Tadeas’ Turkey Lasagna

After much experimentation, I finally developed the perfect combination of ingredients for amazing lasagna! A delicious comfort food perfect for any season, this recipe is full of familiar flavors with hints of the unexpected.


  • 2 lbs ground turkey

  • 2 green bell pepper

  • 1 red bell pepper

  • 2 yellow bell pepper

  • 1 white onion

  • 2 organic tomatoes

  • 1 bunch cilantro

  • Olive oil

  • 1 – 8 oz container sour cream

  • 1 tablespoon black pepper – to season turkey

  • 1 tablespoon garlic salt – to season turkey

  • 1 tablespoon Sazon perfecta – to season turkey

  • 1 tablespoon cayenne powder – to season turkey

  • 1 – 24 oz jar of Prego Fresh Mushroom

  • 3 packs of shredded Colby jack cheese

  • 1 pack Mozzarella slices

  • 1 pack Colby Jack slices


  • Dice up bell peppers, onion, and tomato.
  • In a skillet or any pan, add a half stick of butter, diced vegetables, and season with 1 teaspoon of salt and 1 teaspoon of pepper. Sauté until tender. Set aside.
  • Season ground turkey in a separate bowl using 1 tablespoon of each: black pepper, garlic, Sazon Perfecta, and cayenne powder.
  • Add turkey into a skillet and cook until thoroughly cooked. Once completely cooked, add your vegetables to the turkey.
  • While your turkey mixture is cooking, add a pot of water to the stove and set on high for the lasagna noodles. Add 5 tablespoons of olive oil to keep the noodles from sticking.
  • Periodically stir lasagna noodles to keep from sticking. Once they are al dente, strain them and rinse with cold. Strain them again and add a little olive oil to keep from drying out.
  • Take a baking pan and oil it so contents don’t stick.
  • Layer the bottom with noodles, then add turkey/veggie mixture in a layer directly on top of the noodles. Add shredded cheese, and finally add Prego sauce. Be sure not to add too much sauce. Repeat this method until the pan is full.
  • Top the dish with more sauce and finally with mozzarella and Colby Jack slices.
  • Place in oven preheated at 450 degrees for 30 minutes. Bake the first 20 minutes covered, and the remaining 10 uncovered. Watch it closely while uncovered to ensure the cheese doesn’t burn.
  • Remove lasagna from oven and sprinkle chopped cilantro on top.
  • Cut in square portions and add a dab of sour cream on top of each section. Enjoy!

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