Turkey-Vegetable Lasagna


Turkey-Vegetable Lasagna

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White casserole dish filled with layered lasagna and garnished with fresh herbs and melted cheese

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Recipe Data


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    Servings and Ingredients

    Serves 9
    1 lbs. ground Italian turkey
    1 (24 oz) jar Newman's Own pasta sauce
    8 oz. Hy-Vee low-fat ricotta cheese
    8 oz. Hy-Vee shredded mozzarella cheese, divided
    9 whole wheat lasagna noodles, cooked
    1 small zucchini, thinly sliced, divided
    1 small yellow squash, thinly sliced, divided
    ½ red bell pepper, seeded and chopped


    1. Preheat oven to 350 degrees.
    2. In a large skillet, brown Italian turkey; drain. Stir in pasta sauce and remove from heat.
    3. Combine ricotta cheese and half the mozzarella cheese.
    4. Lightly spread bottom of prepared 8-by-8-inch baking dish with meat sauce. Place 3 noodles over meat sauce. Spread one-third of cheese mixture over noodles. Top with a layer of half the squash and red pepper, then one-third of the meat sauce. Repeat layers: noodles, cheese, vegetables, meat sauce. Add final layer of noodles, cheese mixture and meat sauce. Sprinkle with remaining mozzarella cheese.
    5. Bake 50 to 60 minutes or until golden brown.

    Nutrition facts


    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 12g
    • Cholesterol: 60mg
    • Sodium: 860mg
    • Total Carbohydrates: 29g
    • Protein: 25g

    Daily Values

    Vitamin A 30%
    Vitamin C 30%
    Iron 15%
    Calcium 30%

    Recipe Source:

    Hy-Vee Seasons Fall 2010.