Skinny Italian Turkey Lasagna

I may not be Italian. And I don't think I'd ever refer to myself as "skinny". I prefer "fit". 

But if Teresa from Real Housewives coined the term "skinny Italian" for her book, then I'd like to give it a run for its money with the fantastic and HEALTHY turkey lasagna I made this week.

If I didn't have 2 herniated discs in my neck then I would totally give myself a pat on the back.

This lasagna uses lean ground turkey, whole wheat noodles, and part-skim ricotta.

I also make my own sauce, since jarred sauces have a ton of added sugar, and I sneak zucchini into the sauce for extra veggie power! 

For best results allow the sauce to simmer 1-2 hours.

Skinny Italian Turkey Lasagna

• 1lb Jenny-O Lean Ground Turkey
• 1 zucchini diced
• 1 white onion diced
• 2T garlic
• 1 15 oz can Muir Glen crushed tomatoes
• 1 small can Muir Glen tomato sauce
• EVOO
• 1/2 cup water
• 3T oregano
• 1T red pepper flakes
• 2T Italian seasoning
• 1T garlic powder
• 1T onion powder
• 1t salt
• fresh ground pepper
• 15 oz part-skim ricotta cheese
• 2 eggs
• 1/2 cup fresh chopped parsley
• 1/4 cup shredded Italian cheese
• 9 whole wheat lasagna noodles - uncooked
• Additional shredded Italian cheeses to top  lasagna (if desired)
• Fresh parsley to garnish

Directions:

• Dice zucchini and cook in a skillet coated with Pam.  While the zucchini softens add the crushed tomato, tomato sauce, water, and all the spices to a different large pot.  Adjust seasonings to taste.  Bring to a simmer.
• Add softened zucchini to tomato sauce.
• Sauté onions and garlic in a little EVOO until tender.  Add turkey to the same pan and cook until no longer pink breaking it up into the smallest pieces you can.
• Add turkey and onion mixture to tomato sauce.  Simmer on low 1-2 hours. Adjust spices as needed.
• In a bowl beat 2 eggs.  Add ricotta, shredded cheese, parsley, salt, and pepper.  Mix well.
• Using a 9x13 pan begin the lasagna forming process.  
• Cover bottom of the pan with 1 cup sauce. Layer 3 noodles.  Top with sauce then add 1/2 ricotta mixture.  Add 3 noodles. Top with sauce then add the remaining ricotta mixture evenly.  Top with 3 noodles and top with remaining sauce. Add additional shredded cheese on the top. I don't add a lot of cheese, because I find it doesn't add that much flavor compared to the extra calories.
• Cover with foil and bake in a 350 degree oven for 50 minutes
• Remove foil and bake an additional 10 minutes or broil to achieve desired "browness" on cheese.  I like browned cheese...when I eat cheese.
• Let cool.
• Top with fresh parsley and enjoy

Lasagna also makes amazing leftovers that I always look forward to come lunch time!

I may not be Italian, but I am a true Real Housewife of Healthy Living! 

What's your favorite healthified comfort food?

Love and "that's amore",

Carissa & Kyle