Hidden Veggie- No Boil Lasagna

That signature recipe.

My mom always told me, “You need to have that one recipe. The one that you can serve for anyone, anytime, and it’s always a hit. Whether your priest is coming over for dinner, you’re taking a meal to a new mom friend, and you want to pass down to your kiddos and grand-kiddos.”

I’m pretty sure this might be it.

It’s only taken me years to “perfect” it, but after tonight’s dinner, I think it’s safe to say that it’s blog-worthy and something I should share with the world.

What made my night tonight is that not only did my husband have seconds, but my children cleaned their plates. On purpose. Without bribery. I almost fell out of my chair, but I couldn’t help but smile when my littlest said, “Mom. You should make a cooking show. This is too good.”

Little did they know they were eating carrots, spinach, whole grains, lean protein, and veggie packed sauce too. Mom for the win, again.

My hope is you enjoy this meal as much as we did!

Ingredients:

1 package of whole grain lasagna noodles
1 15oz container of Ricotta
2 eggs, beaten
1-2 jars of veggie packed spaghetti sauce
1 lb lean ground turkey
2.5 c Mozzarella or Italian cheese, divided
1/4 c shredded parmesan cheese
1 c carrots (shredded- I use my food processor)*
1 c frozen spinach, thawed
1 tbsp Italian seasoning
1 tsp garlic powder
Sea salt + black pepper to taste

Directions:

Preheat oven to 350*. Spray/oil a 13×9 dish. In a skillet, cook 1lb ground turkey, Italian seasoning, garlic, sea salt, and pepper until turkey is browned. Add 1 jar of spaghetti sauce (more if you’d like your sauce thinner, less if you’d like it thicker- I personally used 1.5 jars), carrots, and 1/2 c spinach.

Separately combine ricotta, eggs, remaining 1/2 c spinach, and 2 c mozzarella or italian cheese and parmesan cheese.

Add 1/2 c sauce to bottom of pan. Layer 4 noodles across pan (I broke one in half to cover the remaining bottom of pan). Top with 1/3 of the ricotta mix. Spread evenly across noodles. Top with 1/3 of the remaining sauce (from skillet). Repeat x 3. Top lasagna with remaining 1/2 cup of shredded mozzarella or Italian cheese. Cover pan tightly with aluminum foil. Bake for 50-60 minutes until you see bubbling on side of pan. Remove foil and cook for a remaining 10 minutes. Serve and enjoy!

*You can sub the carrots for shredded zucchini or add in shredded zucchini too. Onions are a great addition however my kiddos don’t like them much so I leave them out or use onion powder.

We hope your family loves this recipe as much as ours did. Please let me know what you think or leave a review below!

Thanks!

Ashley