Here is a great recipe that is definitely nice and cozy for the colder months and also very simple and healthy.
As far as the lasagna noodles, brown noodles are preferred or to keep this healthy, try to find noodles with the least amount of preservatives.
And again, I don’t measure seasonings so do what you feel!
Veggie Turkey Lasagna
Prep Time: 10 minutes
Cook Time: 75 minutes
9 lasagna noodles cooked (brown preferred)
1 large zucchini sliced thin and wrap layered in paper towel (moisture is packed in these and will water down your food if not/mandolin works best)
Fresh spinach chopped
Portobello Mushrooms (1 package diced fine)
2 large green peppers diced
1 lb. ground turkey
15oz ricotta (part skim)
1 large can of tomatoes or 1 jar of low sodium pasta sauce
1 bag mozzarella cheese
Fresh cracked pepper
Red pepper flakes
Set oven to 350*
In a large skillet cook turkey, mushrooms and green peppers with a little olive oil.
Once turkey is cooked through, add your tomatoes with all of the seasonings above (as you prefer)
Bring to a boil then let simmer for about 5-10 minutes.
While this simmers, take your ricotta and egg, beat briefly till mixed.
Take a dish and put down a thin layer of sauce, then 3 noodles, some ricotta mixture, some mozzarella, line noodles with zucchini, add spinach then more sauce. Repeat until you can’t any longer! It should finish topped off with cheese.
Cover with foil and place on center rack and cook 40-50 minutes. (I like a crispy top so I wait for it to get brown.)
Let sit once completed about 15 minutes before serving. Feel free to top with fresh parm once removed from oven!
If you are wanting more dinner meal prep recipes like this one, check out this recipe here! —> Lean Burgers & Zucchini Chips