Heuser Health


Recipe of the Week: Turkey and Squash Lasagna

Warm up this week with this healthy and easy lasagna recipe!


  • 1 box whole wheat lasagna noodles
  • 1 lb. ground turkey
  • 3 cups chopped zucchini squash
  • 3 cups chopped yellow squash
  • 1 28-oz can crushed tomatoes
  • 15 oz fat free cottage cheese
  • 1/3 cup grated parmesan
  • 1 egg
  • 1/4 cup skim milk
  • 1 Tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1-2 cups fat free (or part skim) grated mozzarella

In a large saute pan brown the ground turkey over medium heat until almost cooked through.  Add the crushed tomatoes, Italian seasoning, garlic powder, crushed red pepper flakes, salt and pepper; stir to combine.  Let simmer for about 5 minutes.  Meanwhile whisk together the cottage cheese, skim milk, parmesan, and egg.  Spray a 9×13 pan with nonstick spray.  Remove the tomato sauce from the heat and layer:

  •  tomato sauce on the bottom
  • 1/3 of the lasagna sheets
  • 1/3 of the cottage cheese mixture
  • 1 cup zucchini squash
  • 1 cup yellow squash

Make three layers and top it off with the mozzarella.

Preheat oven to 375.  Leaving the foil on, bake at 375 for about 1 hour, then remove the foil and let it bake another 10 minutes or so until the top is bubbly and brown.  Let it sit for about 10 minutes before serving.

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tips: Don’t just stop with squash! Lasagna is a great dish to add on the vegetables. Try adding a layer of spinach or kale! 



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