Lasagna is one of my very favorite warm meals and because of that I have so many versions of it! This particular one I made in collaboration with Victoria Fine Foods company which sent me their newest marinara sauce made with avocado oil. It was absolutely delicious!
In this recipe instead of traditional noodles I used green lentil noodles which made this lasagna even more nutritious due to the fiber and protein content. I also used goat cheese instead of béchamel sauce which significantly reduced the amount of calories but more importantly it actually made it taste even more amazing! Finally, my favorite addition in this recipe is the zuchini which adds so much flavor as well.
I hope you enjoy this dish as much as I do!
1 jar of Victoria's Marinara sauce with avocado oil (you may use their original sauce as well)
1 package of green lentil noodles from Explore Cuisine
2 medium zucchinis (sliced thin lengthwise and dried on the paper towel)
1 lbs of ground turkey
1 tsp of oregano
1/2 tsp of thyme
1/2 tsp pf pink salt
1/2 cup of goat cheese
1/8 cup of olive oil
Shredded mozzarella (couple handfulls, just for the top)
Fresh Basil (optional)
Add olive oil to the pan and then add the turkey and all dry spices. Cook for about 5 min, just until it turns brown. Set aside.
Spray the lasagna pan and layer the noodles (I used 3 noodles as a base); add marinara sauce and spread evenly ( you will use few tablespoons on each layer); layer zucchini next, followed by turkey (1/3 of the total amount) and finally sprinkle some goat cheese. Add another layer of noodles and repeat the above 2 more times (You will end up with 3 layers of turkey/zucchini/goat cheese). On the top layer when you add the noodles, spread some marinara sauce and sprinkle some shredded mozzarella;
Bake at 375 for 45 min or until noodles are soft and cheese is bubbly on top. Let it cool fro about 10 min before cutting in and serving.
Cook's tip: don't be afraid to be generous with marinara sauce and make sure it is spread evenly over the noodles since the noodles actually cook because of the moisture. Also, if you don't like goat cheese, you may use some ricotta cheese or vegan Kite Hill Ricotta if you are staying away from dairy.