This is my favorite way to eat lasagna now. It’s a light, fresh, low carb version of traditional lasagna. Use a mandolin slicer (if you have one) for the zucchini noodles but be careful – those things are seriously sharp!
1lbs lean ground turkey (or try 1lbs spicy Italian sausage or half & half)
2 – 14.5oz cans organic Italian diced tomatoes
1 – 8oz can organic tomato sauce
1-2 Tbsp organic tomato paste
3-4 cloves garlic, minced
1/2 yellow onion, chopped
1 tsp oregano
1 1/2 tsp basil
1 tsp salt
1/2 tsp black pepper
2 medium – large zucchini
1 cup part skim ricotta
2 cups mozzarella
Preheat oven to 375 degrees.
In a large sauce pan, cook turkey and onion until turkey is cooked through, breaking up any large pieces with spoon – about 6-8 mins. Drain excess grease and return to pan. Add the tomatoes, sauce, paste, oregano, 1 tsp basil, S/P. Let sauce simmer for about 20 – 30 mins.
In the meantime, combine ricotta, egg, 1/2 tsp basil, and 1 cup mozzarella in a medium bowl.
Cut the zucchini lengthwise into thin (about 1/4″) slices. To remove some of the excess moisture, I usually pop the zucchini strips in the microwave and then press the water out with paper towel.
Prep the bottom of an 8×8 baking dish with a spoonful of sauce and arrange zucchini strips on top to completely cover the bottom of the dish. Top the zucchini with a 1/4 cup of the ricotta mixture followed by 1 cup of sauce. Repeat layering, starting with zucchini, then ricotta, and sauce. Alternate the direction of the zucchini in each layer. Top it all off with the remaining mozzarella.
Cover and bake for 50 mins until the top is bubbling and just starting to brown. Allow to cool for 5-10 mins before serving.