Deconstructed Vegetable Lasagna

Nutritional Highlights

This vegetable lasagna is packed full of fiber, vitamins, and minerals from the great variety of veggies

Servings: 4

Using a vegetable peeler, shave zucchini into long, even strips. Toss with 1/4 tsp salt in a colander. Let stand until ready to use.
Heat oil in a dutch oven over medium high heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes.
Add the ground turkey and break it up into small chunks. Cook, stirring frequently, until browned. Mix in the tomato paste.
Stir in the tomatoes and pepper and bring to a simmer, stirring often.
Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 6 minutes. Stir in spinach; cover and cook until spinach wilts, about 3 minutes.
Gently stir in zucchini strips. Stir together ricotta and mozzarella in a bowl and dot zucchini mixture with cheese mixture. Cook 2-3 minutes until cheese starts to melt. Sprinkle with basil and serve.

1 medium zucchini

1/4 tsp salt

1 c chopped yellow onion

1 Tbsp finely chopped garlic

1/2 lb ground turkey

16 oz sliced cremini mushrooms

1 Tbsp unsalted tomato paste

1 (28 oz) can unsalted diced fire roasted tomatoes, undrained

1 tsp freshly ground black pepper

4 oz part-skim ricotta cheese (about 1/2 c)

3 oz shredded mozzarella cheese (about 3/4 c)

1/4 c loosely packed fresh basil

Red pepper flakes to taste