Turkey Zucchini Lasagna

Turkey Zucchini Lasagna

We had a little ‘Make your own Pizza’ night for Halloween and I had 2 left over jars of sauce, one Garlic Basil and a Vodka sauce, I haven’t made lasagna in about a year so I decided why not? This is the first time I made a lasagna and it wasn’t all soupy and runny, and I have figured out the secret to lasagna…Don’t add so much freaking sauce. Also it helps to mix your meat into the sauce, again making it less saucy.

Turkey Zucchini Lasagna

3 cups of your favorite jar sauce (or in my case 1/2 of each opened jar in your fridge)

1 tbl minced Garlic

1 lb ground Turkey

Salt & Pepper

1/2 medium Yellow Onion

1 Zucchini shredded

15 oz Ricotta Cheese

1 tsp Italian Seasoning

8 oz Fresh Mozzarella

5 oz Parmesan (Freshly shredded)

I’ve made the lasagna before where you use the zucchini as the noodles and it was really good, but incredibly watery even after pre-baking the zucchini to sweat out the water.  I decided to keep this one a little more traditional and shredded the zucchini and added it to the sauce.

First things first, preheat oven to 375, then pour the sauce in sauce pan to simmer with minced garlic.

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Put sauce on low heat and get out a pan to brown the turkey with salt and pepper. Once its brown add the onion and zucchini to the turkey. Cook until the onions are translucent.

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Combine turkey pan into your sauce pan.

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While these simmer together place the ricotta cheese in a bowl and mix in the Italian seasoning and a little salt & pepper. Slice your mozzarella so its ready also.

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You are now ready to layer! Your first layer will be sauce, then noodle. I buy the oven ready lasagna noodles so I don’t have to cook them first. You can break them to fit your pan size. I used an 10×14 pan.

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I buy the oven ready lasagna noodles so I don’t have to cook them first. You can break them to fit your pan size. I used an 10×14 pan.

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Now we smear 1/2 the ricotta on top of the noodles, again this works better with noodles that are not cooked.

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On top of this layer I add half the sliced mozzarella and half the Parmesan cheese.

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Sauce

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Noodle, remaining ricotta, sauce, then top with the second half of the mozzarella and parm cheeses.

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You’ll notice the sauce is thick enough its not running down and filling the sides, it’s pretty much staying where I put it. This is ideal. You’re lasagna is going to taste amazing regardless, so don’t be too concerned.

Cover with tin foil and bake for an hour.

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Here is the lasagna after an hour when I removed the foil. Now bake for an additional 15 minutes sans foil.

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There she is in all her glory. It was delicious! Lulu said it was the best I ever cooked.

Enjoy! Don’t forget to vote!!

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