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Tammy's Classic Ground Turkey Zucchini Veggie Lasagna

Need less to say, in comparison to the many restaurants that I have frequented in the past, My Classic Ground Turkey Zucchini Veggie Lasagna Is The Absolute Best!!! Perfectly seasoned with the finest ingredients on earth, not lacking in taste, or being so Pungent with Acidity that the sauce literally causes instant heartburn, "who needs that,” I will guarantee, that when you experience my Classic Ground Turkey Zucchini Veggie Lasagna, you or your guest will find it very hard to not resist asking for seconds, your taste buds will experience a wild rodeo of satisfying flavors.
Course Main Course
Cuisine Italian
Author cookingwithtammy

Ingredients

  • Ingredients needed
  • 48 ounces of ground turkey
  • 1 green onion spring onion, scallion
  • 4 spring fresh parsley
  • 6 springs fresh cilantro
  • 2 springs fresh basil
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 2 medium Roma tomatoes
  • 1 medium yellow onion
  • 1 teaspoon red chili flakes
  • 1 teaspoon minced garlic
  • 3 teaspoon kosher salt
  • 2 tablespoon flavor enhancer optional
  • 1 teaspoon Pap Rica
  • 1 teaspoon onion powder
  • One teaspoon ground black pepper
  • 2-3 tablespoons raw brown sugar (if using white granulated sugar use 1to 2 tablespoons. Be sure to combine and taste after adding first tablespoon of sugar before adding the second tablespoon.
  • 1 box lasagna noodles
  • 36 ounces one and a half bottle a favorite brand spaghetti sauce
  • 1 zucchini
  • 8 ounces of fresh baby spinach
  • 32 ounces ricotta cheese
  • 2 large eggs
  • 8 ounce package Parmesan cheese
  • 8 ounce package six cheese Italian blend
  • 8 ounce package mozzarella
  • Utensils
  • 2 Large Bowls
  • 2 Large Pots
  • 2-3 Baking Pans
  • Aluminum Foil
  • Mixing Spoon
  • Sharp Knife
  • Spatula

Instructions

  • Preparation
  • Preheat oven to 375°F
  • Start by placing ricotta cheese in a bowl. Add two large whisk eggs. Combine ingredients. Add a handful of parmesan cheese, mozzarella cheese and combine. Adding a handful of baby spinach, Using a spatula fold spinach into the ricotta cheese. Cover with saran wrap and place in refrigerator.
  • Slice red and green bell pepper. Chop fresh cilantro, parsley, basil. Slice green onions, tomatoes and zucchini.
  • Add a tablespoon olive oil to medium flame preheated pot. Add onions, green onions and garlic. Stir until onions become translucent.
  • Add ground turkey using a cooking spoon chop and separate into small pieces.
  • Add salt, flavor enhancer, paprika, onion powder, ground black pepper, and red chili flakes. Combine all ingredients.
  • Add tomato sauce and continue to mix. simmer for 15-20 minutes or until meat becomes brown and fully cooked.
  • Add cilantro, parsley, basil, red, green bell peppers, zucchini and combine all of the ingredients. Add tomatoes and brown sugar. And continued to stir to incorporate veggies into meat mixture.
  • Adjust to low heat and simmer for 10 minutes.
  • After 10 minutes. Turn flame off and allow meat to cool.
  • In a separate pot with boiling water add olive oil and lasagna noodles. Follow instructions for cooking noodles al-dente. Remove noodles and place to the side.
  • Using a baking pan add turkey ground meat to coat the bottom of the baking pan. Place noodles on top of the ground meat (See video demonstrating how to lay lasagna noodles). Add cheese spinach mixture and spread evenly onto the noodles using a spatula. Sprinkle cheese onto ricotta. Add meat, and noodles, ricotta, meat and continue to repeat process until baking pans full. For last layer add meat and topped with cheese(Parmesan, mozzarella, six cheese blend.) Or top with cheese of your preference.
  • Cover with aluminum foil or aluminum pan. When using aluminum foil use the balloon method.(Secure tightly with foil, without foil touching the cheese or middle of the pan.)
  • Bake for 45 minutes at 375°F
  • Allow to cool and set before serving.
  • Enjoy!!!