I made this on a cold December night, after a really long commute from work. I just wanted some comfort food, but we were trying to lighten it up. I love zucchini, so figured I'd give this recipe a shot. It was a great success! I had a hard time finding zucchini that week, so I had to throw in some squash as well, but that was delicious!
Below is my version of the recipe, not many changes! This is great as leftovers and also great for a group! Ingredients:
2 large zucchini, sliced about 1/4 inch thick
2 large squash, sliced about 1/4 inch thick
1 teaspoon olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 green pepper, diced
1 pound extra lean ground turkey
1 - 14 oz can tomato sauce
1 - 14 oz can crushed tomatoes
2 teaspoon dried oregano
handful of basil, finely chopped (about 1/4 cup)
handful of parsley, finely chopped (about 1/4 cup)
red pepper flakes, if desired
salt and pepper, to taste
15 oz part skim ricotta
1 egg white
1/4 cup grated Parmesan cheese
12 oz reduced fat or part skim shredded mozzarella cheese
Preheat oven to 375 degrees F.
Place sliced zucchini and squash on a large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the veggies a bit.
While the zucchini and squash are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn it. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25 to 30 minutes or until sauce REALLY thickens up! Season with salt and pepper to taste. Remove from heat to cool.
In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine.
To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini and squash slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini and squash slices and ricotta mixture and finishing with mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Serve with a side salad. Makes 8 generous servings.