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+ servings

Summer Garden Lasagna

Course Main Course
Cuisine Italian
Keyword ground turkey, lasagna, pasta, summer garden
Prep Time 30 minutes
Cook Time 55 minutes
Servings 12 servings
Calories 336kcal


  • 1/2 medium onion, sweet
  • 1 medium bell pepper, red
  • 1 tablespoon olive oil
  • 1 pound turkey, ground
  • 5 cup spaghetti or marinara sauce
  • 4 ounces lasagna noodles, dry
  • 4 ounces mozzarella cheese
  • 2 cup ricotta cheese, part skim milk
  • 1 1/4 leaves basil, fresh
  • 1/2 cup Parmesan cheese, grated
  • 16 spears asparagus
  • 1 medium pineapple


  • Preheat oven to 375° F;  Dice onion and red bell pepper into small pieces.  Slice basil into thin strips. 
  • In a large skillet saute onions and red bell pepper in olive oil; about 4 minutes.  Add ground turkey and cook until browned and cooked through. 
  • Add 4 cups marinara sauce to the turkey mixture, bring to a boil. 
  • Spray a 13 X 9 baking dish with cooking spray. Pour 1 cup Marinara sauce on the bottom.
  • Layer 3 sheets of lasagna noodles (no need to pre-cook or even purchase no-boil), top with 1 cup of turkey mixture, ½ cup ricotta, 1 ounce mozzarella, a few basil slices, and 2 tablespoons of Parmesan cheese. 
  • Repeat for 3 more layers. (4 layers total) 
  • On the top layer pour the remaining Marinara sauce and cover with foil. Bake in pre-heated oven for 20 minutes.
  • Top Lasagna with the remaining mozzarella and Parmesan cheese.  Re-cover with foil and continue baking for another 10 minutes.
  • Before cutting the Lasagna let it rest for 5 minutes.  Serve with roasted asparagus and fresh pineapple on the side. 
  • Preheat oven to 425.  Drizzle with olive oil and season with salt and pepper to taste.
  • Roast for 15-25 minutes depending on how thick your asparagus are.  Should be soft, but still have a slight crunch.  


Calories: 336kcal | Carbohydrates: 38g | Protein: 19g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 658mg | Fiber: 5g | Sugar: 15g