Yes you read that correctly. This recipe is based on a recipe done by Ree Drummond aka Pioneer Woman. The original recipe can be found here. It is a versatile recipe and I liked it because you can pack a lot of vegetables in there for picky eaters.
4 tablespoons of olive oil
2 pounds of ground turkey
1 package of turkey pepperoni
1/2 cup mushrooms
3 cloves of garlic minced
2 green peppers diced
2 red peppers diced
1 large onion diced
3 jars of marinara sauce (I used 1 package of my sauce and 1 jar of marinara sauce
1/4 fresh minced parsley
24 ounces of part skim ricotta cheese
2 eggs beaten
1/2 cup freshly grated Parmesan cheese
lasagna noodles, cooked al dente
16 oz mozzarella cut into thin slices
Preheat oven to 350 degrees
Drizzle 2 tablespoons of olive oil in a pan heated over medium heat. Add the ground turkey and cook until brown breaking up the meat as it cooks
Set the meat aside
Take the remaining 2 tablespoons of olive oil and put it into a large pot over medium heat. Add the mushrooms, bell peppers, onions and garlic. Cook these until softened.
Add the meat and sauce into the pot with the vegetables. Add salt and pepper to taste. Stir all the ingredients on low heat and simmer for 15 minutes
To make the cheese mixture combine the ricotta, Parmesan and eggs in a large bowl. Mix until totally combined.
I used a 9×13 in deep pan to assemble lasagna. I first put a little sauce on the bottom before placing the lasagna noodles. I overlapped 4 lasagna noodles in the bottom of the dish. I then spoon half of the cheese mixture then smoothed it over the noodles. I then used half of the mozzarella slices on top.
I then added the meat and vegetable sauce. I repeated these layers once more.
I baked it at 350 for about 40 minutes or until it is bubbly on top. I let it sit for 10 minutes then cut it into 12 pieces.
The nice thing about the sauce is that I have a ready-made pizza sauce and will add some broccoli and mushrooms to my pizza and have another dinner and lunch later in the week.