For The Love of Lasagna

11046402_1557326281196031_2723195862073856310_nIt’s been a long time since my family has seen lasagna come across our table.  Until now!! Whenever I make spaghetti I serve it with zucchini noodles (soooo good!) so I thought why not try my hand at subbing out the noodles for zucchini in lasagna.  And so a new fave was born! While we are a clean eating family, we for the most part steer clear of dairy but one simply cannot have lasagna without the cheese, so while we won’t be eating this weekly, it will definitely be on the menu occasionally. Let me just say, this was a winner with EVERYONE in the family… we all had seconds including the kids! Enjoy :)

Sauce:

1/2 medium onion
1/2 green pepper
1 clove garlic (minced)
1/2 tsp oregano, basil, garlic powder, pepper
1 tsp sea salt
1lb. ground turkey
1 24oz. container of your favorite marinara sauce
Begin by browning your ground turkey in about a tablespoon of extra virgin olive oil.  Once browned, add in diced onion, green pepper & minced garlic.  Allow it to cook for 3-4 minutes on medium heat.  Add in the remainder of your sauce ingredients and simmer while preparing the rest of the dish.
Cheese Mixture:
15 oz. Ricotta cheese
1 egg
1/4 cup Parmigiano Reggiano cheese
2 cups mozzarella
(Mix all together except the mozzarella)
You’ll also need 3-4 medium sized zucchini sliced thinly lengthwise to your liking.  HINT: after slicing, sprinkle with salt to remove some of the water that will cook out.  Otherwise you’ll have a very watery lasagna.  You’ll want to precook the slices for a minute or 2 on each side.  I used my foreman grill but you could use any grill, griddle, or grill pan.  Place slices on a paper towel after grilling as the excess water will run out.
Assembly:
First you’ll want to put a thin layer of sauce down on your 9×12 casserole dish.  Next, place your first layer of zucchini slices down in rows.  Then cover the zucchini with some of your cheese mixture and sprinkle 1/2-3/4 cup of mozzarella over that.  Repeat these steps once again until you’ve run out of ingredients beginning with the sauce, zucchini, cheese mixture. Top off with sauce and mozzarella (to your liking).
Preheat your oven to 375.  Bake for 40 minutes (covered with foil), then remove the foil and continue cooking for an additional 10-15 minutes until cheese is bubbly and browning.
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