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Roasted Vegetable & Turkey Lasagna

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  • 1 ½ lbs. ground turkey
  • 1 cup onion, finely chopped
  • 1 green bell pepper, finely chopped
  • ½ tsp each salt and pepper
  • 2 cloves garlic, crushed
  • 8 leaves fresh basil, finely sliced
  • 2 tsp sugar
  • 1 tsp dried oregano
  • 3 cups marinara sauce, I use White Linen brand from Costco
  • 1 zucchini, cut into ¼ inch slices
  • 2 Chinese eggplant, cut into ¼ inch slices
  • 2 Tbsp olive oil
  • 1 pkg oven-ready, no boil lasagna noodles (you will need 9 noodles)
  • 3 cups shredded mozzarella cheese
  • ¾ cup shredded Parmesan cheese


  • Preheat oven to 425ºF.
  • 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.
  • 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.
  • 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, fill as follows: 3 noodles, 1/3 of meat mixture, ½ of veggies, 1/3 of mozzarella, 1/3 of Parmesan. Repeat. Top with with noodles, remaining 1/3 meat and cheeses.
  • 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.