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Vegetable Lasagna-- Noodle Free

  • 1 lb ground turkey
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced thin-medium
  • 15 oz part-skim ricotta
  • 16 oz part-skim mozzarella cheese, shredded
  • 1/4 cup Parmesan
  • 1 large egg

    In a large skillet brown meat and lightly season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, and pepper. Simmer on low for at least 20 minutes, covered.

    Meanwhile, slice zucchini into slices, add a little salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

    Preheat oven to 375°.

    In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

    In a 9x12 casserole, spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil. Bake covered for 55 minutes, Uncover for the last 10 minutes of cooking.


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