Ground turkey adds the extra bonus of this dish being a little more heart-friendly, and the turkey sausage adds a burst of flavour. I happened to like the name as well!! Ooh-la-la!!!!!
To speed up the process even further I purchased Italian lasagna noodles. In the bottom of the casserole I place a little sauce and add a little water to slightly cover the bottom. Then I start layering without cooking the lasagna noodles. This seems to work quite well and saves so much time!!!
I am entering this dish in the Presto Pasta Nights event by our talented friend Ruth at Once Upon a Feast . I wish I made pasta every week so that I could enter often!! Her round-up seems to get bigger and bigger every Friday!!!!
5 sun-dried tomatoes (not oil-packed)
2 teaspoon olive oil
1- 1/2 cups chopped red onions
2 teaspoon minced garlic
1 -1/4 pounds (568 g) extra-lean ground turkey
8 ounces (227 g) lean Italian turkey sausage
1 cup packed grated unpeeled zucchini
1 jar (700 mL) your favourite tomato-based pasta sauce
1 can (19 oz/540 mL) tomatoes with Italian herbs, undrained, chopped
1 tablespoon dried Italian seasoning
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup minced fresh basil leaves
2 cups light ricotta cheese or cottage cheese makes a good substitute
2 ounces (57 g) crumbled feta cheese with herbs
1 pkg frozen spinach, thawed, squeezed dry and chopped
12 whole wheat lasagna noodles
1- 1/2 cups packed shredded 4-cheese blend (6 oz/170 g; see Tip)
Pour 1/2 cup of boiling water over sun-dried tomatoes and let soak while you prepare the sauce.
To make sauce, heat olive oil over medium-high heat in a large pot. Add onions and garlic. Cook and stir until onions have softened, about 4 minutes.
Add ground turkey and sausage, breaking up any large pieces. Cook until meat is no longer pink. Add zucchini and cook for 2 minutes. Add all remaining sauce ingredients, except fresh basil. When sun-dried tomatoes are soft enough, drain and chop them (fine) and add to sauce. Bring sauce to a boil.
Reduce heat to low and simmer, covered, for 20 minutes. Stir in minced basil and remove from heat.
Combine all filling ingredients in a medium bowl and mix well. Refrigerate until ready to use. Cook lasagna noodles according to package directions. Drain well.
Preheat oven to 375ºF.
To assemble lasagna, lightly spray a deep 9 x 13-inch casserole dish with cooking spray. Spoon some meat sauce over bottom of dish. Arrange 4 noodles over sauce and layer as follows: 1/3 meat sauce, 1/2 (4-cheese) blend, 4 noodles, 1/3 meat sauce, all of the ricotta/spinach mixture, 4 noodles, 1/3 meat sauce, 1/2 (4-cheese) blend. Cover loosely with foil and bake for 30 minutes. Uncover and bake 10 more minutes. Let lasagna stand for 10 minutes before serving.
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