Ingredients
1/2 lb ground turkey
3/4 lb lasagna noodles, uncooked
2 med zucchini, grated
2 med yellow squash, grated
2 med carrots, grated
1/2 to 3/4 cup artichoke hearts, drained, and coarsely chopped
36 to 50 oz (2 jars) pasta sauce
1 cup ricotta
1 TB dried basil (or 1/4 cup fresh chopped)
1 tsp salt
1 tsp lemon juice
grated parmesan cheese
Preparation
Grate zuchini, squash and carrot. Mix together. Brown the ground turkey; drain off any grease. Sprinkle with 1/2 tsp salt. Mix ricotta with lemon juice and basil.
Layering the pan: Large lasagna pan, approx. 10 x 15. Layer 1 – coat bottom with pasta sauce Layer 2 – arrange lasagna noodles, don’t crowd Layer 3 – spread ricotta mixture evenly Layer 4 – noodles Layer 5 – turkey and artichokes Layer 6 – about 1 cup of pasta sauce Layer 7 – noodles Layer 8 – grated vegies, spinkle with 1/2 tsp salt Layer 9 – noodles Layer 10 – spread remaining pasta sauce, cover noodles well
Cover pan with parchment paper, and then with aluminum foil. Bake in 350 degree oven for an hour or more, until noodles are tender.
Serve with grated parmesan.
