g

Cholesterol 99 mg

Sodium 394 mg

Potassium 737 mg

Total Carbohydrate 32 g

Dietary Fiber 5.1 g

Sugars 6.0 g

Protein 30 g