Keywords: prevent diabetes, nut-free, peanut-free, oven, healthy
Serves: 12
Prep Time: 25 minutes
Total Time: 60 minutes
Equipment: baking dish, cutting board, chopping knife, large pan, spatula, aluminum foil
Ingredients:
- 2 tablespoons olive oil or nonstick spray
- 1 cup or ½ large onion, finely chopped
- 1 cup or 1 large carrot, finely chopped
- 1 zucchini, finely chopped
- 3 cups spinach, finely chopped
- 2 cloves garlic, minced
- 1 pound ground turkey
- Salt, to taste
- Ground black pepper, to taste
- 2 cups crushed tomatoes
- 1 cup cottage cheese, reduced fat
- 3 ½ cups tomato sauce (plain)
- 8 ounces no-boil/oven-ready lasagna noodles
- ½ cup shredded mozzarella or vegan cheese alternative
- 2 tablespoons fresh basil, shredded (optional)
Directions:
- Preheat the oven to 375°F.
- Finely chop the onion, carrot, spinach, zucchini, and garlic.
- In a large sauté pan, add the olive oil and set the pan to medium heat. Add in the onion, carrot and zucchini and cook for about 3 minutes, or until the vegetables become soft.
- Next, add the spinach and garlic. Cook for 1 to 2 minutes, or until the spinach is completely wilted.
- Lastly, add the ground turkey to the pan and use a spatula to break up the meat and mix the vegetables and meat together. Once the meat is fully cooked, add the crushed tomatoes and simmer for 2 to 3 minutes. Add the salt and ground black pepper to taste. Turn off the heat when the turkey becomes fully cooked.
- Grease a baking dish with olive oil.
- Spread 1½ cups of the tomato sauce in the bottom of the greased baking dish and add the first layer of lasagna noodles.
- Spread half of the turkey and veggie mixture evenly on top of the noodles.
- Add a second layer of lasagna noodles and evenly spread a layer of cottage cheese mixed with ½ cup of tomato sauce.
- Next, add the second half of the turkey and veggie mixture.
- Add one last layer of lasagna noodles and top with 1 ½ cups of tomato sauce.
- Sprinkle ½ cup of shredded cheese on top.
- Cover the dish with foil and bake for 35 minutes. Then remove the foil and broil for the last 5 minutes to make the cheese turn golden brown. Let lasagna cool for 20 minutes before serving.
- Garnish with basil (optional).
Variations:
- Use any ground meat for the protein in this dish.
- Add any additional vegetables.
- To make this recipe dairy-free, either omit the cheese layers or use vegan cheese.
- To make this recipe vegetarian, omit the turkey.
- To make this recipe gluten-free, use gluten-free lasagna noodles.
Notes:
- Keeps for 5 days refrigerated or 2 to 3 months in the freezer.
- Store in a sealed container.
- Reheat in the oven.
Nutrition Notes:
- This lasagna is an easy way to get a lot of nutrients from just one dish. The vegetables provide fiber, antioxidants and plenty of vitamins including the B Vitamins, Vitamin A, C, and K. The ground turkey is a great option for lean protein and the cheese and spinach also add a boost of calcium.
Savings Tip:
- Prepping this lasagna ahead of time can be a great way to save time and money. This dish can be stored for a few days in the fridge or a few months in the freezer, making it a great option for meal prepping.
Nutrition Facts:
Total Servings: 12 squares
Serving Size: 1 square
| Amount Per Serving | % Daily Value |
| Calories: 329 calories | 16% |
| Total Fat: 10 g | 15% |
| Saturated Fat: 3 g | 13% |
| Cholesterol: 44 mg | 15% |
| Sodium: 591 mg | 25% |
| Total Carbohydrates: 42 g | 14% |
| Dietary Fiber: 3 g | 12% |
| Added Sugar: 0 g | 0% |
| Protein: 21 g | 42% |
| Vitamin D: 4 IU | 0.9% |
| Calcium: 73 mg | 7% |
| Iron: 2 mg | 11% |
| Potassium: 376 mg | 11% |