Photo of Hide the Vegetable Turkey Lasagna Created by Ambassador Katie Biss by WW

Hide the Vegetable Turkey Lasagna Created by Ambassador Katie Biss

Points® value
Total Time
1 hr 45 min
1 hr
45 min
What sets this lasagna apart from all the others? It’s made with extra lean ground turkey, whole wheat pasta, and it is FULL of puréed vegetables...perfect for the picky eaters in our lives! You can use any vegetables you have on hand but the butternut squash/bell pepper combo adds a beautiful sweetness to the sauce! Don't worry about being "perfect" with this recipe. It's very forgiving, easy, and delicious!


Uncooked extra lean ground turkey breast

1 pound(s)

Dehydrated onion flakes

1 tbsp(s), or 1/4 cup finely minced fresh onion)

Garlic powder

1 tsp(s), (or 2 tsp fresh minced garlic)

Bell pepper

3 item(s), medium, orange, yellow, or red varieties, diced

Butternut squash

5 pound(s), (1 large), peeled and diced


1 large, peel on, diced

Sea salt

tsp(s), or to taste

Canned tomato sauce

2 cup(s), (1 x 650 mL jar), tomato basil variety

Part-skim ricotta cheese

475 gm, (1 x 475 g container), or full fat ricotta cheese

Uncooked whole wheat lasagna noodles

250 gm

Italian seasoning

1 tbsp(s)


  1. Preheat oven to 375 °F.
  2. Cook ground turkey with the onion and garlic (if you have non-stick pans, olive oil or cooking spray is not needed). Set aside.
  3. Line two cookie sheets with parchment paper or spray with cooking spray. Peel/cut vegetables and place in one layer on cookie sheets. There's no need to be precise with your cutting, it's all getting puréed! Bake vegetables until softened and browned.
  4. Add pasta sauce to food processor/blender then add the cooked vegetables. Remove the feeder cap from the lid of your blender, put the lid on, and put a tea towel over the top (to avoid any hot splashes). Blend until smooth, stopping to stir if needed. Add salt to taste.
  5. In a large bowl combine the sauce and ground turkey.
  6. Cover a 9x13 baking dish with a thin layer of meat sauce. Add 3 uncooked lasagna noodles. Spread a third of the ricotta on top of the lasagna noodles and sprinkle some Italian seasoning on top. Repeat until all sauce, noodles, and ricotta are used (typically 3 layers).
  7. Top with shredded mozzarella cheese.
  8. Bake at 375 °F for 45 minutes or until golden brown and bubbling (cover the lasagna with aluminum foil, while baking, if needed but this is not required).
  9. Let sit for 10 minutes before slicing.
  10. Serving size: 1 slice


Full fat cheese can also be used in this recipe if you prefer this over the part-skim/light varieties. For any modifications, make sure to edit the recipe so that the Points per slice are accurate.