Turkey Vegetable Lasagna

Recipe - Coal Harbour

Prep Time15 Minutes

Servings9

Cook Time85 Minutes

Ingredients

1 tbsp. olive oil

2 garlic clove(s), finely chopped

1 white onion, diced and divided

1 jar (2 ½ cups) store-bought tomato sauce

1 cup water

1 lb mushrooms, sliced

½ cup roasted red pepper, diced

4 tbsp. Boursin Garlic & Fine Herbs

9 No-boil Lasagna sheets (or as many to fit your dish)

1 lb ground turkey

1 tbsp. dried Italian seasoning

1 cup frozen spinach, thawed and drained

1 cup (250g) mozzarella cheese

Salt & pepper to taste

Fresh basil

Directions

To a pot, add oil and heat over medium heat. Once hot, add ½ onion and garlic. Sauté until onion begins to sweat, about 2 minutes.
Add ground turkey, salt and pepper to taste. Fry until golden in colour, about 20 minutes.
Next, add tomato sauce, water, mushrooms, Italian seasoning, remaining onion, and roasted red peppers to the pot and continue to cook over medium heat. Cook for another 20 minutes.
Once sauce thickens, add spinach, Boursin cheese, salt & pepper to taste. Continue to cook for about 3 minutes (until cheese has melted).
Remove mixture from heat and prepare to layer lasagna
To a *9x9 dish, add a couple scoops of the meat and veggie mixture to the bottom to prevent sticking. Next, add a layer of noodles and then alternate with the meat/veggie mixture until all of the sauce and pasta has been used up.
Add a bit of shredded mozzarella cheese to the top, cover with foil and bake for about 40 minutes (25 minutes on 350 degrees and 15 minutes on 300 degrees).
Once done, add chopped basil and more mozzarella over top and allow cheese to melt. Serve & Enjoy!

15 minutes

Prep Time

85 minutes

Cook Time

Servings

Directions

To a pot, add oil and heat over medium heat. Once hot, add ½ onion and garlic. Sauté until onion begins to sweat, about 2 minutes.
Add ground turkey, salt and pepper to taste. Fry until golden in colour, about 20 minutes.
Next, add tomato sauce, water, mushrooms, Italian seasoning, remaining onion, and roasted red peppers to the pot and continue to cook over medium heat. Cook for another 20 minutes.
Once sauce thickens, add spinach, Boursin cheese, salt & pepper to taste. Continue to cook for about 3 minutes (until cheese has melted).
Remove mixture from heat and prepare to layer lasagna
To a *9x9 dish, add a couple scoops of the meat and veggie mixture to the bottom to prevent sticking. Next, add a layer of noodles and then alternate with the meat/veggie mixture until all of the sauce and pasta has been used up.
Add a bit of shredded mozzarella cheese to the top, cover with foil and bake for about 40 minutes (25 minutes on 350 degrees and 15 minutes on 300 degrees).
Once done, add chopped basil and more mozzarella over top and allow cheese to melt. Serve & Enjoy!