Ingredients:
1 Pound Ground Turkey Meat
3 Zucchinis - Washed and Sliced
1 Jar Your Favorite Spaghetti Sauce
1 Cup Mushrooms - Washed and Sliced
3 - 5 Cloves Garlic - Minced
1/4 Cup Red Onion - Diced
1 Cup Mozzarella Cheese - Shredded
1/3 Cup Parmesan Cheese - Finely Shredded
15 oz Ricotta Cheese
1/2 Cup Basil - Washed and Chopped
1 Egg
2 Tablespoons Olive Oil - For Sauteing
1/2 teaspoon Black Pepper
1/2 teaspoon Any Season Salt
1/2 teaspoon Oregano
Salt for Sprinkling on the Zucchini Slices
1 Pound Ground Turkey Meat
3 Zucchinis - Washed and Sliced
1 Jar Your Favorite Spaghetti Sauce
1 Cup Mushrooms - Washed and Sliced
3 - 5 Cloves Garlic - Minced
1/4 Cup Red Onion - Diced
1 Cup Mozzarella Cheese - Shredded
1/3 Cup Parmesan Cheese - Finely Shredded
15 oz Ricotta Cheese
1/2 Cup Basil - Washed and Chopped
1 Egg
2 Tablespoons Olive Oil - For Sauteing
1/2 teaspoon Black Pepper
1/2 teaspoon Any Season Salt
1/2 teaspoon Oregano
Salt for Sprinkling on the Zucchini Slices
Directions for Zucchini Noodles:
Slice the zucchini evenly lengthwise, into 1/8 inch thick slices. Use a mandolin slicer to cut the zucchini if you have one. Sprinkle all the zucchini slices with salt, place them in a strainer over the sink and let the moisture from the zucchini dry out for at least 1 hour. Right before using in the lasagna, pat the zucchini slices with a paper towel or clean dish towel.
Directions for the Lasagna Fillings:
Heat 1 tablespoon of olive oil in a saute pan over medium heat. Saute the garlic and red onion until the vegetables are soft and almost translucent. Add the ground turkey meat to the pan and saute it until it is browned. Right before removing the cooked ground turkey from the pan, stir in the black pepper, season salt and oregano, then set aside.
In the same pan, add the second tablespoon of olive oil and saute the mushrooms until they shrink in size and are soft and tender. Once they are done, remove the sauteed mushrooms from the heat and set aside.
In a separate bowl, combine the ricotta cheese, egg and chopped basil.
Slice the zucchini evenly lengthwise, into 1/8 inch thick slices. Use a mandolin slicer to cut the zucchini if you have one. Sprinkle all the zucchini slices with salt, place them in a strainer over the sink and let the moisture from the zucchini dry out for at least 1 hour. Right before using in the lasagna, pat the zucchini slices with a paper towel or clean dish towel.
Directions for the Lasagna Fillings:
Heat 1 tablespoon of olive oil in a saute pan over medium heat. Saute the garlic and red onion until the vegetables are soft and almost translucent. Add the ground turkey meat to the pan and saute it until it is browned. Right before removing the cooked ground turkey from the pan, stir in the black pepper, season salt and oregano, then set aside.
In the same pan, add the second tablespoon of olive oil and saute the mushrooms until they shrink in size and are soft and tender. Once they are done, remove the sauteed mushrooms from the heat and set aside.
In a separate bowl, combine the ricotta cheese, egg and chopped basil.
Directions for Lasagna:
Grease the bottom of a 9 x 13 inch pan. Spread all of the cooked turkey meat and a 1/3 of the spaghetti sauce along the bottom of the pan. Place the first layer of zucchini slices on top of the meat/sauce mixture, then spread 1/2 of the ricotta cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the remaining spaghetti sauce over the top of the 'noodles'. Line the sauteed mushrooms over the top of the sauce and put the second layer of zucchini slices over the mushrooms. Spread the last of the ricotta cheese and spaghetti sauce over the top of the zucchini. Lastly sprinkle the rest of the mozzarella cheese and shredded Parmesan cheese over the top of the lasagna.
Bake the Lasagna with Zucchini Noodles in a pre-heated oven at 350 for 30 minutes, rotating half way through. For a bubbly, cheesy top, broil the lasagna for an extra 1 to 3 minutes.
Grease the bottom of a 9 x 13 inch pan. Spread all of the cooked turkey meat and a 1/3 of the spaghetti sauce along the bottom of the pan. Place the first layer of zucchini slices on top of the meat/sauce mixture, then spread 1/2 of the ricotta cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the remaining spaghetti sauce over the top of the 'noodles'. Line the sauteed mushrooms over the top of the sauce and put the second layer of zucchini slices over the mushrooms. Spread the last of the ricotta cheese and spaghetti sauce over the top of the zucchini. Lastly sprinkle the rest of the mozzarella cheese and shredded Parmesan cheese over the top of the lasagna.
Bake the Lasagna with Zucchini Noodles in a pre-heated oven at 350 for 30 minutes, rotating half way through. For a bubbly, cheesy top, broil the lasagna for an extra 1 to 3 minutes.
Makes 8 Servings Lasagna with Zucchini Noodles