Chock-Full-O-Veggies Lasagna

  • Yield: 8 servings


4tablespoons extra-virgin olive oil, divided
1/2-- small onion, cut into 1/4 inch pieces (1/2 cup)
4-- garlic cloves, minced
8ounces mushrooms, coarsely chopped
1-- small zucchini (about 6 ounces) unpeeled and shredded (1 cup)
1-- medium carrot, peeled and shredded (1/2 cup)
-- kosher salt
-- freshly ground black pepper
1pound lean ground turkey
2teaspoons chopped fresh thyme
1-- (26-ounce) jar pasta sauce
3tablespoons all-purpose flour
1 1/2cups 1 percent low-fat milk
1/4teaspoon ground nutmeg
1-- (9 ounce) box dried no-boil lasagna noodles (16 sheets)
1/2cup Parmesan cheese
1cup shredded part-skim mozzarella cheese


  1. Preheat oven to 375F
  2. Heat 1 tablespoon oil in a large Dutch oven or saucepan over medium heat.  Add onion and cook, stirring frequently, until softened, about 7 minutes.  Add garlic and cook and additional 1 minute.
  3. Increase heat to medium-higih.  Stir in mushrooms, zucchini, carrot, salt and papper and cook, stirring frequently, until vegetables are softened, about 8 minutes. Add turkey and thyme and cook eat until no longer pink, about 5 minutes.  Stir in pasta sauce, heat thoroughly and set aside.
  4. Heat remaining oil in a medium saucepan over medium heat.  Add flour and whisk until smooth, about 2 minutes.  Whisk milk and nutmeg slowly into flour mixture.  Increase heat and bring to a low boil, stirring constantly.  Reduce heat, simmer, and stir until bechamel sauce thickens, about 3 minutes.
  5. To assemble, lightly oil or coat a 13 by 9 inch baking pan or dish with nonstick cooking spray.  Spread 1 cup meat mixture on bottom.  Lay 5 noodles on top, allowing them to overlap, breaking the 5th noodle as needed to fill in empty spaces.  Top with 3/4 cup bechamel sauce, 1/4 cup Parmesan, 2 cups meat mixture and 1/4 cup mozzarella.  Repeat with a second layer of 6 noodles, overlapping and breaking noodles to cover completely.  Add 3/4 cup bechamel sauce, 1/4 cup Parmesan, remaining meat mixture and 1/4 cup mozzarella.
  6. Top with remaining noodles, bechamel sauce and cheese.  Cover loosely with foil and bake until bubbly, about 50 minutes.  Remove foil and bake until cheese melts, about 5 minutes.

Reprinted with permission for Liz Weiss and Janice Newell Bissex's No Whine with Dinner (M3 Press, 2011).


Nutritional Info *per serving

  • Calories 440
  • Fat 19g
  • Sodium 120mg
  • Carbohydrate 41g
  • Fiber 4g
  • Protein 28g