- 1 pound fresh lasagne sheets (10x18)
- 2/ 3 cup whole milk ricotta
- 1 large egg
- 1 1/ 2 cups divided marinara sauce
- 1/ 2 medium zucchini, sliced
- 1/ 2 cup fresh basil
- 3/ 4 cup shredded whole milk mozzarella
- 1 pound ground turkey
- 2 cloves sliced garlic
- olive oil
Preheat the oven to 375. Sauté sliced garlic in 1 tablespoon of olive oil on medium heat. After 1-2 minutes or at the point when you see delicious light brown edges on your garlic slices, add the ground turkey. Cook thoroughly and combine with 1/2 cup of marinara sauce.
Grease a 10 inch oval baking dish with olive oil on the bottom and sides.
In a medium bowl, combine the ricotta and egg with 1/2 cup of the tomato sauce. Set aside.
Spread out 1/4 cup of sauce onto the bottom of the baking dish. Place the first layer of lasagne on the bottom. Spoon in a generous layer of the ricotta egg sauce mixture (about half) on top of the noodle.
Place one layer of zucchini slices on top. Sprinkle with almost half of the fresh basil. Sprinkle on a layer of mozzarella (I used 1/4 cup). Add the next noodle layer. Spread the remaining ricotta egg and sauce mixture onto the noodle. Add a thick layer of ground turkey. The 9 inch oval baking dish accommodates the whole pound, but that may vary depending on what you use. Sprinkle another round of fresh basil all around and top that with 1/4 cup shredded mozzarella. Add dollops of sauce.
Slice lasagne sheets into fairly even ribbons. Mine were about 1.5-2 inches wide. They should be longer than your baking dish. Lay them side by side in one layer, lengthwise. There will be overhang on both sides and we’ll use that later to form a crust. Using an over-under method, insert noodles crosswise and side by side to create the lattice.
Use a scissors or a sharp knife to cut off any excess that’s exceptionally long. You can use those later to make pasta- because why not? Use your fingers and pinch together the noodle ends around the edge of the baking dish. Pinching together and tucking in the pasta will form a sort of crust and it is absolutely divine when baked. Brush all around with olive oil and make sure to get that crust. Spread a thin layer of sauce all around the top, and top with cheese. Make sure to go easy on the cheese in some spots so that the fruits of your labor - the lattice work - shows through!
Cover with foil or parchment and pop into a preheated 375 degree oven for 30 minutes. Remove the cover and bake for another 25-30 minutes. At this point, you can add more mozzarella and place under the broiler for 2 minutes, but if you don’t want to add more cheese, you’re done!