Turkey Mushroom Lasagna with Roasted Peppers

A healthy spin on an Italian classic! Each decadent lasagna layer has tons of hearty mushrooms and vibrant peppers for an added colorful flavor-filled nutrition boost. Mushrooms are a low-glycemic, antioxidant-rich ingredient that aids with blood sugar control, digestive health, and brain health.¹ Plus, red peppers have loads of vitamin C! Let’s also not forget about the ooey-gooey, irresistible cheese, which adds healthful protein, calcium—and a delicious taste, of course! Impress even the toughest critics with this easy-to-make, and then ready-to-bake meal. It’s the perfect blend of tradition and nutrition.

Makes 16 servings
Serving Size: 1 square slice
Prep Time: 20 minutes
Cook Time: 60 minutes

Ingredients for turkey mushroom lasagna

• 2 red, yellow or orange bell peppers
• 24 oz baby Bella (cremini) mushroom
• 1 tbsp olive oil
• 1 lb ground turkey
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• 5 cups marinara (set one cup aside for top layer)
• 14 no-boil lasagna noodles (semolina or whole grain)
• 1 cup parmesan cheese
• 1/2 cup mozzarella

Directions turkey mushroom lasagna

1. Preheat oven to 350 degrees F.
2. Wash and slice peppers. On a baking sheet, drizzle the peppers with some olive oil and bake for 15-20 minutes, or noticeably charred.
3. Mince mushrooms into fine pieces or chop by pulsing in the food processor.
4. In a large pan, add olive oil, ground turkey, and garlic powder. Continue to cook until brown.
5. Once ground turkey is fully cooked, add in the mushrooms and balsamic vinegar. Cook for an additional 4 minutes. Mix ingredients until fully incorporated.
6. On a baking tray, pour and evenly spread out 1 cup of marinara sauce.
7. Cover marinara sauce with 4-5 lasagna noodles.
8. Top with 1 cup of meat sauce, 1/4 cup Parmesan and roasted bell pepper slices.
9. Repeat steps 7 and 8 until fully assembled.
10. Top lasagna with marinara sauce, mozzarella, and parmesan. Bake in the oven at 350 for 30-40 minutes.

Tip: Wrap with foil so the cheese doesn’t burn and for the last 5 minutes take off the foil to let the cheese become golden brown.