Zucchini Noodle Lasagna

The first time I made this, the zucchini strips stayed pretty firm and ended up pulling free of the rest of the lasagna fillings.  This  time I roasted the zucchini strips first.  While it added some time to the recipe, so far it is looking like it was worth it.  Aside from making the zucchini softer, roasting lends a nice extra layer of flavor.

Zucchini Noodle Lasagna Recipe

  • YIELD: 9x13x3 pan (12 Servings)
  • COOK: 1 hr 15 mins

Ingredients

  • 1 pound ground turkey breast browned
  • olive oil
  • 48 ounces pasta sauce (I used Classico brand Roasted Garlic)
  • 3 stems fresh oregano leaves only
  • 1 small handful fresh basil torn small
  • 3 medium zucchini
  • 15 ounces ricotta vegan or regular (I used Tofutti brand)
  • 1 egg
  • garlic powder
  • onion powder
  • 16 ounces frozen chopped spinach thawed and the liquid squeezed out
  • 8 ounces mushrooms sliced
  • 12 ounces mozzarella or other cheese of choice shredded (I actually used Trader Joe’s Cheddar, Mozzarella, Jack shredded non-dairy mix)
  • parmesan vegan or regular (I used Go Veggie brand)

Instructions

  1. Heat oven to 400°. Oil a 9x13x3 cake pan. Brown 1 pound turkey breast in 2 teaspoons olive oil. Season with garlic, onion, and pepper. When done, add to sauce pan with the pasta sauce, oregano, and basil. Heat on medium to thicken, stirring occasionally, while preparing the zucchini.
    20140509_164210
  2. Slice the zucchini into thin strips. Drizzle a very little olive oil over the strips and spread the oil on both sides of the strip. Lay the strips on a baking sheet and lightly salt them. Roast them until they are slightly shrunken and bumpy.
    20140509_161549
  3. Reduce oven heat to 325°.
  4. Mix the ricotta and the egg well, and sprinkle in some onion powder and garlic powder.20140509_163314
  5. When the meat sauce is thick, spread half of it into the prepared pan.
    20140509_165225
  6. Top the meat sauce with one layer of the roasted zucchini.
    20140509_165833
  7. Spread half of the ricotta mixture on top of the zucchini.
  8. Evenly sprinkle the spinach over the ricotta mixture.
    20140509_170359
  9. Top the spinach with a layer, more or less, of sliced mushroom. I would have preferred more than I ended up using.
    20140509_170752
  10. Sprinkle on half of the shredded cheese.20140509_170943
  11. Top with the rest of the meat sauce, another layer of roasted zucchini, another layer of ricotta mixture, and the remaining shredded cheese. Sprinkle with Parmesan.
    20140509_173136
  12. Cover pan with foil and bake for 45 minutes. Remove foil, turn heat up to 350° and bake for another 30 minutes, or until the cheese is melted and bubbly, or you get tired of waiting for it to. Let stand for a few minutes before slicing. Better yet, wait an entire day. Nom.
  13. BONUS: Whole mushrooms can be easily sliced using an egg slicer. To avoid ragged slices, make sure you slice through the crown first (stem down).
    20140509_164920
  14. Bonus dog and rainbow, both from during the making of the lasagna.
    20140509_165847
  15. 20140509_173049
  • CUISINE: American
  • COURSE: Entrée
  • SKILL LEVEL: Beginner