Turkey lasagna recipe

This recipe came out of Jorge Cruise’s book The 3-Hour Diet.  I thought it looked interesting, so I decided to share it. 

Serves 4.

Cooking spray

7 ounces ground turkey or turkey sausage, casing removed

1 medium onion, chopped

1 3/4 cups spaghetti sauce

2/3 cup water

1 1/2 cups wide egg noodles

1 1/2 cups diced zucchini (1/2 inch pieces)

1/3 cup low-fat or fat-free ricotta cheese

1 tbsp parmesan cheese

1 tbsp chopped fresh parsley

3 ounces grated reduced fat mozzarella cheese (about 3/4 cup)

Lightly coat a large skillet with cooking spray.  Brown the turkey over medium-high heat, stirring to break up lumps.  Add the onion and cook until tender.  Drain off excess fat.  Add the spaghetti sauce and water.  Bring to a boil and add the noodles.  Cook for 3 minutes, then add the zucchini.  Bring back to a boil, reduce heat and simmer about 10 minutes, stirring occasionally, until noodles are tender.

Mix the ricotta, Parmesan, and parsley in a small bowl; stir until a smooth paste forms.  Drob by rounded teaspoonfuls onto the simmering mixture, making 10 to 12 small mounds.  Sprinkle the mozzarella evenly over all, reduce the heat to low, and cook 4 to 5 minutes more.  Let stand 10 minutes before serving. 

Enjoy with a mixed green salad of your choice. 


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