Yes, it’s July, but I really had a craving for lasagna the other night, probably because it was one of those infrequent summer days that feels more like late October than mid-July. This recipe doesn’t take hours to make or bake because it uses lasagna noodles that you don’t first cook. And it’s made with turkey ground meat, turkey sausage, and lots of veggies. So it’s lower in calories and good for you.
Turkey Veggie Lasagna
2 T. olive oil
1 onion, chopped
2 cloves garlic, crushed
10 asparagus spears
1/2 pound turkey sausage
1 pound lean ground turkey
1/2 bag frozen chopped spinach, thawed and drained
1 (14.5 ounce) can fire roasted diced tomatoes
1 (6 ounce) cans tomato paste
1 (25 ounce) can canned spaghetti sauce
1/4 cup water
1 T. Italian seasoning
12 lasagna noodles
16 ounces ricotta cheese
4 cups mozzarella cheese, grated
3/4 cup grated Parmesan cheese
1 box oven-ready lasagna noodles
Preheat oven to 375 degrees F (190 degrees C).
In a Dutch oven sauté sausage, ground beef, onion, and garlic, and asparagus in oil over medium heat until onion becomes transparent and meat is well browned. Stir in spinach, tomatoes, tomato paste, spaghetti sauce, and water. Season with Italian seasoning. Heat through, stirring occasionally.
In a mixing bowl, combine ricotta cheese, egg, 2 cups mozzarella, and 1/2 cup Parmesan cheese.
Spray 9” x 13” baking dish with cooking spray.
Pour 1 cup of sauce in bottom of pan, spreading evenly. Top with three sheets of noodles. Sheets will expand to edge of pan during baking.
Layer remaining ingredients as follows: 1 cup of sauce, 1/3 of the cheese mixture, 1/3 of the shredded mozzarella, 3 sheets lasagna. End with remaining sauce, ricotta and mozzarella, sprinkling remaining Parmesan cheese over mozzarella.
Cover with foil and bake for 25 minutes. Remove foil, and bake an additional 5 minutes. Let lasagna rest for 15 minutes before serving.