Zucchini Lasagna

By OralW

Ingredients

• 3 lbs. zucchini
• 1 TB. FORWARD!, divided
• 1 lb. ground turkey
• 1 Cup grated Parmesan cheese
• 1 Cup shredded mozzarella cheese
• 1 TB. TURKISH OREGANO
• 1 TB. ITALIAN HERB MIX or FROZEN PIZZA SEASONING
• 1 36-oz. jar marinara sauce (or the same amount of tomato sauce seasoned as you wish)
• 15 oz. ricotta cheese
• 1 Cup fresh spinach
• 1-2 Cups Alfredo sauce, optional (if using Alfredo sauce, use 1-2 cups less marinara sauce)

Details

Servings 8
Preparation time 30mins
Cooking time 130mins
Adapted from penzeys.com

Preparation

Step 1

Preheat oven to 375°. Peel the zucchini and slice lengthwise into long "noodles," about 1/4-inch thick. Line baking sheets with foil or parchment paper. Lay the zucchini slices in a single layer on the parchment and sprinkle with 1 tsp. FORWARD! Bake for about 15 minutes, until the zucchini is no longer moist and there is a bit of browning.

While the zucchini bakes, cook the ground turkey with 1 tsp. FORWARD! over medium-high heat until thoroughly cooked through. Drain if necessary. In a medium bowl, combine the Parmesan and mozzarella cheeses. In a small bowl, combine the OREGANO, ITALIAN HERB MIX or FROZEN PIZZA SEASONING and 1 tsp. FORWARD! Spread some of the marinara sauce in the bottom of a 9x13 pan. Sprinkle with a bit of the SEASONING mix. Lay down a layer of zucchini. Sprinkle with more SEASONING and top with a layer of ricotta. Add a layer of turkey, SEASONING, Parmesan/mozzarella, SEASONING, spinach and more SEASONING. Sometimes Theresa alternates sauces, using marinara in one layer and Alfredo in the next. Repeat the layers until all of your ingredients are used up, being sure to use Parmesan/mozzarella for the very top layer. Cover with foil and bake at 375° for about 45 minutes. Uncover and bake for another 15 minutes until nicely browned.