I love pasta. I love Italian food. With that in mind, lasagna seemed like a great fit tonight. As much as I adore a hearty, pasta filled dish, a personal goal of mine for June is to eat more veggies. So I switched the classic up and made a zucchini lasagna instead. That’s right – no pasta here!
I whipped this up on the fly and it turned out great!
First things first – the sauce.
I browned 3/4 lbs of ground turkey with 2 gloves of garlic. Once that was cooked, I added some of my favorite jarred sauce, Newman’s Own Marinara, and added a few more spices (basil, thyme, rosemary, parsley, and marjoram) for some extra flavaaa.
While that was going I thinly sliced 2 zucchinis for the noodle portion. I used a regular apple peeler which worked pretty well. I could see where having a different tool like a mandoline slicer might come in handy. Once the meat sauce had simmered for 10ish minutes, I started to build. Sauce, zucchini noodles, spinich, cheese (provolone, mozzarella, and monterey jack cheese), repeat.
Look at that bite! Pasta or not, it hit the spot!