Zucchini Lasagna

One of my favorites, this recipe is a slightly paired down clean version of a family recipe.

I love a good lasagna. It’s the perfect comfort food for a cold, dreary day. I love the way the flavors come together in this dish, they get more intense and delish as they have time to get to know each other a bit more too – which makes this perfect for leftovers during the week.

for the filling

Ingredients
16 oz full fat ricotta
2 cups frozen spinach
1/4 chopped fresh basil
4 organic zucchini, shredded into thin layers
juice of 1/2 lemon
pinch of salt and pepper for taste
6 oz fresh mozzarella, sliced into layers
grated fresh parm

for the sauce

Ingredients
1 lb organic ground turkey
1 yellow onion, chopped
3 cloves garlic, chopped
olive oil, roughly 1/4 cup for the entire mixture
1 can crushed tomatoes
1 tbsp tomato paste
handful of chopped fresh basil
1 tsp dried parsley
1 tsp oregano

Sauté the onion and garlic with olive oil on the stove over medium until they become translucent and the flavors really start to pop. I always eyeball the amount of olive oil I use. Just add more when you notice the mixture start to brown. Then add the ground turkey. Cook completely and then add in the remaining ingredients. Bring to a bubble, and then simmer for at least an hour until the sauce becomes thick and fragrant with juicy flavor.

Mix the ricotta, spinach, basil, lemon and salt/pepper in a medium bowl. Set aside in the refrigerator for about 1 hour.

Once your sauce is cooked and the ricotta mixture is set, begin to slice your zucchini. I do this using a peeler - and go lengthwise for long thin strips (they should slightly resemble noodles!)

Then begin to assemble your lasagna! Begin by drizzling olive oil into the base of your baking dish. The size of your baking dish won’t matter - just know that the larger of a dish you use the flatter your lasagna will be. Your first layer should be the zucchini noodles - lay them across the entire base of the dish. Next, add your tomato sauce, followed by the ricotta and a layer of fresh mozzarella. Repeat until you are finished!

Top with parm and bake at 350 for about 1 hour. Let cool once completed so that the juices can all combine.

Enjoy!