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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | large (2-1/4 per lb, approx 3-3/4\" long, 3\" dia) | Peppers, sweet, red, raw, chopped | 4 | clove | garlic minced | 1/8 | teaspoon | chili pepper flakes | 1 | teaspoon | onion powder | 1 | tablespoon | dried oregano | 1 | tablespoon | italian seasoning | 1 | teaspoon | kosher salt | 1 | teaspoon | black pepper, ground | 1 | unit, yield from 1 lb raw | 99% fat free ground turkey breast | 4 | cup | Tomatoes, red, ripe, canned, whole, no salt added | 4 | medium | zucchini | 25 | leaves | Basil leaves torn | 1 | cup | Ricotta Cheese, part skim | 1/4 | cup | Liquid Eggs | 1/2 | cup | grated parmesan | 1 | cup, shredded | low-fat mozzarella, shredded |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400. | | 2 | Make the sauce:
Lightly coat a skillet with olive oil spray and heat over medium high. When pan is hot, add bell pepper and sauté until tender, about 5-10 minutes. Add red pepper flakes and garlic, sauté for about 30-seconds until fragrant. Add the ground turkey and season to taste with onion powder, oregano, Italian seasoning, salt and pepper. Crumble with a wooden spoon brown until cooked through. Add the pureed tomatoes and tomato paste. Stir well and cook until bubbling, then reduce heat and simmer so flavors meld, about 10-20 minutes. | | 3 | Make the cheese filling:
Put the ricotta cheese into a bowl and add the liquid egg whites; stir with a whisk. Add ¼ cup of parmesan cheese and most of the basil (save a little for garnish), mix well. | | 4 | Assemble the lasagna:
Lightly coat a 8x8 glass baking dish with olive oil spray. Spread some sauce on the bottom of the pan to coat. Place zucchini planks in a single layer across the bottom of the pan. Spread some more sauce, then spread the ricotta cheese mixture. Sprinkle with about 1/3 of the mozzarella cheese. Repeat layers – zucchini, sauce, ricotta, mozzarella – until pan is filled. You should get about 3-4 layers. The top layer should end with just zucchini and sauce, then sprinkle with the remaining parmesan cheese. | | 5 | Place the dish on a foil-lined sheet pan, so that if it bubbles over while baking you don''t end up with a mess in the oven.
Bake for about 30-45 minutes, until zucchini are tender and sauce and cheese are bubbling. Check for doneness after about 25 minutes by inserting a sharp knife. It should feel soft but a bit firm – like al dente pasta – if it''s still stiff or crisp, bake a little longer. Be careful not to over-bake or it will be mushy, but don''t under bake...lukewarm in the middle or too firm isn''t great either. When done, remove from oven and let rest on counter for 5-10 minutes while juices settle. | | 6 | Cut into squares and serve warm, sprinkled with a little more fresh basil for garnish. |
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