Zucchini Noodle Lasagna Life Made Sweeter Add the ribboned zucchini noodles and cover with lid. after 1 2 minutes, remove the cover, swirl the zucchini around using tongs to avoid sticking to the pan. continue cooking until zucchini is tender (another 2 4 minutes). if adding spinach, stir in after 3 minutes and cover again until spinach just wilted. Prepare for baking: preheat the oven to 400 f. line a large baking sheet with parchment paper. cut the zucchini: slice the zucchini lengthwise into thin 1 4” thin slices, using a mandolin or sharp knife. arrange in a single layer on the prepared baking sheet.
Zucchini Lasagna Life Made Sweeter Heat oil in a large pot over medium heat. add the onions and saute for 3 minutes. add garlic and cook for another 2 3 minutes. add the ground turkey and cook until brown. In a mixing bowl combine the ricotta, parmesan, egg, garlic and italian seasoning. in a greased 11×7 baking dish spread 1 2 cup of the meat sauce in the bottom of the dish. place the zucchini noodles on top (10 12 slices), then the ricotta mixture, a meat sauce layer, zucchini noodles, ricotta, meat sauce and top with the mozzarella cheese. Firmly squeeze out as much moisture as possible. step 4: mix the ricotta in a large bowl, combine the thawed spinach, ricotta, ½ cup of mozzarella, ½ cup of parmesan, egg, oregano, and salt. step 5: assemble the dish spread ¼ of the alfredo sauce onto the bottom of a 9×13 inch (or similarly sized) casserole dish. Roast 10 to 12 minutes, until just tender. remove the pans from the oven and set aside. meanwhile, prepare the cheese filling: destem the thyme, then roughly chop the leaves. add 2 tablespoons thyme to a medium bowl and reserve about ½ tablespoon for topping the lasagna.
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