1TBS olive oil
1lbs ground turkey
1 small onion, chopped
4 garlic cloves, chopped
3 8oz cans tomato sauce
1 cup shredded zucchini
1tsp garlic powder
1tsp Italian seasoning
salt and pepper
1 8oz carton ricotta cheese
4 cups shredded mozzarella cheese
lasagna noodles, boiled
(you can always opt in for the ready to bake noodles as well)
Chop the onion and garlic. Heat the olive oil in a sauce pan on med-high heat.
Brown the onions, garlic and turkey in the heated pan.
Stir in the zucchini, garlic powder, and Italian seasoning. Add salt and pepper to taste being careful not to over salt it.
In a small bowl mix the ricotta and egg until well blended.
Place a small amount of sauce in the bottom of a casserole dish to keep the lasagna from sticking.
Cover the sauce with a layer of lasagna noodles.
Layer the noodles with half of the sauce and half the ricotta cheese mixture.
Top the layer off with 2 cups of shredded mozzerella cheese.
Repeat another layer with the remaining noodles, sauce, ricotta and mozzarella. Bake the lasagna at 350 degrees for 30min or until it is bubbly.