- 12 ounces lean ground turkey breast
- 2 tsp. granulated garlic
- 2 tsp. granulated onion
- ½ tsp. ground fennel
- 3 Tbsp. finely chopped fresh flat-leaf parsley
- 1½ Tbsp. finely chopped fresh basil
- 2 tsp. salt
- ¾ tsp. freshly ground black pepper
- 2 tsp. extra-virgin olive oil
- 1 medium onion, finely diced
- 1½ Tbsp. minced fresh garlic
- ⅓ cup dry white wine
- 2 (28-ounce) cans whole tomatoes, preferably San Marzano, with juices
- Pinch of baking soda (optional)Lasagna “Noodles”
- 2 large zucchini or summer squash
- 1 turnip, rutabaga, or celery root, peeled
- 1 large Japanese eggplant, peeled or unpeeled
- 1 (8-ounce) package low-fat, low-moisture mozzarella, grated
- 1 lemon, cut into wedges (optional)Directions
Prep time: 1 hour
Cook time: 1 hour
To make the sauce: Place the turkey in a large bowl. Add the granulated garlic, granulated onion, fennel, parsley, basil, salt, and pepper and, using your hands, mix them into the turkey until well incorporated.
In a large saucepan, heat 1 tsp. oil over medium-low heat. Add the onion and cook until softened but not colored, about 5 minutes. Add the garlic and cook for about 1 minute, until aromatic. Scrape the onion and garlic into a bowl. Increase the heat to medium-high; add the remaining tsp. oil; then add the seasoned turkey and cook, breaking up the meat with a wooden spoon, for about 10 minutes, until cooked through and lightly browned. Add the wine and cook until absorbed, about 3 minutes. Return the onion and garlic to the pan, then add the tomatoes, crushing them with your hands as they go in. Bring to a simmer, then reduce the heat to medium-low and simmer for 1 hour. Taste and add more salt and/or pepper if needed. If the sauce is a bit acidic, instead of adding sugar, add a pinch of baking soda to balance it out.
To assemble and bake: Preheat the oven to 350°. Thinly slice the vegetables on a mandoline as close to the shape of lasagna noodles as your vegetables allow.
Spread a thin layer of sauce (about 1/5 of the sauce) over the bottom of a lasagna pan. Sprinkle 1/5 of the grated cheese over the sauce. Cover the cheese with half of the zucchini slices. Repeat, making 4 more layers with sauce, cheese, and vegetables, ending with zucchini, then finish the lasagna with the remaining sauce and cheese. Place in the oven and bake for 45 minutes to 1 hour, until the vegetables are tender. Switch the oven to broiler mode. Bring the lasagna pan to the sink and carefully drain excess water from the pan (unlike wheat noodles, vegetable noodles have a high moisture content). Place the lasagna under the broiler and broil until the cheese is lightly browned and bubbly, about 5 minutes. Remove from the oven, cool for 10 minutes, then slice and serve.
Smart Points: 5 per serving (for who does the weight watchers method)
Calories: 369 per serving
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