Noodleless Turkey Lasagna

 Prep: 22 Cook: 80 Wait: 15 Serving: 8

Ingredients | 10 total

•  1 teaspoon olive oil, divided
• 1 pound Italian seasoned lean ground turkey
• 2 cloves garlic, finely chopped
• ¾ cup chopped onion
• 1 can (28 ounces) crushed tomatoes
• 3 (about 7 ounces each) zucchini
• 1 ¼ cups part-skim ricotta cheese
• 1 large egg¼ cup Buitoni® Refrigerated Freshly Shredded Parmesan Cheese
• 1 ¾ cups (7 ounces) shredded part-skim mozzarella cheese

Directions

1. Heat ½ teaspoon oil in large skillet over medium heat. Add turkey; cook, stirring frequently to break apart, until cooked through. Transfer to a strainer to drain.
   Cooking: 5 min
2. Heat remaining ½ teaspoon oil in same skillet over medium heat. Add onion and garlic; cook, stirring frequently, until onion is tender. Return turkey to skillet; add tomatoes. Season with salt and ground black pepper. Cover; reduce heat to low. Cook for 20 minutes.
   Cooking: 25 min
3. Slice zucchini into 1/8-inch-thick slices using a mandolin. Pat dry with a paper towel.
   Preparation: 10 min
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4. Combine ricotta cheese, parmesan cheese and egg in a medium bowl; stir to combine.
   Preparation: 2 min
5. Spread 1/3 cup sauce on bottom of 13 x 9-inch baking dish. Layer zucchini over top of sauce, overlapping the pieces until sauce is covered. Spread 1/3 cup ricotta cheese mixture over zucchini; top with ¼ cup mozzarella cheese. Repeat same layers 2 more times. Repeat with one final layer, using up remaining ingredients, ending with 1 cup mozzarella cheese. Cover with foil.
   Preparation: 10 min
6. Bake at 375° F for 30 minutes. Uncover; bake for an additional 20 minutes.
   Cooking: 50 min
7. Let cool for 15 minutes before serving.
   Waiting: 15 min

Nutrition Information

 285 calories per serving Serving size: 8
15.10g fat 14.20g carbs 25.36g protein