Ingredients

The following ingredients have 4 Servings
  • Olive oil cooking spray (I used my EVO)
  • 1 lb lean organic Italian poultry sausage (removed from casing)
  • 3 cloves garlic (minced)
  • 4 cups zucchini (sliced into thin half moons)
  • 2 cups spinach (chopped)
  • 1 cup homemade tomato sauce (or no sugar added jar sauce)
  • 1 1/4 cup ricotta cheese
  • 1 egg
  • 1 tablespoon of Parmesan cheese (plus more for topping)
  • 1 cup of shredded mozzarella cheese
  • Fresh ground pepper
  • 1 tablespoon fresh basil

Instruction

  • Spray an oven safe pan with olive oil spray and cook turkey sausage through.
  • Add garlic to pan and saute for a minute, then add a zucchini and spinach. Spray with additional olive oil spray and cook until zucchini is crisp tender. Add in basil and stir. Remove from heat.
  • Flatten veggies and meat down a bit with your spatula, and then cover mixture with tomato sauce.
  • Mix one egg, and T of Parmesan cheese into ricotta and sprinkle with fresh ground pepper. Layer ricotta mixture on top sauce.
  • Finally, top with mozzarella cheese.
  • Place in your broiler on low for 5-10 minutes or until cheese gets nice and toasty brown. Keep an eye on it, as it happens fast!
  • Remove from oven and let sit for a few minutes. Just before serving, make a small cut into the lasagna and very carefully drain out the excess water from the pan. While this step is optional, because zucchini releases so much water, I think it's worth it! Just use those oven mitts and be careful!!
  • Top with extra Parmesan cheese and sauce, if desired.