Turkey Zucchini Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 box no boil lasagne noodles (9oz)1 jar tomato sauce (I use Bertoli organic olive oil, basil, garlic sauce)2 tbsp olive oil3 cloves garlic, minced1/2 medium onion, diced1 lb lean ground turkey2 medium zucchini, sliced into rounds2 cups whole milk ricotta cheese2 eggs1/2 cup parmesan cheese, shredded2 cups Italian cheese blend, shredded
Heat oven to 375. Spray 9x13 pan with cooking spray.
Heat oil in large skillet over med heat. Add garlic and onion and saute until soft, about 2 minutes.
Add turkey and brown.
Add zucchini and saute about 5 minutes.
Mix ricotta and eggs in med. bowl.
Pour 1/2 cup sauce into baking pan.
Layer noodles over sauce
spread 1/2 ricotta mixture over noodles.
spread 1/2 zucchini mixture over that.
Place another layer of noodles, then 1/2 cup sauce, then 1/2 cup parmesan cheese.
Place another layer of noodles, then 1/2 cup sauce, then the remaining ricotta mixture, then the last of the zucchini mixture. Finish with the last of the noodles (I did not have quite enough to cover the whole thing, but that does not matter). Cover top layer of noodles with remaining sauce and then sprinkle with the Italian shredded cheese.
It is hard to mess up lasagne.... layer in any order you like, just make sure the last layer of noodles is totally covered with sauce and cheese.
Cover with foil and bake 45 minutes. Remove foil and bake another 15 minutes. Let sit 15 minutes before serving. YUM
Number of Servings: 12
Recipe submitted by SparkPeople user NATBAER.
Heat oil in large skillet over med heat. Add garlic and onion and saute until soft, about 2 minutes.
Add turkey and brown.
Add zucchini and saute about 5 minutes.
Mix ricotta and eggs in med. bowl.
Pour 1/2 cup sauce into baking pan.
Layer noodles over sauce
spread 1/2 ricotta mixture over noodles.
spread 1/2 zucchini mixture over that.
Place another layer of noodles, then 1/2 cup sauce, then 1/2 cup parmesan cheese.
Place another layer of noodles, then 1/2 cup sauce, then the remaining ricotta mixture, then the last of the zucchini mixture. Finish with the last of the noodles (I did not have quite enough to cover the whole thing, but that does not matter). Cover top layer of noodles with remaining sauce and then sprinkle with the Italian shredded cheese.
It is hard to mess up lasagne.... layer in any order you like, just make sure the last layer of noodles is totally covered with sauce and cheese.
Cover with foil and bake 45 minutes. Remove foil and bake another 15 minutes. Let sit 15 minutes before serving. YUM
Number of Servings: 12
Recipe submitted by SparkPeople user NATBAER.
Nutritional Info Amount Per Serving
- Calories: 355.5
- Total Fat: 18.3 g
- Cholesterol: 106.7 mg
- Sodium: 504.0 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.2 g
- Protein: 22.8 g
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