Turkey Lasagne

Ok, so today is Tuesday and you have to make something delicious and nutritious for dinner for your family so what will it be? I know! Let's make some yummy Turkey Lasagne! This is one of my prized recipes. It has been tweaked and modified by me many times until it has reached, what I consider, perfection. Please let me know what you think! My husband LOVES this and asks for it constantly. It might look like a lot of work at first glance, but trust me it goes quickly and it is worth it!!

Ingredients:
1 lb. lean ground turkey
1 48 oz. jar of Prego Sauce ( I know, it's jarred... but it really is the best!)
1 medium zucchini, grated
4 c. shredded mozzarella
2 c. shredded parmesan
2 packages mushrooms (washed or wiped and quartered)
1 15 0z. container ricotta cheese ( I use low fat)
1 package Barilla lasagna noodles (oven-ready variety)
1/2 Tbsp. Italian seasoning
1 egg
dash olive oil
red wine
6-7 cloves garlic, chopped
salt and pepper
9x13x2 casserole dish
aluminum foil

Directions:

Preheat oven to 375.

Pour yourself a glass of wine. This will make your lasagne taste better, trust me!

First, brown the turkey in a skillet, adding salt and pepper to your family's preference. While that's cooking, I usually chop the mushrooms (set aside) and grate the zucchini into a large bowl. When the turkey is cooked through, add it to the bowl with the zucchini. This is a sneaky way to add veggies to a meal. You could also shred some carrots or try adding some spinach (sauteed to remove the water).

Next, combine the ricotta, 2 cups of the mozzarella, 1 cup of the parmesan, the egg, and the Italian seasoning in another bowl. This is your cheese mixture.

Saute the garlic in a little olive oil until just golden, then add the quartered mushrooms and saute for 7-8 minutes. The idea is to remove most of the water from the mushrooms so they don't release moisture into your lasagna. I usually splash a little wine on these at the end to give them a nice color and de-glaze the pan, but you don't have to. Add the sauteed mushrooms and garlic to the bowl with the meat and the zucchini. Add all but 1/2 c. Prego to the bowl as well and mix it up. This is your sauce mixture.

Next, in a 9x11 casserole dish, add 1/2 c. of the prego to coat the bottom of the dish. Then we can start to build the lasagna!! First layer 4 noodles in the casserole to cover the bottom. Next, add half the cheese mixture and spread it out over the noodles. Take your time here, don't rush it. Next, pour 1/3 of the sauce mixture over the first cheese layer. Layer 4 more noodles over this layer and top with the other half of the cheese mixture. Top this with 1/3 of the sauce mixture. Layer 4 more noodles on top of that and top with remaining sauce. Cover with foil and bake for 50 minutes, then remove foil, top with remaining 2 c. mozzarella and 1 c. parmesan and cook for 15 minutes more till the cheese is melted.

Allow to cool for about 15-20 minutes and VIOLA! You have yourself a yummy lasagna that your family is sure to love!

Watch the latest videos on YouTube.com