Tip: I prepare as much the day before as possible by cooking and storing the lasagna strips, cooking the ground meat, dicing onions, & slicing the 2 bell peppers
I basically follow the pkg recipe for this lasagna w/ my own spin on it:
1 box cooked gluten free Tinkyada Brown Rice Lasagna noodles (net wt. 10 oz [280 g]) (cook according to pkg directions–my cooking time was 11 minutes)–you’ll find this item at Kroger in the organic section.
1 TBSP olive oil (I use organic, extra virgin) 2 Red or yellow sweet bell peppers, cut into thin strips
1/2 tsp salt (I use organic sea salt) 1 lb lean ground turkey, cooked & drained
1/2 tsp chopped oregano leaves 3 cans (8 oz each) tomato sauce
1/4 tsp pepper 1/3 c 2% milk
2 tsp crushed (or pressed) garlic 1 1/2 c low fat Ricotta Cheese
3/4 c diced onions At least 16-20 oz shredded Mozzerella cheese
Heat olive oil (1 TBSP) in large nonstick skillet. Sauté garlic (2 tsp crushed or pressed), onions (3/4 c diced), & sweet bell peppers until tender, etc (about 5 or so minutes depending on high of a temp you use). Add pepper (1/4 tsp), salt (1/2 tsp), & chopped oregano leaves (1/2 tsp). Sauté a couple more min. Set aside.
Mix milk (1/3 c 2% milk) & Ricotta Cheese (1 1/2 c) in separate bowl ’til smooth; set aside.
Preparing Baking Dish:
Preheat oven to 350 F
In 9×13 lasagna baking dish, line bottom w/ one 8 oz can tomato sauce. Cover w/ single layer of cooked lasagna sheets. Add 1/2 sautéed veggies. Follow w/ 1/2 ground turkey meat. Then, add 1/2 Ricotta mixture, then add to that shredded Mozzerella cheese that is needed to cover. Repeat w/ one 8 oz can tomato sauce. Cover w/ single layer of cooked lasagna sheets. Add remaining sautéed veggies, then the remaining ground turkey. Afterwards, add remaining Ricotta mixture followed by enough shredded Mozzerella cheese to cover. Finish by adding remaining lasagna sheets, one 8 oz can tomato sauce, & top w/ enough Mozerella cheese to completely cover the top (you decide how much you want). Cover and bake for 30 min.