Turkey Zucchini Lasagna
- 12 ounces lean ground turkey breast
- 2 tsp. extra-virgin olive oil
- 1 large/medium onion, finely diced
- 2-3 cloves minced garlic
- ⅓ cup dry white wine
- 2 – 3 Tbsp. finely chopped fresh basil
- 2 tsp. salt
- ¾ tsp. freshly ground black pepper
- 2 – 3 (28-ounce) jars marinara sauce – or make your own.
- 2 large zucchini
- 1 (16oz) package low-fat, low-moisture mozzarella, grated
Cook time: 1 hour
In a large saucepan, heat 1 tsp. oil over medium-low heat. Add the onion and cook until softened but not colored, about 5 minutes. Add the garlic and cook for about 1 minute, until aromatic. Scrape the onion and garlic into a bowl. Increase the heat to medium-high; add the remaining tsp. oil; then add the ground turkey and cook, breaking up the meat with a wooden spoon, for about 10 minutes, until cooked through and lightly browned. Add the wine and cook until absorbed, about 3 minutes. Return the onion and garlic to the pan, add basil and marinara sauce. Bring to a simmer, then reduce the heat to medium-low. Taste and add more salt and/or pepper if needed.
To assemble and bake: Preheat the oven to 350°. Thinly slice the zucchini on a mandolin as close to the shape of lasagna noodles as your vegetables allow.
Spread a thin layer of sauce (about 1/5 of the sauce) over the bottom of a lasagna pan. Sprinkle 1/5 of the grated cheese over the sauce. Cover the cheese with half of the zucchini slices. Repeat, making 4 more layers with sauce, cheese, and zucchin, ending with zucchini, then finish the lasagna with the remaining sauce and cheese. Place in the oven and bake for 45 minutes to 1 hour, until the vegetables are tender. Switch the oven to broiler mode.
Take the lasagna pan out of oven and carefully remove excess water from the pan (we used a turkey baster to collect the zucchini water - unlike wheat noodles, vegetable noodles have a high moisture content).
Place the lasagna under the broiler and broil until the cheese is lightly browned and bubbly, about 5 minutes. Remove from the oven, cool for 10 minutes, then slice and serve.