Look at that gooey, melty, cheesy goodness! Nestled just beneath it: a powerhouse of veggies and lean protein, thanks to all the fresh produce and locally raised ground turkey in my HH bag this week!
It’s that time of year when everyone is resolving to eat more healthily, and I would add to that, it can also taste really good! Enter this lasagna.
Simply sauté some veggies, ground turkey, and roast your veggies. Mix up your cheese mixture, then start layering! I won’t lie: this is a little more time intensive than most of my other recipes, but it’s well worth it for a meal this good!
Gather up your ingredients! Things are about to get real delicious.
Start with the veggies, because they need more time than a usual sauté might take. In order to avoid a watery lasagna, which is often the case with noodle-less lasagnas, we start by sweating out the veggies; basically, slicing them thin, then tossing with salt and leaving on a paper towel for 20 minutes to let the salt draw out the moisture. This is where I make my PSA for using the mandolin protector! Save those fingers!
Then cover them with another layer of paper towels, and set the timer for 20 minutes.
Meanwhile, sauté your onions, mushrooms, and kale.
Add your sauce and the browned ground turkey:
Then mix up the cheese mixture and grate the creamy havarti block that arrived courtesy of South Mountain!
Then your eggplant and zucchini should be ready to roast. Transfer to a baking sheet, and bake at 425 for about 20 minutes. Keep a close eye on them, since they are thin, as they could burn if not watched closely. You want them to be just browning when you take them out of the oven.
Now you are ready to start layering! Spread about half of the veggie turkey mixture on the bottom of the baking dish, then add a layer of veggies.
I did one layer of eggplant, then another layer of zucchini, but do whatever makes you happy!
Then a layer of the cheese mixture, the rest of the turkey and veggies, then another roasted veggie layer:
Top with the rest of the cheese mixture, then the havarti on top:
Bake for about 45 minutes total, then let it sit for about 10 minutes before slicing into it.
Ground turkey and veggie mixture
1 lb ground turkey, browned
8 oz cremini mushrooms
1 large or 2 small white onions
1 bunch of kale, destemmed and leaves chopped
1/2 tsp. salt
1/2 tsp. pepper
3 Tbsp balsamic vinegar
1 Tbsp olive oil
2 tsp dijon mustard
4 cloves garlic, pressed
24 oz. ricotta
3/4 c. parmesan
2 tsp. each, dried oregano, parsley, basil
For topping: 3/4 lb. havarti cheese, grated
- Slice zucchini and eggplant thin using a mandoline, if available. Otherwise, slice thin, then sprinkle lightly with salt and lay on a paper towel for 20 minutes to pull out some of the moisture.
- Saute mushrooms over medium heat for about 5 minutes, then add the onion. Saute another 5 minutes, then add the kale and sauté until wilted.
- Transfer zucchini and eggplant to baking sheet, bake at 425 degrees for 20 minutes.
- Add the browned ground turkey and balsamic sauce to the mixture.
- Combine all cheese mixture ingredients except for the havarti.
- Spread a layer of the ground turkey and vegetable mixture in a baking sheet, then top with a layer of roasted veggies.
- Add a layer of cheese mixture, then another layer of ground turkey mixture and another one of roasted vegetables.
- Top with the remaining cheese mixture and the havarti cheese.
- Bake covered for 30 minutes, then uncovered for another 15-20 minutes until the cheese is melted.