• Cooking Time: 30-45
  • Servings: 12
  • Preparation Time: 10-15


roasty n' toasty


  • whole wheat lasagna (oven ready or not it will still cook to perfection with enough sauce)
  • 1 pkg ground turkey or ground meat of your choice
  • 2 zucchini thinly sliced
  • 1 lrg portabella mushroom thinly sliced or mushrooms or your choice
  • 1 med sized cooking onion thinly sliced
  • 2-4 cloves of fresh garlic minced
  • 1 jar good tomato sauce (not ketchup)
  • 1 container of ricotta (fat free)
  • 1 ball mozzarella
  • Herbs & spices
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes
  • 1 tbsp garlic powder
  • sea salt to taste
  • cracked black pepper to taste
  • *you can also add fresh oregano to veggies, when sweating onion mixture/throughout sauce


  • preheat oven to 400
  • in large bowl combine all veggies and half of garlic
  • drizzle with evoo, oregano and garlic powder
  • mix together with hands
  • spread out evenly on greased baking sheet
  • place in oven on middle rack
  • roast for 10-15 mins till golden brown
  • in lrg skillet on med heat, sweat evoo, pepper flakes, remaining fresh garlic
  • add ground meat season with s&p
  • cook on med high for 15mins or until cooked thoroughly
  • in med sized bowl mix tomato sauce and ricotta together
  • to layer:
  • in lrg greased baking dish layer sauce, pasta, sauce, meat, mozza, pasta, sauce, veggie mixture, mozza, pasta, sauce, mozza
  • cover with greased tinfoil
  • bake for 30 -45 mins on 350
  • Tips:
  • *you can also add fresh oregano to veggies, when sweating onion mixture/throughout sauce
  • *you can sprinkle each layer with parmesan/romano cheese
  • *you can also combine meat and veggie mixture
  • *oven ready or not the pasta will cook to perfection with enough sauce to *moisten
  • *shiny side of tinfoil should face food
  • *Grease tinfoil so oooey gooey cheese doesn’t stick
  • *Using fresh herbs always makes everything taste better

Author Credit: marcia anderson

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