If I am feeling extremely lazy {which I am..} and need something to last for dinner and then 3 days of leftovers I make this! And it tastes soooo amazing! The original recipe has been changed again and again… so now I just sort of throw all the ingredients together, which makes this recipe for Turkey Veggie Lasagna, super fast and easy.
What you will need:
2 Packed cups of fresh spinach
2 Zucchini {I used a yellow and green one to make it pretty}
1 T. Italian Spice Blend
1 Pound of Ground Turkey
1 Jar a Pasta Sauce {I like Bertoli Tomato and Olive Oil}
1 Pkg. No Boil lasagna noodles
16 oz Container of Part Skim Ricotta Cheese
1 Cup of Shredded Mozzarella Cheese
1 Egg
Salt and Pepper to taste.
Directions:
Preheat of to 400 degrees.
Brown the ground turkey.
While that is cooking, quarter the zucchini, then chop into smaller pieces. Sauté zucchini, {I add a little water in the pan}, for a few minutes, until it is partially softened but not mushy.
In a separate bowl take the ricotta cheese and egg and mix thoroughly. Set bowl aside.
When the ground turkey is finished cooking, add the zucchini, pasta sauce {reserve 1/2 Cup of Pasta sauce}, and all seasonings to the ground turkey.
Add Spinach last, stir together and heat for a 2-3 minutes.
Spread 1/2 Cup of Pasta Sauce in bottom of Casserole dish.
Spread one layer of no boil lasagna noodles on top of sauce. Follow by a thick layer of the ricotta cheese mixture.
Then a layer of veggie mixture.
Continue to repeat layers again. Finishing with a layer of veggies {so you should have two layers of everything}
Top the veggie meat mixture with the mozzarella cheese.
Cover with foil, bake in preheated oven for 40 minutes. Remove foil and cook for 10 more minutes or until cheese is starting to brown and bubble. ENJOY!!!
Hope you’re having a fabulous weekend!!!
