*Insert a really- long -drawn- out -story- that -appears- on- almost- every- recipe -every- that- no -one- ACTUALLY- reads- about- how -this -meal -is -literally- my -favorite -thing -ever here…”
1 lb ground turkey
1 large onion
3 cloves garlic
1 -28oz can of crushed tomatoes
3-4 zucchini, sliced thinly and dried on paper towel
16 oz ricotta cheese
16oz (at least) mozzerella cheese
8oz (at least( Parmigiano Reggiano
Spices: salt, pepper, oregano, crushed red pepper
Ok so first, in a large sauce pan, brown the turkey with salt. After the turkey is done, add olive oil, garlic, and onion for about 2-3 minutes. Then add the crushed tomates, oregano, and pepper. Add water to sauce AS NEEDED - based on your preferred thickness. Simmer on low for at least 30-40 minutes.
While sauce is cooking, slice the zucchini in 1/8 slices. Lay them out on a paper towel with salt so that the water is sucked out as much as possible. There doesn’t need to be any specific pattern to this, I just stack them on top of each other in layers (paper towel, zucchini, salt, paper towel, zucchini salt…kind of like lasagna!).
Also - preheat your oven to 375 degrees.
Next, add the ricottra, egg, and parmigiano reggiano into a bowl and mix thoroughly. The cheese is where I get a bit lax….because you know, cheese. This is lasagna. You’re not eating pasta. Enjoy it.
Once the sauce is done and the zucchini is as dry as possible - in your favorite lasagna dish (I use 8x8 foil ones because then I can make 2 and stick the extra in the freezer for later!), construct the lasagna. I put a liittle tiny bit of sauce on the bottom before I put the zucchini noodles down. As I mentioned before, I am generous with the cheese and I have no shame.
Once you have constructed the lasagna, cover it with foil and back for 30 minutes. Take out of oven, remove foil, and bake for another 20 minutes (this will help dry up the water). Top with additional cheese, bake for 10 minutes, and ENJOY.
I promise you will.