Turkey & Veggie Lasagna

Check out my recipe for Turkey & Veggie Lasagna.  It’s lean, low cal, and the macros are a good balance. And it tastes really good! This recipe makes 8 – 12 servings.

Pre-Heat the oven to 350,

For the sauce

Brown the ground turkey with garlic, salt, pepper, and add diced tomatoes, and tomato purée.

The Veggies

Thinly slice the squash or use a mandoline – thinly slice the mushrooms. Toss with some garlic salt and pepper.

Put it all together

Spray a small amount of olive oil on a 12 x 6 Pyrex or baking dish.

Place three noodles on the bottom and begin to layer the squash, yogurt, sauce, mushrooms, and basil.

Bake for 30 minutes or until cooked!



  • 1 lb. Ground Turkey
  • 3 cans Diced Tomatoes,
  • 2 cans tomato purée.
  • Garlic
  • Salt
  • Pepper
  • Fresh Basil (a lot)
  • 2 Yellow Squash
  • 2 Zucchini
  • 3 Portobello Mushroom Caps – large
  • 2 cups Non Fat Greek Yogurt – I add some garlic salt to flavor it a bit
  • 9 Whole wheat – no boil – Lasagne Noodles

It works for dinner and lunch for a few days!


8 servings

270 cals. 5.53g Fat. 35.6g Carbohydrate 23.6g protein

12 Servings

180 cals. 3.68g fat 23.75g carbohydrate 15.2g protein


2 responses to “Turkey & Veggie Lasagna

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