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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