Italian

Ground Turkey Breast and Grilled Vegetable Lasagna is for Dinner.

Ground Turkey Breast and Grilled Vegetable Lasagna takes 45 minutes to prepare.

Ground Turkey Breast and Grilled Vegetable Lasagna takes 45 minutes to cook.

Ground Turkey Breast and Grilled Vegetable Lasagna makes 9 servings.

The ingredients for Ground Turkey Breast and Grilled Vegetable Lasagna are:

1.3 lbs ground turkey breast
1 medium vidalia or sweet onion, chopped
1 medium green bell pepper, chopped
1 medium zucchini, sliced
1/2 medium to large eggplant, sliced
1 28 oz can of crushed tomatoes
9 Lasagna noodles
10 oz of ricotta cheese (1/2 of a large container)
2 cups of Six Cheese Italian Fancy Shredded Cheese
Olive oil
1-3 cloves of garlic
1 tsp italian seasoning
1-2 Tablespoons sugar
1/2 teaspoon Allspice
Salt & Pepper to taste

Here is how you make Ground Turkey Breast and Grilled Vegetable Lasagna:

1. In a large pot, add water, about 1/8 cup of olive oil and a little salt. Bring to a boil and add the lasagna noodles. Cook for 9-10 minutes and drain. Toss with a little olive oil to keep from sticking, and lay the noodles out. You can use a baking sheet to lay the first layer, then lay the second layer perpendicular on top of the first.2. Heat oven to 3753. Slice the zucchini and eggplant, drizzle with olive oil to lightly coat. Sprinkle with salt and pepper and toss. Put on baking sheet and bake for 30 minutes.4. Slice the onion and green pepper5. Dice the garlic6. In a large pot put 2 Tablespoons of olive oil or enough to just cover the bottom of the pot.7. Add the ground turkey breast, onion, green pepper, garlic, and italian seasoning and brown on medium to medium high heat, breaking the meat into small pieces as it cooks.8. When the meat is cooked through, add the can of crushed tomatos. If the brand of tomatos you are using is thin or runny, drain the turkey breast; otherwise just add the tomatoes and stir.9. Add the allspice and the sugar. Taste. If the sauce is too acidic, add a little more sugar.10. After the eggplant and zucchini are done, set them aside to cool.To layer:1. Spray a 92 x 12 baking pan with cooking spray. 2. Lay 3 noodles down, set zucchini and eggplant on noodles, dollop riccotta cheese, then spoon with sauce.3. Do this for 2 more layers, finishing with the sauce.4. Spread 2 cups of shredded six cheese italian style cheese on top.Bake at 375, covered with foil, for 30 minutes. Remove foil, bank for 10 more minutes. Remove foil and broil at 450 degrees for 6 minutes.Serving Size: Makes nine 3 x 4 inch piecesNumber of Servings: 9Recipe submitted by SparkPeople user GLADGAD.

The nutritional information for Ground Turkey Breast and Grilled Vegetable Lasagna is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 310.6

• Total Fat: 10.8 g
• Cholesterol: 68.0 mg
• Sodium: 221.3 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 1.4 g
• Protein: 29.9 g

Ground Turkey Breast and Grilled Vegetable Lasagna is Italian cuisine.