How to make this easy zuchinni lasagna.
4 medium zucchini
2 tablespoons olive oil
1 small onion, diced
1 small carrot, diced
1 stalk celery, diced
4 cloves garlic, minced .
1 pound ground turkey
1 - 1 1/2 cups tomato sauce
6 basil leaves, torn
6 sheets brown rice lasagna noodles
1 (15 ounces) container skim ricotta cheese
2 cups grated part-skim mozzarella
1/2 cup grated Parmesan cheese
Heat oven to 350°F. Butter a 9x9-inch baking dish.
Slice zucchini into long 1/4-inch ribbons using a mandoline. Working in 2 batches, stack zucchini on a microwave-safe plate to make 4 piles. Microwave for 1 1/2 minutes. Flip the stacks and cook for another 1 1/2 minutes. Repeat with second batch. You want the zucchini to be soft. Set aside to cool.
Heat oil in a large skillet over medium-high heat. Add onion, carrot, celery, and garlic, and cook until the onions are translucent. Add the turkey, and cook until browned, about 6 minutes. Stir in tomato sauce and simmer, stirring on occasion, on low for 15 minutes. Stir in the basil during the last few minutes of cooking.
Add a small spoonful of sauce to the bottom of the baking dish, then add 3 lasagna sheets on top. Add another spoonful of sauce and dollop on the ricotta cheese and a small sprinkling of both mozzarella and Parmesan cheese on top. Place a layer of zucchini on top and season with salt and pepper. Repeat this layering.
For the final layer, add another layer of zucchini, sauce, cheese, then weave the last layer of zucchini into a lattice pattern. Brush the zucchini with any remaining sauce and sprinkle lightly with cheese so the pattern is still visible.
Cover with foil and bake for 50 minutes, until cheese is melted and beginning to turn golden. Rest for 10 minutes before slicing.
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