Turkey Lasagna with Tofu Ricotta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Italian
Serves: 12
Ingredients
  • ½ of a white onion
  • 1 pound 99% fat-free ground turkey breast
  • 2 cups sliced mushrooms
  • 1 large zucchini
  • 4 cups marinara sauce
  • 2 tablespoons Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 4 cups packed fresh baby spinach
  • 12 ounces no-boil lasagna noodles
Tofu Ricotta
  • 1 pound extra firm tofu
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. Dice the white onion and cook it for 2 minutes in a bit of oil. Add the ground turkey breast and break up the clumps while cooking for about 5 minutes.
  3. Dice the mushrooms and zucchini and add them to the meat, along with the marinara sauce, Italian seasoning, and red pepper flakes.
  4. In a food processor, blender, or with a potato masher, blend the tofu ricotta ingredients.
  5. In a 13 x 9 pan, begin layering the components of the lasagna. I like to do: 1 cup of meat sauce, layer of noodles, ½ cup tofu ricotta, 2 cups packed spinach, 3 cups meat sauce, layer of noodles, ½ cup tofu ricotta, 2 cups packed spinach, layer of noodles, and then any excess sauce and ricotta on top with a sprinkling of additional Italian seasoning.
  6. Allow to lasagna to rest on the counter for 10 minutes, to allow the noodles to begin absorbing some liquid.
  7. Bake the lasagna for 45 minutes. Let it rest for 20 minutes after cooking before slicing into 12 pieces and serving.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/06/08/turkey-lasagna-tofu-ricotta/