Oprah’s Healthy Turkey Lasagna with Veggie Noodles
A lighter, healthier version of lasagna made with lean ground turkey and veggie noodles, perfect for satisfying comfort food cravings with a nutritious twist.
Equipment
- Large skillet
- Mandoline or vegetable slicer
- 9×13 inch baking dish
- Mixing bowls
- Knife and cutting board
- Spatula
Ingredients
For the Sauce:
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound lean ground turkey
- 1 can crushed tomatoes 28 oz
- 1 can tomato sauce 14 oz
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- Salt and black pepper to taste
- basil leaves Fresh, for garnish, optional
For the Veggie Noodles:
- 1 large zucchini thinly sliced lengthwise
- 1 large eggplant thinly sliced lengthwise
- 2 large carrots peeled and sliced lengthwise
For the Cheese Mixture:
- 1 cup ricotta cheese use low-fat if preferred
- 1 large egg
- ½ cup Parmesan cheese grated
- 1 ½ cups mozzarella cheese divided, shredded
Instructions
Prepare the Sauce:
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3-4 minutes.1 tablespoon olive oil, 1 medium onion
- Add the minced garlic and cook for another minute.3 cloves garlic
- Add the ground turkey to the skillet and cook until browned, breaking it apart with a spatula as it cooks.1 pound lean ground turkey
- Stir in the crushed tomatoes, tomato sauce, dried basil, and dried oregano. Season with salt and pepper to taste. Let simmer for 15-20 minutes, allowing the flavors to meld. Set aside.1 can crushed tomatoes, 1 can tomato sauce, 1 teaspoon basil, 1 teaspoon oregano, Salt and black pepper to taste
Prepare the Veggie Noodles:
- Using a mandoline or sharp knife, thinly slice the zucchini, eggplant, and carrots lengthwise to form “noodles.” Lay them out on paper towels and lightly sprinkle with salt. Let sit for 10 minutes, then pat dry to remove excess moisture.1 large zucchini, 1 large eggplant, 2 large carrots
Make the Cheese Mixture:
- In a medium bowl, mix the ricotta cheese, egg, and Parmesan cheese until smooth. Set aside.1 cup ricotta cheese, 1 large egg, 1/2 cup Parmesan cheese
Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the turkey sauce at the bottom of a 9×13-inch baking dish.
- Layer zucchini slices on top, followed by more turkey sauce and a layer of the ricotta mixture.
- Add a layer of eggplant slices, more turkey sauce, and another layer of ricotta mixture.
- Repeat the layering process with the carrots, using the remaining sauce and cheese mixture.
- Top with a final layer of shredded mozzarella.1 1/2 cups mozzarella cheese
Bake:
- Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Let the lasagna cool for 5-10 minutes before slicing and serving.
Garnish and Serve:
- Garnish with fresh basil leaves if desired. Serve warm.basil leaves
Notes
Vegetable Variations: You can swap in other vegetables, like bell peppers or yellow squash, depending on your preference.
Make-Ahead Option: This lasagna can be assembled a day ahead, covered, and refrigerated until ready to bake.
Freezing: To freeze, wrap tightly with foil before baking. When ready to bake, remove from freezer, let thaw, and bake as directed.
Make-Ahead Option: This lasagna can be assembled a day ahead, covered, and refrigerated until ready to bake.
Freezing: To freeze, wrap tightly with foil before baking. When ready to bake, remove from freezer, let thaw, and bake as directed.
Nutrition
Calories: 414kcalCarbohydrates: 24gProtein: 38gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 124mgSodium: 1065mgPotassium: 1277mgFiber: 7gSugar: 14gVitamin A: 5307IUVitamin C: 29mgCalcium: 426mgIron: 4mg
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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