• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
925
Protein:
64 g
Fat:
31 g
Carbohydrates:
99 g
Sodium:
641 mg

Credit
Lori Kennedy - Eat In Eat Out

Serves: 8
Prep Time: 45 mins
Cook Time: 75 mins
  1. Preheat oven to 425ºF.
  2. For meat sauce: In a large skillet cook over med-hi heat, sauté turkey, onions, bell pepper, salt and pepper until meat is cooked and veggies are soft.  Add garlic, basil, sugar, oregano and marinara sauce. Bring to boil, reduce to low and simmer for 10 minutes.
  3. Lay out the eggplant and zucchini slices on a large cooking sheet. Drizzle with oil and season with salt and pepper. Roast in preheated oven for 17 minutes, turning once. Remove from oven and set aside.
  4. Reduce oven to 375ºF. Assemble lasagna by starting with ½ cup of meat sauce in bottom of a 7” x 12” pan. Over that layer as follows: 3 noodles, 1/3 of meat mixture, ½ of veggies, 1/3 of mozzarella, 1/3 of Parmesan. Repeat. Top with noodles, remaining 1/3 meat and cheeses.
  5. Spray a large sheet of foil with cooking spray. Place it, oil side down, on the lasagna and cover tightly. Bake in preheated oven for 45 minutes. Remove foil and bake for additional 10 minutes. Remove from oven and let stand for 10 minutes before serving.

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