Lightened Up Hearty Lasagna Recipe Made More Healthy with Turkey & Zucchini!
 
Prep time
Cook time
Total time
 
Recipe derived from & edited from- http://www.chow.com/recipes/30279-turkey-sausage-lasagna
Author:
Recipe type: American, Skinny, Healthy
Serves: 8 servings
Ingredients
  • For the sauce-
  • 2 24 oz jars of Ragu pasta sauce, any flavor
  • 2 tablespoons olive oil
  • 1 medium yellow onion, small dice
  • 5 medium garlic cloves, finely chopped
  • 1½ pound ground, lean turkey
  • For the Filling-
  • 1 (15- to 16-ounce) container whole-milk ricotta cheese
  • ¼ cup Parmesan cheese, finely grated
  • 1 large egg, lightly beaten
  • ½ tablespoon dried basil
  • 1 tablespoon dried parsley
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • To Assemble-
  • ½ box no-boil lasagna noodles
  • 9 ounces shredded whole-milk mozzarella cheese
  • 2 zucchini cut into long strips (size will vary depending on zucchini size & strips!)
  • ¼ cup Parmesan cheese, finely grated
  • Cooking spray to coat the foil to prevent sticking
Instructions
  1. For the sauce:
  2. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the onion& garlic then season with salt & pepper. Cook, stirring occasionally, until the onion has softened.
  3. Increase the heat to medium-high, add the ground turkey & cook until no longer pink. Break up with a wooden spoon as it cooks.
  4. Add in the pasta sauce then bring to a boil. Give it a stir ever few minutes or so but put it on low so it doesn't burn. Let thicken on the stove for about 30 minutes. You can heat the oven and make the filling while it thickens!
  5. For the filling:
  6. Heat the oven to 375°F and arrange a rack in the middle.
  7. Place all of the measured ingredients in a medium bowl, season with pepper, and stir to combine; set aside.
  8. To assemble:
  9. Add about ½ a cup of sauce to the bottom of a 13 X 9 inch baking dish. Start by layering 3 of the noodles atop it. Add another 1½ cups sauce & spread evenly, I like using a flexible spatula. Dollop ⅓ of the ricotta mix evenly then spread it out. Sprinkle with ¼ of the mozzarella.
  10. Your next layer will be the slices of zucchini. Switch of with the noodles & zucchini. I like to add a bit of extra zucchini for the density- it also makes it hold together better!
  11. Finish off with noodles on top then sauce, then mozzarella. Sprinkle with the Parmesan cheese evenly as your last layering step. Coat one size of a large piece of aluminum foil with the cooking spray. You can also use olive oil if you wish! Apply the foil to your baking dish oil side down- this helps prevent sticking!
  12. Bake until the sauce is starting to bubble around the edges, about 20 minutes. Remove foil & continue baking until the top of the lasagna is browned, about 30 minutes more. Remove the pan to a wire rack and let cool for 15 minutes. Serve hot! This also keeps well in the refrigerator & freezes well!
Recipe by Home In High Heels at https://www.homeinhighheels.com/2015/10/lightened-hearty-lasagna-recipe-made-healthy-turkey-zucchini.html