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Turkey Veggie Lasagna

Prep Time

< 30 minutes

Total Time

< 60 minutes

Servings

8

Calories

610

Per Serving

Ingredients

2 tablespoons olive oil, divided

1 pound BUTTERBALL® Fresh Ground Turkey

2 cups packed chopped kale

1 medium onion, finely chopped

3 cloves garlic, minced, divided

1 teaspoon salt, divided

1 can (28 ounces) crushed tomatoes

1 can (about 15 ounces) tomato sauce

1 teaspoon Italian seasoning

8 ounces sliced fresh mushrooms

1 medium zucchini (12 ounces), cut in half lengthwise and thinly sliced crosswise

1 container (15 ounces) part-skim ricotta cheese

5 cups (20 ounces) shredded Italian cheese blend or mozzarella cheese, divided

½ cup chopped fresh parsley

1 egg

¼ teaspoon black pepper

12 (about 8 ounces) ruffled or plain no-boil lasagna noodles

Directions

  • 1.
    Preheat oven to 350°F. Spray 13x9-inch baking dish with nonstick cooking spray.
  • 2.
    Heat 1 tablespoon oil in large saucepan over medium-high heat. Add turkey, kale, onion, 2 cloves garlic and ½ teaspoon salt; cook and stir about 5 minutes or until turkey is no longer pink, stirring to break up meat. Stir in tomatoes, tomato sauce and Italian seasoning; cook 10 minutes.
  • 3.
    Meanwhile, heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add mushrooms, zucchini and ¼ teaspoon salt; cook and stir about 5 minutes or until vegetables are tender.
  • 4.
    Combine ricotta, 1 cup shredded cheese, parsley, egg, remaining 1 clove garlic, ¼ teaspoon salt and black pepper in medium bowl; mix well.
  • 5.
    Spread ¼ cup tomato sauce mixture over bottom of prepared baking dish. Top with 3 noodles. Spread one third of ricotta mixture over noodles. Top with 1 cup shredded cheese, 1-½ cups sauce and 3 more noodles. Spread one third of ricotta mixture over noodles. Top with vegetables, 1 cup shredded cheese, 1-½ cups sauce and 3 more noodles. Spread remaining ricotta mixture over noodles; top with 1 cup shredded cheese and 1 cup sauce. For final layer, top with remaining 3 noodles and remaining sauce. Sprinkle with remaining 1 cup shredded cheese. Cover loosely with greased foil.
  • 6.
    Bake 40 minutes or until sauce is bubbly and hot and cheese is melted, removing foil after 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts

Per Serving

Calories610
Total Fat35g
Carbs40g
Protein40g
Trans Fat0g
Sodium1380mg
Sugar10g
Saturated Fat16g
Cholesterol110mg
Dietary Fiber4g