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Turkey, Spinach, & White Bean Lasagna

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One Response to "Turkey, Spinach, & White Bean Lasagna"

BelliniMartini says:

July 11, 2013 at 8:57 pm

Here is a recipe I think you’ll like:Strips of zucchini stand in for lasagna noodles, adding texture and flavor.

Zucchini-Ribbon Lasagna

Yield
Serves 9

Ingredients
For The Sauce (Makes 3 Cups)
1 can (28 ounces) whole peeled plum tomatoes, with juice
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (1 cup)
1/4 teaspoon red-pepper flakes
12 ounces ground turkey, preferably dark meat
2 tablespoons chopped fresh oregano
2 teaspoons coarse salt

For The Lasagna
2 medium zucchini, trimmed
1 cup part-skim ricotta cheese
1/4 teaspoon extra-virgin olive oil
Freshly ground pepper
Garnish: Fresh oregano

Directions
Make the sauce: Pulse tomatoes with
juice in a food processor until finely
chopped. Heat oil in a large straight-sided
skillet over medium heat. Cook
onion and red-pepper flakes, stirring
occasionally, until onion is tender,
about 8 minutes. Add turkey; cook,
breaking up any large pieces, until
browned, 3 to 4 minutes. Add tomatoes;
bring to a boil. Reduce heat; simmer
until thick, about 20 minutes. Stir
in oregano and salt. Let cool.

Make the lasagna: Preheat oven to
375 degrees. Slice zucchini lengthwise into
thin strips (about 1/8 inch thick) using
a mandoline or a sharp knife. Place 5
or 6 zucchini slices, overlapping slightly,
in the bottom of an 8-inch square
baking dish. Top with 1 cup sauce. Dot
with 1/4 cup ricotta. Repeat twice with
zucchini, remaining sauce, and 1/2 cup
ricotta, alternating direction of zucchini.
Top with remaining zucchini,
alternating direction; brush with oil.
Dot with remaining 1/4 cup ricotta. Season
with pepper. Bake, uncovered, until
lasagna bubbles and top browns,
50 to 60 minutes. Let stand for 10 minutes.
Garnish with oregano.

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Turkey, Spinach, & White Bean Lasagna

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