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Turkey, Tofu & Zucchini Lasagna Recipe
| Whole-wheat lasagna noodles, cooked according to package directions | |
| Soybean oil (often labeled "vegetable oil") | |
| Onion (small), diced | |
| Cloves fresh garlic, chopped | |
| Ground turkey breast, 99% lean | |
| Jar prepared marinara sauce (24 oz.) | |
| Zucchini, cut lengthwise into thin slices | |
| Package silken tofu (12.3 oz.), drained and crumbled | |
| Reduced-fat mozzarella, shredded |
Looking for a family-friendly meal that’s healthy and delicious? Loaded with vegetables, whole-grain noodles, lean turkey and tofu, this lasagna dish says “nutrient dense.”
Looking for a family-friendly meal that’s healthy and delicious? Loaded with vegetables, whole-grain noodles, lean turkey and tofu, this lasagna dish says “nutrient dense.”
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Prep time:15 minutes
Cook time:50 minutes
Preheat oven to 375°F. Grease 9x9-inch baking dish.
Heat oil in large frying pan over medium-high heat; add onions and garlic, stirring frequently, for 2 minutes, until soft. Add turkey, stirring frequently, for 6 to 8 minutes, until cooked through. Stir in pasta sauce. Remove from heat.
Spread 3/4 cup pasta sauce mixture over bottom of the prepared baking dish. Top with 2 noodles. Spread half of the silken tofu over noodles. Top with 1/3 cup cheese, 1 1/2 cups pasta sauce mixture and half of the zucchini slices. Top with 2 noodles. Spread remaining silken tofu over noodles. Top with 1/3 cup cheese, 1 1/2 cups pasta sauce mixture and remaining zucchini slices. Top with remaining 2 noodles, pasta sauce mixture and 1/3 cup cheese. Cover tightly with aluminum foil.
Bake for 30 to 35 minutes; remove foil and top with remaining cheese. Bake an additional 10 minutes, until lightly browned.
Nutrition Per Serving:
260 Calories, 25g Protein, 27g Carbohydrate, 4g Fiber, 6g Fat, 2g Sat. Fat, 0g Trans Fat, 25mg Cholesterol, 410mg Sodium
