Ingredients
- Zucchini, sliced (3)
- Onion, diced (1/2)
- Garlic, minced (3 cloves)
- Green pepper, diced (1)
- Ground turkey (1 lb | 500 g)
- Crushed tomatoes (2 cups)
- Tomato sauce (1 cup)
- Basil, chopped (1/4 cup)
- Parsley, chopped (1/4 cup)
- Salt and pepper to taste
- Ricotta (1 lb | 450 g)
- Parmesan, grated (1/2 cup)
- Egg (1)
- Mozzarella, shredded (1 1/2 cup)
Instructions
- Preheat the oven to 350°F or 180°C. Bake sliced zucchini for 15-20 minutes.
- Meanwhile, in a large skillet sauté onion, garlic, and pepper for 5-7 minutes.
- Add ground turkey, crushed tomatoes, tomato sauce, basil, parsley, and season with salt and pepper. Reduce heat to low and simmer uncovered for 20 minutes.
- For cheese mixture, combine ricotta, parmesan, and egg. Stir to combine.
- To assemble lasagna, firstly, spread one half of turkey meat sauce in a baking dish. Place zucchini slices evenly over the sauce, then spread one half of the cheese mixture, and sprinkle one half of the mozzarella. Repeat the layers.
- Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake for another 10 minutes.
