Ingredients and Weight:
- 12 lasagna noodles
- 1 pound ground turkey
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chilies, undrained
- 1 cup shredded zucchini
- 1 cup shredded yellow squash
- 1 (15-ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
90 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package directions; drain.
- In a skillet, cook ground turkey over medium heat until browned. Drain any excess fat.
- Add onion and garlic to the skillet and cook until softened.
- Stir in crushed tomatoes, tomato sauce, black beans, corn, diced tomatoes with green chilies, zucchini, and squash. Bring to a simmer.
- In a large bowl, combine ricotta cheese, Parmesan cheese, and basil. Season with salt and pepper to taste.
- Spread 1/2 cup of the meat sauce in the bottom of a 9x13-inch baking dish.
- Top with 6 lasagna noodles.
- Spread with 1/2 of the ricotta mixture.
- Repeat layers.
- Bake for 60-70 minutes, or until bubbly and heated through.
- Let stand for 10 minutes before serving.
Nutritional Information:
Serving size: 1/8 of lasagna
Calories: 290
Fat: 12g
Protein: 20g
Carbohydrates: 30g
Fiber: 6g
Dish Characteristics:
- Creamy and cheesy ricotta filling
- Savory and flavorful meat sauce with vegetables
- Summery flavors of zucchini and squash
- Bright and tangy diced tomatoes with green chilies
- Rich and satisfying
User Comments:
"This lasagna is a perfect way to use up summer zucchini and squash. It's flavorful, cheesy, and hearty."
"The combination of turkey, black beans, and corn makes this lasagna a healthier option."
"This was a hit with my family! Everyone loved the summery flavors and the creamy ricotta."
"I made this ahead of time and it reheated well for leftovers."
"Be sure to let the lasagna rest for 10 minutes before serving, or it will be difficult to cut."
Special Precautions and Tips:
- To save time, you can use pre-shredded zucchini and squash.
- If you don't have ricotta cheese, you can substitute cottage cheese.
- For a cheesier lasagna, add extra Parmesan cheese to the ricotta mixture.
- To make the lasagna vegetarian, omit the ground turkey and use vegetable broth in place of the water.
