This turkey zucchini lasagna is healthy and easy - the perfect way to bring your busy self to a sit down enjoyable meal. Packed with vegetables and can be prepped in advance and frozen until you want it!
Arrange zucchini slices on a baking sheet. Spray both sides of zucchini slices with oil, and broil for 6 minutes per side (turn half-way through), or until lightly browned. Reduce oven temperature to 375°F and remove rack from oven.
Heat oil in a large non-stick pan over medium heat. Sautee onion until soft and translucent. Add 2 cloves garlic and cook for 1 more minute.
Add ground turkey and cook for about 10 minutes, until cooked through and no pink remains. Drain the pan if necessary.
Add the oregano, salt, and pasta sauce, and cook for 2-3 more minutes.
Separately stir the ricotta, egg, salt, spinach and basil in a large bowl.
Assemble the lasagna in a 9x13 pan. Spread 1 cup of the tomato sauce. Top with half of the lasagna 'noodles', followed by half of the ricotta mixture, ¾ cup of shredded mozzarella, and half of the remaining sauce. Repeat, finishing with the tomato sauce.
To bake immediately: Bake uncovered at 375°F for 20 minutes, spread with the remaining ½ cup mozzarella, and return to the oven for 10 more minutes.
Allow lasagna to stand for 10-15 minutes before serving (this helps it set).
To freeze for later: Assemble lasagna as directed above, then cover with foil. Freeze for up to 3 months. To bake from frozen, pre-heat oven to 375°F. Bake (covered) for 45 minutes. Remove foil, and bake for 15 more minutes, until cheese is bubbly.
Recipe adapted from Sweet Peas and Saffron when created for my sister to use in prep for her third baby. With five hungry mouths at dinner time, I wanted to make it easier for her to keep her kids happy, her husband full, and her life easier. Sister Dietitian approved.