Zucchini combines with turkey to create the filling in this lightened-up spin on an Italian classic.
Serving Size:
6
Active Time:
25 min.
Total Time:
1 hr., 10 min
Ingredients
- 1 (24 oz.) jar chunky pasta sauce
- 1 lb. ground turkey
- 1 (10 oz.) zucchini, trimmed, diced
- ¼ cup chopped fresh basil
- 9 oven-ready lasagna noodles
- 1 cup shredded fontina
- 2 Tbs. grated Parmesan
Instructions
- Heat oven to 350°F. Reserve ½ cup pasta sauce. Coat nonstick skillet with cooking spray; heat over medium heat. Add turkey and ¼ tsp. salt. Cook, stirring, 5-7 min. Add zucchini, basil and remaining sauce; cook 5 min.
- Spread reserved sauce in baking dish; place 3 noodles over, breaking to fit as needed. Top with half of zucchini mixture and 3 noodles. Repeat layering once. Top with fontina and Parmesan, covering noodles. Cover; bake 25 min. Uncover; broil 2 min. Let sit 15 min.
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