Sauce 1lb. ground turkey 1/2 c. diced onion 2 cloves minced garlic 2 tbsp. olive oil 16 oz. tomato sauce salt, pepper, onion and garlic powder, to taste
Heat olive oil in a large frying pan. Add onions and seasoning and cook for 3-4 minutes until onions are soft; add garlic and continue cooking for another minute. Crumble turkey into the pan and cook until brown; add tomato sauce and cook about 10 minutes. You can add a dash or two of hot sauce if desired
Line a cookie sheet with foil and coat with cooking spray. Season veggies with salt, pepper, garlic and onion powder on both sides. Arrange veggies in a single layer on cookie sheet and bake for 30 minutes or until soft, turning after 15 minutes.
Filling 2 lbs. of part skim ricotta 1/4 c. chopped parsley 1/2 c. grated cheese ¼ c for filling and 1/4 c. for topping 1 c. shredded mozzarella half for filling and half for topping salt, pepper, onion and garlic powder to taste. Mix together and set aside.
Ladle a little sauce on bottom of 9”x13” glass baking dish that has been sprayed with cooking spray; layer with veggies, ricotta mixture and sauce. Top with 1/2 c. of shredded mozzarella and 1/4 c. grated cheese. Bake uncovered for 30-40 minutes. Cool at least 15 minutes before serving.
