With 2 whopping servings of veggies per plate – you can feel pretty great about chowing down this lasagna without any sacrifice of flavor!
Ingredients
olive oil
1 tsp
extra lean ground turkey
2 lbs
garlic, minced
3 cloves
red onion, chopped small
1/2
red pepper, chopped small
1
spinach, chopped
1 cup
dried parsley
1 tsp
dried basil
1 tsp
dried oregano
1 tsp
sea salt
1/4 tsp
whole tomatoes, with juice
1-14 oz can
tomato paste
1-6 oz can
zucchini, sliced lengthwise, about 1/4 cm thick
4
eggs
2
ricotta, low fat
15 oz
mozzarella, grated
3/4 cup
Parmesan, freshly grated
1/4 cup
parsley, fresh
garnish with
Directions
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.
Assembly
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