Zucchini Lasagna with Turkey & Whipped Ricotta

The Table | A Collection of Organic Nourishment by Raychel Fox

A simple zucchini lasagna layered with ground turkey, tomato sauce, fresh basil, and whipped ricotta. Roasting the zucchini first removes some of its natural moisture and keeps the finished lasagna from becoming too watery.

Ingredients

• 3 medium organic zucchini

• 1 lb organic ground turkey

• 1 small organic red onion, diced

• 2–3 organic garlic cloves, minced

• 1 jar Lucini Tuscan Tomato Sauce

• 1 container Kite Hill vegan ricotta

• 1 organic egg white

• Fresh organic basil, roughly torn or chopped

• Fresh mozzarella, sliced

• Olive oil

• Sea salt

Directions

1. Prepare the zucchini.
Preheat the oven to 425°F. Slice the zucchini lengthwise into approximately ¼-inch strips. Lightly salt and let sit for 10–15 minutes, then blot well with a clean kitchen towel.

Arrange the zucchini in a single layer on a baking sheet and roast for 10–12 minutes, until just softened and some of the moisture has cooked away. Remove from the oven and blot again if needed.

2. Make the turkey sauce.
Add a little olive oil to a large skillet and sauté the red onion and garlic until the onion is soft and translucent.

Add the ground turkey and cook through, breaking it apart as it cooks. Pour in the Lucini Tuscan Tomato Sauce and let everything simmer uncovered until the sauce has thickened slightly. Stir in fresh basil toward the end.

3. Make the whipped ricotta.
Add the Kite Hill ricotta and 1 egg white to a bowl. Whip together until smooth, creamy, and light in texture.

4. Layer the lasagna.
Lower the oven to 375°F.

Spread a thin layer of the turkey and tomato sauce across the bottom of a baking dish. Add a layer of roasted zucchini, followed by whipped ricotta, fresh basil, and more turkey sauce.

Continue layering until everything is used, finishing with tomato sauce and fresh mozzarella over the top.

5. Bake.
Bake uncovered at 375°F for 30–35 minutes, until bubbling around the edges and the mozzarella is melted and lightly golden.

Let rest for 15–20 minutes before slicing so the layers have time to settle.

Raychel's Notes

Roasting the zucchini first makes such a difference. Zucchini holds a lot of water, and this helps keep the finished lasagna from becoming watery.

Whipping an egg white into the Kite Hill ricotta gives it a light, creamy texture and helps it hold beautifully between the layers.

I use mozzarella only on the top, but if you like your lasagna really cheesy, you can add a layer of mozzarella over the ricotta as you build each layer.

I used Lucini Tuscan Tomato Sauce, but use whichever tomato sauce you like here.

Hope you enjoy!