I love me some lasagna! I love it in any form served. I wanted to enjoy it the same way with a healthier version so I won’t feel so guilty or bloated eating it. This recipe makes a great meal prep and quite honestly, it tastes even better the second day! Keep in mind the recipe is a vegetable lasagna but not vegetarian. You can easily omit the turkey and have an equally delicious lasagna!
Here’s what you’ll need:
You all know the first step! Preheat your oven to 350F. I just wanted to note a few things about the ingredients used. For the eggplant and zucchini, you’ll want to slice them length ways to mimic lasagna sheets. The ground turkey, is the same recipe I have used in my previous recipes. Click here to see how I prepared my turkey. The spinach was sautéed with nothing added. I cooked this ahead of time to have enough time to be cooled completely. Finally, the cheese I used this time was cheddar. It definitely tastes delicious but can be a little bit more on the greasy side. I prefer to use mozzarella but cheddar was all I had in the fridge at the time.
Now that my side notes are out-of-the-way, let’s get started! The first thing you’ll want to do is prepare your turkey on medium-high. Cook the turkey until it is almost done then add your marinara sauce and Italian season.
Mix everything together and turn the stove to medium-low and let it simmer for about 10-15 minutes. **Tip – because turkey is lean, it tends to clump up a lot. I use a pastry cutter to break down all the big chunks. You can almost just use the edge of your cooking utensil and mash it up too.
While your turkey is simmering away, grab a separate bowl and add your ricotta, spinach and egg. Mix everything until it is fully incorporated.
One your turkey is done, it’s time to assemble. Apply some non-stick spray to your baking pan. Take a small amount of your turkey sauce and layer the bottom with it. Next add your first vegetable layer. I chose to do the eggplant at the bottom, it really doesn’t make a different which one you do first though. Then a meat layer (or sauce layer if you chose omit the meat) and finally the spinach/ricotta mixture. Then you will repeat all the steps one more time using the other veggie option.
We’re almost there guys! Take your shredded cheese and spread it evenly all over the top.
Cover with foil and bake for about 45 minutes. After 45 minutes, remove the foil layer and set your oven to broil and let the top layer get some colour. I love when my cheese gets extra bubbly and little brown bits all over the top!
If you have the time, it’s best to let the lasagna sit for about 30 minutes before cutting into it. You’ll want it to firm up just a little so that it doesn’t fall apart when you cut into it. Trust me it’s worth the wait!
There you have it! A healthier spin on your traditional lasagna. It’s so yummy and will not disappoint. Give this one a try and be sure to let me know how it comes out. Don’t forget to like and follow for more creative recipes!