With 2 whopping servings of veggies per plate – you can feel pretty great about chowing down this lasagna without any sacrifice of flavor!
extra lean ground turkey
red onion, chopped small
red pepper, chopped small
whole tomatoes, with juice
1-14 oz can
1-6 oz can
zucchini, sliced lengthwise, about 1/4 cm thick
ricotta, low fat
Parmesan, freshly grated
Prep Time: 20 minutes Cook Time: 60 minutes Yield: 8 servings
Preheat oven to 325 degrees Fahrenheit.
Slice the zucchini’s lengthwise using a mandolin or as thin as you can cut them intact (1/4 cm).
Next, chop the red pepper, onion, spinach, and garlic. Set aside.
Grate mozzarella and parmesan separately and set aside as well.
Now, add olive oil, onion, garlic, and ground turkey to a pan and cook until the turkey is half done (half pink). Add chopped pepper and spinach and cook until turkey is fully cooked (no longer pink). Drain excess liquid.
In a separate bowl, mix canned tomatoes, tomato paste, basil, parsley, oregano, and sea salt – reserve 2 tbsp and set aside. Add the remaining amount to the ground turkey and mix thoroughly. Remove turkey mixture from heat.
In a separate bowl, mix ricotta with the eggs. Set aside.
Spread the 2 tbsp of reserved tomato mixture on the bottom of your pan (approx. 12″ x 8″ in size or 2 smaller pans) and then add the first layer of zucchini noodles (1/3 of the amount you chopped) either lengthwise or widthwise.
Add ½ of the meat mixture and then add another layer of the zucchini noodles (another 1/3 of the amount you cut).
Add the ricotta/egg mixture and lightly sprinkle ¼ cup of grated mozzarella.
Add the last layer of zucchini (last 1/3).
Add the rest of the meat sauce (if you feel like there is too much, save a little for lunch another day).
Sprinkle the remaining ½ cup of grated mozzarella, ¼ cup grated parmesan, and either ½ tsp dried parsley or 1 tbsp fresh parsley for garnish.
Bake 50-60 minutes until bubbling throughout and cheese is lightly browned on top.
C/O Precision Nutrition Encyclopedia of Food