My family loves lasagna, especially the men in my life. My boys and my dad! We women like it too, but watch our portions.
But when the farmer’s markets are in full swing, I can’t help myself. I am making one of two of our favorites. This one, and Heirloom Tomato and Eggplant Lasagna.
It’s a perfect excuse to forage in your garden or is an easy fix from fresh goodies at your local farmer’s market. And with the addition of no boil lasagna sheets … it’s virtually a quick cook fix!
12 no boil lasagna noodle sheets
6 cups homemade tomato sauce or (2 jars of store-bought spaghetti sauce in a pinch!)
1/2 pound ground turkey or turkey sausage
2 Heirloom tomatoes, thinly sliced (make 1 golden yellow and 1 brilliant red for variety)
1 zucchini, thinly sliced
1 1/2 cups thinly shredded carrot
large bunch kale leaves
3 garlic cloves, minced
1 15-ounce container part skim ricotta cheese
2 tablespoons fresh Italian parsley, chopped
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded part-skim mozzarella cheese
Freshly ground pepper
Preheat oven to 375°.
Cook ground turkey or sausage until browned in a skillet with about a teaspoon of olive oil. Season with salt and pepper. Set aside.
Spray a 13 x 9-inch glass pan with nonstick spray.
Put about 1/2 cup of tomato sauce in the bottom of the pan. Then line it with 3 no-boil lasagna sheets.
In separate bowl combine the: ricotta cheese, 2 eggs, Italian parsley, garlic, 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese. Set aside.
Begin to layer the lasagna into the glass pan on top of the tomato sauce and 3 lasagna sheets as follows:
- Tomato Sauce
- Turkey or Sausage
- Ricotta cheese mixture
- Kale, layered with lightly overlapping leaves
- Zucchini slices, layered thinly
- Tomato slices, layered thinly
- Grated carrots, layered thinly
- Light sprinkling of mozzarella cheese
Begin a new layer with 3 additional lasagna sheets.
Continue layering lasagna 3 times. Top with remaining tomato sauce, three slices of tomatoes, mozzarella cheese and Parmesan cheese.
Cover baking pan with foil and bake at 375° for about an hour. Remove foil and continue baking another 15 or more minutes until the cheese has melted and slightly browned and the lasagna is bubbling.
Let stand 15 minutes before serving.
Here is another of our favorite lasagne recipes: Heirloom Tomato and Eggplant Lasagna