If you’re anything like me, you find yourself with way more zucchini than you know what do with. This recipe will take care of that problem for you! I loved the combination of zucchini and spinach, plus it’s a twist without the pasta. I swapped ground turkey in place of ground beef to make it even more healthy. I might add some mushrooms next time and I’ll definitely use a mandolin to slice the zucchini thinner.
1 Tbsp butter
2 garlic cloves, minced
3/4 lb ground turkey
salt and pepper to taste
28 oz can crushed tomatoes
1 Tbsp tomato paste
15 oz part skim ricotta
10 oz frozen spinach, thawed and drained
1/2 cup shredded mozzarella
In a medium saucepan, melt the butter and then add in the garlic to cook for one minute. Add in the ground turkey and season with salt and pepper to taste. Stir frequently until cooked and break up into small pieces. Drain any liquid off and then add in the crushed tomatoes and tomato paste. Bring to a boil and reduce heat to simmer for 10 to 15 minutes.
While the sauce is cooking, make slices from the zucchini to resemble lasagna noodles. I tried with a vegetable peeler and the slices were too thin. I ended up slicing them by hand, but will use a mandolin next time. In a medium bowl, combine the ricotta and drained spinach together. Set aside. Pre-heat oven to 350 degrees.
To assemble the lasagna, place a thin layer of the meat sauce on the bottom of a casserole dish. Add a thick layer of zucchini slices. Next, layer half of the ricotta mixture on top and then add another layer of zucchini. Pour half of the remaining sauce over the top. Repeat the last steps, zucchini, ricotta and then a final layer of zucchini. Pour the remaining sauce over top and evenly coat the top with the shredded mozzarella. Cover with foil and bake for 30 minutes or until the zucchini is fork tender. Serve immediately. Enjoy!
Source: The Kittchen