One Pan Lasagna with Ribbon Zucchini Noodles

• Meat

  • 1/2 lb Ground turkey, lean

• Produce

  • 2 1/2 tbsp Basil, fresh
  • 2 cloves Garlic
  • 1/2 cup Mushrooms
  • 1 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 1 1/2 cups Spinach
  • 1 (14.5-ounce can Tomatoes
  • 2 Zucchini, medium
  • 5 Zucchinis, medium

• Canned Goods

  • 3 tbsp Tomato paste

• Condiments

  • 1 (8-ounce can Tomato sauce

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1 Salt and ground black pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Dairy

  • 2/3 cup Cottage cheese, fat-free
  • 1 cup Mozzarella cheese, part skim
  • 1 sprinkle Parmesan cheese
  • 1/3 cup Ricotta cheese, low-fat

• Liquids

  • 1/4 cup Water

• Other

  • Optional add-ins

Found on lifemadesweeter.com

Description

Ingredients

• 1/2 - 1 lb extra-lean ground turkey (omit if you want to keep this a meatless dish)
• 1/2 cup mushrooms, sliced
• 2-3 cloves of garlic, minced
• 1/2 tablespoon olive oil
• 5-6 Medium Zucchinis, peeled
• 1 (14.5-ounce) can diced tomatoes (I recommend San Marzano or fire-roasted tomatoes)
• 1 (8-ounce) can tomato sauce
• 3 tablespoons tomato paste
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes, optional
• Salt and ground black pepper, to taste
• 2 1/2 tablespoons of fresh chopped basil, divided
• 2 tablespoons chopped fresh parsley leaves
• 1 cup part-skim mozzarella cheese, shredded
• 2/3 cup fat-free cottage cheese
• 1/3 cup low-fat ricotta cheese for garnish, optional
• sprinkle of parmesan cheese for garnish, optional
• Optional add-ins
• 1 1/2 - 2 cups spinach, chopped
• 2 medium zucchini, peeled and chopped
• 1/4 cup water, reserved as needed

Directions

• Prepare the zucchini noodles:
• Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside. Pat dry with a paper towel. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)
• Heat the olive oil in a large skillet over medium-high heat, add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
• Add the garlic and saute for 30 seconds to a minute or until fragrant. Add mushrooms and optional chopped zucchini, if using and saute for 4 minutes. Season with salt and pepper to taste. Add tomato paste, diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
• Add the ribboned zucchini noodles and cover with lid.
• After 2 minutes, remove cover, swirl the zucchini around using tongs to avoid sticking to the pan.
• Continue cooking until zucchini is tender (another 2-5 minutes). If adding spinach, stir in after 3 minutes and cover.
• Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
• Top with dollops of ricotta cheese. Cover with pan and allow to sit for 2-3 minutes or until the cheese has melted.
• Remove from stove and sprinkle with chopped parsley, basil and parmesan cheese if desired.