Turkey Zucchini Lasagna
Ingredients
| 3 lbs zucchini | ||
| 2 tbs oregano | ||
| 1 tbs Italian seasoning | ||
| 1 lb ground turkey | ||
| 1 cup Parmesan cheese, grated | ||
| 1 (36 oz) jar marinara sauce | ||
| 1 lb ricotta cheese | ||
| 1 cup fresh spinach | ||
| kosher salt and black pepper to taste |
This is a lasagna with ground turkey, Parmesan, mozzarella, ricotta and spinach.
- Preheat oven to 375 degrees.
- Peel zucchini and slice lengthwise into long noodles, about 1/4 inch thick.
- Line baking sheets with foil, then lay zucchini slices in a single layer and sprinkle with salt, pepper and Italian seasoning.
- Bake for about 15 minutes or until the zucchini is no longer moist and there is a bit of browning.
- While the zucchini bakes, cook the ground turkey over medium high heat with a little oil and 1 tsp of oregano, salt and pepper..
- Combine the Parmesan and mozzarella along with the rest of the oregano and Italian seasoning.
- Spread some of the marinara sauce in the bottom of a glass baking dish and sprinkle with some of the seasoning and top with a layer of ricotta.
- Add a layer of turkey, seasoning, Parmesan and mozzarella mixture, and zucchini.
- Repeat adding ingredients in layers, and finally top with marinara sauce the the Parmesan and mozzarella mixture.
- Cover with foil and bake at 375 for about 45 minutes, then uncover and bake for another 15 minutes until nicely browned.
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