Turkey Veggie Lasagna Print Email

2 TBS Olive oil
2-3 cloves minced garlic
1 small onion, chopped
1 small zucchini, sliced
1 cup sliced mushrooms
24-36 oz Marinara sauce
2 cups Leftover turkey, shredded
15 oz container whole milk ricotta cheese
1/2 cup Parmigiano-Reggiano, grated
2-3 TBS minced fresh Italian parsley
1 egg, lightly beaten
8 oz whole milk mozzarella, grated
lasagne pasta

Saute garlic and onion until soft, add zucchini and mushrooms and cook until soft. Add marinara sauce and turkey and simmer for 5 minutes, adjust as needed with more sauce.

In another bowl, combine ricotta, 1/4 cup Parmigiano Reggiano, parsley, egg, and half of the mozzarella. Cook pasta according to package directions.

Assemble in a small, oiled casserole in this order - thin layer of meat sauce, layer of pasta, meat sauce, ricotta cheese blend, pasta, remaining meat sauce, remaining mozzarella and remaining parmesan cheese. Heat in a 350 degree oven until bubbling and browned. - Chef Mick Rosacci, Tony's Markets

Chef's Note: The lasagna can be two to three layers thick, it all depends on the pan size and thickness of your layers. Think ahead as you create your layers.