Veggie No-Noodle Lasagna

Name: Veggie No-Noodle Lasagna
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 16 , 16 serving(s)
Ingredients: 1 1/4 lbs ground turkey (drained); 1 1/2 teaspoons olive oil; 1/4 teaspoon salt; 1 cup carrot (sliced and boiled); 16 ounces frozen spinach (thawed and squeezed dry); 1 lb baby portabella mushrooms (sliced); 1 large eggplant; 3 medium summer squash; 3 medium zucchini; 2 large portabella mushroom caps; 2 (15 ounce) cans tomato sauce (organic); 1 (15 ounce) can diced tomatoes (organic); 1.5 (26 ounce) jars spaghetti sauce (Classico Organic Tomato, Herb & Spices ); 4 garlic cloves (finely chopped); 2 cups part-skim mozzarella cheese (shredded); 15 ounces low-fat ricotta cheese; 2 egg whites; 1 teaspoon oregano; 1 teaspoon parsley; 1 teaspoon basil; 3/4 cup part-skim mozzarella cheese (shredded)

Submitted by Chef #961673

"large yummy lasagna to feed a big group!"

Download

Ready In:: 1hr 40mins
Ingredients:: 21
Serves:: 16

ingredients

1 ¹⁄₄ lbs ground turkey (drained)
1 ¹⁄₂ teaspoons olive oil
¹⁄₄ teaspoon salt
1 cup carrot (sliced and boiled)
16 ounces frozen spinach (thawed and squeezed dry)
1 lb baby portabella mushrooms (sliced)
1 large eggplant
3 medium summer squash
3 medium zucchini
2 large portabella mushroom caps
2 (15 ounce) cans tomato sauce (organic)
1 (15 ounce) can diced tomatoes (organic)
1.5 (26 ounce) jars spaghetti sauce (Classico Organic Tomato, Herb & Spices )
4 garlic cloves (finely chopped)
2 cups part-skim mozzarella cheese (shredded)
15 ounces low-fat ricotta cheese
2 egg whites
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
³⁄₄ cup part-skim mozzarella cheese (shredded)

directions

Add half the olive oil, salt, and ground turkey to large pot and brown.
Drain turkey of all fat.
Add remaining olive oil to pan with sliced mushrooms and brown.
Once carmelization has begun, add garlic to mushrooms.
Saute one to two minutes.
Add carrots, spinach, tomato sauce, diced tomatoes, spaghetti sauce, and turkey back to pan.
Mix well.
Slice eggplant, summer squash, zucchini, and portabello into 1/4" thick slices (lengthwise).
Place on sheet pan (as much as can fit in one layer at a time) and cook for 3-4 minutes on each side in 450 degree oven.
In a separate bowl, mix ricotta cheese, 2 cups shredded mozzarella, and egg whites in a bowl along with the basil, oregano, and parsley.
Begin lasagna by placing 1/5 of the sauce in the bottom of a large casserole dish (11x15 or larger). Layer eggplant on top, then 1/4 of egg/cheese mixture. Repeat next layer with sauce, summer squash, and cheese. Then sauce, portabello mushrooms, and cheese. Then sauce, zucchini, and cheese. Finish the lasagna with the last 1/5 of the sauce and top with remaining 3/4 cup shredded mozzarella.
Cook in oven at 350 degrees for 45 minutes or until bubbly and cheese is golden on top.