15 minutes
Prep Time
50 minutes
Cook Time
6-8
Number of Servings
What to do:
- Wash vegetables and set up your kitchen. Preheat oven to 375°F. Cook lasagna noodles according to package directions. Drain and set aside.
- Dice onion, carrots, and zucchini. Mince garlic.
- Thaw spinach and drain well. In a bowl, mix spinach and cottage cheese and set aside.
- Heat 1 Tbsp. olive oil in a large pan over medium heat. Add onions and carrots and cook until tender. Add garlic and zucchini and cook 2 more minutes.
- Add ground turkey, salt, black pepper, and garlic powder. Cook 5 minutes.
- Stir in ½ can tomato paste and 1½ cups chicken stock. Simmer 3 minutes.
- Pour 1 cup pasta sauce into the bottom of a baking dish. Layer 4 lasagna noodles, then spread the turkey and vegetable mixture on top.
- Add another layer of 4 noodles, then spread the spinach and cottage cheese mixture. Add the final 4 noodles on top.
- Add ½ cup chicken stock to the pasta sauce jar, shake to combine, and pour 1½ cups sauce mixture over the noodles. Spread the remaining ½ can tomato paste on top.
- Cover with foil and bake 45 minutes. Remove foil, sprinkle mozzarella cheese on top, and bake 3–5 more minutes until melted.
- Let lasagna rest 10 minutes before serving.
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Veggie Turkey Lasagna
By: Andy Ruszczyk
This recipe is packed with yummy vegetables and savory ground turkey - perfect for the whole family!
Nutrition Facts
What you will need:
- ¾ box whole grain lasagna noodles
- 1 (24 oz) jar pasta sauce
- 1 (6 oz) can tomato paste
- 2 cups chicken stock
- ½ cup yellow onion
- 2 medium carrots
- 3 cloves garlic
- 1 Tbsp. olive oil
- 1 (16 oz) container 1% cottage cheese
- 1½ cups part-skim shredded mozzarella cheese
- pinch of salt, pepper and garlic powder
- 1 lb. ground turkey
- 1 bag frozen spinach
- 1 medium zucchini
