Zucchini Lasanga. Lasagna zucchini

RECIPE:

Zucchini Lasagna
Servings: 8-10

INGREDIENTS
2 zucchini
1 cup grated parmesan

Sauce
2 tablespoons olive oil
½ large white onion
2 cloves of garlic
1 lb Minced turkey
28 ounces chopped tomatoes
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon pepper
1 tablespoon tomato paste
1 bay leaf

cheese mixture
16 ounces ricotta cheese
1 egg
1 tablespoon fresh parsley, minced
¼ cup grated parmesan
¼ teaspoon salt
½ teaspoon pepper

PREPARATION
1. Cut the ends off the zucchini and cut in half in the longitudinal direction.
2. Using a vegetable peeler, peel long strips of zucchini (it will be your "Noodle") and set on a baking sheet lined with paper towels.
3. Dab zucchini strips with a paper towel to absorb excess moisture.
4. In a large saucepan, add the olive oil, onion, and garlic. Cook until translucent, about 4-5 minutes.
5. Add the ground turkey and cook for another 4-5 minutes, or until the turkey is lightly browned.
6. Pour the chopped tomatoes, basil, parsley, oregano, salt, pepper, tomato paste and bay leaf. Cover and let simmer for 30 minutes.
7. Preheat the oven to 375F / 190C.
8. In a bowl, mix ricotta cheese, egg, parsley, Parmesan cheese, salt and pepper. Mix until well blended.
9. Use for baking, layer the turkey sauce, zucchini strips, mix ricotta and parmesan. Repeat until you have 3 layers of all, ending with turkey sauce and topping that with parmesan cheese.
10. Bake for 50 minutes (the duration and temperature may vary depending on the oven).
11. Suppose that for at least 20 minutes.
12. Serve and enjoy!



RECIPE:

Zucchini Lasagna
Servings: 8-10

INGREDIENTS
2
zucchinis 1 cup grated parmesan

Sauce
2 tablespoons olive oil
½ large white onion
2 cloves garlic
1 pound ground turkey
28 ounces crushed tomatoes
2 teaspoons dried basil
2 teaspoons dried parsley
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon pepper
1 tablespoon tomato paste
1 bay leaf

Cheese Mixture
16 ounces ricotta cheese
1 egg
1 tablespoon fresh parsley, minced
¼ cup grated parmesan
¼ teaspoon salt
½ teaspoon pepper

PREPARATION
1. Cut the ends off of the zucchini, and cut in half, lengthwise.
2. Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
3. Dab zucchini strips with a paper towel to absorb the excess moisture.
4. In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
5. Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
6. Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
7. PREHEAT oven to 375˚F / 190˚C.
8. In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
9. Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
10. Bake for 50 minutes (times and temperatures may vary depending on the oven).
11. Let rest for at least 20 minutes.
12. Serve & amp; enjoy!