Turkey Lasagna with Spinach, Eggplant and Zucchini

Entrees, Pastas and Stir-fries.
Who says lasagna has to be high in fat and calories? This incredibly healthy – and great tasting – version replaces beef with lean turkey, calls for low-fat cheese and includes spinach, eggplant, zucchini and red pepper.

Turkey Lasagna with Spinach, Eggplant and Zucchini


Quantity Ingredients
2 tsp / 10 ml canola oil
2 cups / 500 ml chopped onion
1 lb. / 454 g lean ground turkey
4 cloves garlic, crushed
1 jar (24 oz/700 ml) tomato and herb pasta sauce (or homemade)
2 tsp / 10 ml dried oregano
1 tsp / 5 ml dried basil
1/4 tsp / 1 ml black pepper
12 whole wheat lasagna noodles
1 tub (18 oz/500 g) low fat (1%MF) cottage cheese
2 eggs, whisked
3 cups / 750 ml coarsely chopped spinach (not baby spinach)
1 medium eggplant, ends trimmed and thinly sliced lengthwise
1 large zucchini, ends trimmed and thinly sliced lengthwise
1 cup / 250 ml diced red pepper
1 cup / 250 ml partly skimmed shredded mozzarella


Heat oil in a large skillet over high heat. When skillet is hot, add onions and turkey and reduce heat to medium. Continue to cook until turkey is cooked through and onions are soft, about 10 to 12 minutes. Add garlic, sauté for another minute. Remove from heat. Stir in pasta sauce, oregano, basil and pepper. Set aside.

Preheat over to 350ºF (180ºC).

Lightly coat a 13 x 9 inch (3.5 L) baking dish. Spread one-quarter of the meat sauce in bottom of dish. Arrange 4 noodles on top and cover with half of the cottage cheese, egg, spinach, eggplant, zucchini and peppers as well as one-quarter of the meat sauce.

Repeat layers once more, topping with noodles, remaining meat sauce and mozzarella. Cover and bake for 45 minutes.

Note: If lasagna seems dry when cooking, pour 1 cup (250 ml) water over lasagna.

Serves 9.

Nutrition: Per serving: 380 cal, 29 g pro, 11 g total fat (3 g saturated fat), 42 g carb, 9 g fibre, 86 mg chol, 615 mg sodium.

Source: Leslie Beck's Healthy Kitchen