URMA Spinach and Zucchini Lasagna

Spinach and Zucchini Lasagna Ingredients

Note: Makes 9 servings

• 1 Tbsp extra virgin olive oil

• half onion, finely chopped

• 1lb 93% ground turkey

• 4 Tbsp minced garlic

• 2 Tbsp tomato paste

• 1, 28oz can crushed tomatoes with the juice

• Salt and pepper to taste

• 1 Tbsp chopped fresh basil

• 3 cups baby spinach

• 8 oz part-skim ricotta cheese

• 8 oz low fat cottage cheese

• 1 large egg

• ¼ cup freshly grated Parmesan cheese

• 4 medium zucchini, sliced ⅛” thick (lengthwise)

• 8 oz part-skim shredded mozzarella cheese

Spinach and Zucchini Lasagna Directions:

1. Preheat oven to 375 degrees F

2. In a saucepan, heat olive oil over medium heat

3. Add onions and ground turkey and cook through

4. Add garlic and sauté a few minutes. Season with salt and pepper to taste

5. Add tomato paste and stir well. Add crushed tomatoes, including the juice

6. Cover and let simmer for 25-30 minutes

7. Finally remove from the heat and add fresh basil, spinach and stir well

8. In a medium bowl mix ricotta and cottage cheese, parmesan cheese and an egg

9. In a 9×12 casserole dish, spread some of the meat sauce on the bottom

10. Layer 5 or 6 zucchini slices to cover the sauce

11. Next, layer some of the ricotta/cottage cheese mixture over the zucchini

12. Repeat the layers until all your ingredients are all used up

13. Top with a little sauce and shredded mozzarella

14. Bake about 50 minutes covered and 10 minutes uncovered.

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