Lightened Up Zucchini Lasagna

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(1)
"Presenting lightened up zucchini lasagna with zucchini noodles, tofu “ricotta” filling, ground turkey and @redgoldtomatoes sauce. #ad @thefeedfeed This recipe is packed with veggies, protein and flavor, thanks to Red Gold’s Award-Winning tomatoes. Red Gold is a family-owned company dedicated to making the highest quality tomatoes. Every can of tomatoes can be traced back to the actual field it was grown on!🙌🏻 Red Gold products can be found anywhere at your local grocer. I found mine at Kroger! Find a store near you: https://ff.recipes/find-RedGold"
-- @looking_radishing
Jump to Section
  • Recipe Card
Prep time: 35mins
Cook time: 50mins
Serves or Makes: 6

Recipe Card

ingredients

Tofu Ricotta

  • 1 container firm tofu
  • 1 lemon, juiced
  • 3 cloves garlic
  • 3 tablespoons nutritional yeast
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano

ingredients

Lasagna

  • 1 yellow onion, choppped
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey
  • 2 large zucchini, Thinly sliced
  • 1 (15 oz) can Red Gold crushed tomatoes
  • 1 (12 oz) can Red Gold tomato paste
  • 2 teaspoon salt
  • 2 teaspoon oregano
  • 2 teaspoon pepper
  • 2 teaspoon basil
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups fresh or frozen spinach

Method

Tofu Ricotta

  • Step 1

    Drain the container of tofu. Add to a high-speed blender or food processor. Add the lemon juice, garlic, nutritional yeast, extra virgin olive oil, salt, pepper and oregano. Blend on high until smooth. You may need to add one tablespoon of water at a time depending on the consistency.

  • Step 2

    Place in the fridge to chill.

Lasagna

  • Step 1

    Preheat the oven to 400 degrees, grease a casserole dish with olive oil.

  • Step 2

    Heat a large skillet on medium heat. Lightly drizzle with extra virgin olive oil to prevent sticking.

  • Step 3

    Add the onion to the skillet and cook until fragrant. Add the garlic.

  • Step 4

    Add the ground turkey to the pan. Stir occasionally.

  • Step 5

    While the turkey is cooking, cut the zucchini into thin slides using a vegetable peeler or mandoline. Set aside.

  • Step 6

    Once the turkey is cooked, turn heat to low and add the @redgoldtomatoes crushed tomatoes and the @redgoldtomatoes tomato paste.

  • Step 7

    Season with the salt, pepper, oregano, basil, granulated garlic and crushed red pepper flakes. Mix well. Add the spinach

  • Step 8

    Cover and allow the sauce to simmer for 15-20 minutes.

  • Step 9

    Add 1/3 cup of sauce to the bottom of a casserole dish. Then, line with a row of zucchini slices, then sauce, then the tofu mixture, finishing with sauce. Repeat until all zucchini slices have been used. Top with the sauce and tofu ricotta.

  • Step 10

    Cover with foil and bake for 30 minutes. Then uncover and bake for another 20 minutes.

  • Step 11

    Rest for 10-15 minutes. Serve immediately.