Single Layered Turkey, Squash and Mushroom No Noodle Lasagna

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While I realize that lasagna is best appreciated with multiple or as many layers stacked upon themselves that the baking pan will possibly allow, however, who said that single layered lasagna can’t be just as good. After all, the only thing you really have to lose is about half the calories and an overstuffed tummy from eating more.

This Single Layered Turkey, Squash and Mushroom No Noodle Lasagna is not only meaty from the ground turkey but also from the meatiness of the portobello mushrooms. So, if you would prefer to make this solely vegetarian, then omit the turkey altogether because either way it is delicious and really quite satisfying as is. Plus, it’s less time consuming putting this single layered dish together versus multiple layers.

Turkey, Squash and Mushroom No Noodle Lasagna

So while you don’t have to totally forsake that piled high lasagna or its long flexible noodles and nor would I ask you to do so, however why not enjoy the benefits of a simple single layered lasagna, and especially if you are on a tight budget. Yes, it’ll be a little flatter in height but no less tasty in its overall bite.

With this single layer of just meat, sauce, cheese and the use of veggies in the place of noodles, which has and is being embraced by many of the health conscious, than why not make a single layer of lasagna popular also as it means eating less, fewer calories and better weight management, not to mention helping with those unthinkable costs with groceries being relatively high today.

Well enough of my preaching and onward to this yummy lasagna style, single layer recipe, as it’s why you’re here. 😉

Single layer of lasagna stuffed with cheese. veggies and ground turkey.
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Single Layer Turkey, Squash and Mushroom No Noodle Lasagna

Course Main Course
Cuisine Italian
Keyword beef lasagna, lasagna, lasagna, single layer lasagna, pasta, pasta recipes, turkey lasagna, vegetarian lasagna
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12

Ingredients

  • 1 pound Ground Turkey
  • 3 Whole Yellow Squash, sliced
  • 8-10 Portobello Mushrooms, stems removed
  • 32 oz Primal Kitchen Marinara or other
  • 2 tbsp Olive Oil
  • 1 tbsp Unsalted Butter
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Oregano Spice
  • 1 tsp Garlic Powder
  • 32 oz Ricotta Cheese
  • 1 cup Grated Parmesan Romano Cheese
  • 2 Large Egg, whisked
  • 2 tsp Italian Seasoning
  • 32 oz Mozzarella Cheese, shredded

Instructions

  1. Season the ground turkey with the salt, pepper, oregano and garlic.

  2. In a skillet on medium high heat, add oil and cook the seasoned ground turkey until browned.

  3. In the meantime, slice the squash and remove mushroom stems while meat is cooking.

  4. Transfer the cooked turkey to a plate with paper towels. Then place the turkey and marinara in a pot set on medium low and allow it warm for 15 minutes.

  5. Then adding the remaining olive oil and butter, saute’ the mushrooms until tender (in batches if necessary).

  6. Preheat the oven to 350 degrees.

  7. In a bowl, combine the ricotta and parmesan cheeses, eggs and Italian seasoning. Mix until combined.

For the assembly

  1. Spoon just half of the turkey marinara meat sauce on the bottom of a 9×12 baking dish.

  2. Then follow by layering the sautéed and flattened mushrooms over meat sauce.

  3. Next, spread the ricotta cheese mixture over the layer of mushrooms.

  4. Place the slices of squash over the entire ricotta mixture.

  5. Then top with the remaining meat sauce.

  6. Sprinkle shredded mozzarella covering the meat sauce.

  7. Bake covered with foil for 30 minutes. Then remove foil and bake for an additional 15 minutes until the cheese is bubbly and lightly browned.

  8. Then it’s Bon Appetit!

Recipe Notes

Whenever possible, use organic ingredients.

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