We enjoyed this dish on a recent lazy Sunday! It really is a pretty simple meal to put together and by using light ingredients, you can create rich and delicious meals to enjoy without the guilt!
1/4 large Onion
1/2 lb. ground Turkey
1/2 lb. ground beef 80/20
2 Garlic cloves
1 medium Yellow Zucchini
2 Cans (14.5 oz.) Basil, Garlic, Oregano flavored tomatoes
1 lb. prepared Pasta Sauce (I prefer Hunts)
6 oz. part skim Ricotta Cheese
4 oz. 1/3 less fat Cream Cheese
6 oz. light Sour Cream
1/3 Cup grated Parmesan Cheese
1/2 Cup chopped fresh Basil
1/2 Cup shredded Mozzarella Cheese
1/2 Cup shredded Parmesan Cheese
I had originally started this with double these ingredients, but decided to make an 8 X 8 pan. I am confident that it would make a much larger pan if you choose to double it up!
Start by browning the meats with the chopped onion. Drain off any access fat.
I cooked down the cans of tomatoes for a while with the smashed garlic before using the immersion blender to puree it and get rid of the chunks! Add the pasta sauce and puree until smooth.
In another small dish, mix the cream cheese (which has been softened slightly in the microwave), Ricotta, sour cream and Parmesan cheese with a hand mixer until smooth!
I choose the thin Barilla Brand Lasagne Pasta sheets because they are easy, light and taste great! You don’t have to cook them in advance and you’ll be surprised just how delicious they are!
Start layering by adding a small amount of sauce to baking dish that has been sprayed with non stick cooking oil
Lay pasta sheets on top of sauce overlapping slightly. Don’t worry if the sheets don’t o all the way to the edge of the pan as they expand when they cook. Spread a nice layer of the cream cheese mixture evenly on top of the pasta.
Next, sprinkle an even thin layer of the meat mixture, the raw Zucchini (small chunks) and cover with more sauce. Sprinkle with fresh chopped basil before beginning the second layer of pasta
Repeat so that you have two full layers of the sauce, pasta, cheese sauce, meat, zucchini, basil! Top with final layer of pasta, sauce and cover with foil.
Bake on cookie sheet lined with foil to catch any drips that may boil over. Bake at 300 degrees covered for 45 minutes.
Uncover, sprinkle with Parmesan cheese, fresh basil and mozzarella
Broil watching closely until cheese is cooked to a nice golden brown color. Allow to rest for about five to ten minutes to set up before cutting.
We enjoyed this with an AMAZING Sangiovese from Mitch Cosentino!