- 30 mins.
- 1 hr. 15 mins.
- 2 pounds (4–5 medium) zucchini, sliced lengthwise into 1/8-inch–thick slices
- 2 tablespoons salt
- 1 (24-ounce) jar marinara sauce
- 2 tablespoons olive oil
- 1 cup (1 medium) chopped onion
- 1 pound ground turkey, extra lean
- 2 teaspoon garlic salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon (3 cloves) minced garlic
- 1 cup (1 medium) chopped red bell pepper
- 1 tablespoon dried Italian seasoning
- 2 cups Frigo® Whole Milk Ricotta Cheese
- 2 eggs
- ½ cup Frigo® 3-Cheese Italian Blend, plus extra for topping and serving
- 1 (16-ounce) Frigo® Mozzarella Cheese, shredded
Pile the sliced zucchini into a deep dish, sprinkle it with 1–2 tablespoons of salt and toss it to cover it. (This will remove extra moisture from the zucchini.)
In a small saucepot, heat the marinara on medium-low heat. Cook it until the consistency is thick enough to round up on a spoon and not be wet and drippy, stirring occasionally.
Preheat the oven to 350°F and spray the bottom of a 9x13-inch casserole dish with cooking spray.
In a large sauté pan, heat the olive oil and chopped onions until the onions are translucent, about 4 minutes. Fold in the ground turkey, garlic salt and black pepper. Then, sauté the mixture until the turkey is cooked through. Continue cooking on medium for 3–4 minutes while stirring in the minced garlic, chopped red bell pepper and Italian seasoning. Then, turn off the heat but leave the pan on the burner until you’re ready to use it. (This should remove the additional moisture from the red peppers.)
In a bowl, combine the Frigo® Whole Milk Ricotta Cheese, eggs and Frigo® 3-Cheese Italian Blend cheese. Stir until well combined. Then, set it aside.
Drain the water from the zucchini slices and wipe them off with paper towels to remove excess moisture and salt. Then pat them dry between paper towels.
Layer sliced zucchini on the bottom of the casserole dish, making sure to slightly overlap the slices and thoroughly cover the pan. Add the subsequent layers of ingredients: Spoon a third of the ground turkey over the zucchini, followed by a third of the ricotta mixture, a third of the marinara sauce and a third of the shredded Frigo® Mozzarella Cheese. Repeat until you’ve used all of your ingredients, ending with a layer of the zucchini noodles, if you have enough left. Finish by sprinkling some of the Frigo® 3-Cheese Italian Blend as well as the remaining Frigo® Mozzarella Cheese on top.
Bake for 45 minutes or until the lasagna is bubbling and the cheese has melted and is golden brown. Cool for 20 minutes.
Slice and serve the lasagna with Frigo® 3-Cheese Italian Blend cheese.
Rad Tip: Bake more than you need and plan on having leftovers. This dish tastes even better the next day!
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.