Ingredients
- 2 large zucchini
- 2 teaspoons salt divided
- 1 tablespoon olive oil
- ½ pound 99% lean ground turkey
- ½ cup onion diced
- ½ tablespoon garlic minced
- ½ tablespoon Italian seasoning
- ½ teaspoon dried oregano
- Pepper
- 6 tablespoons canned tomato sauce
- 6 tablespoons crushed tomatoes
- 8 ounces low-fat ricotta cheese 1 cup
- 1 egg yolk
- ¼ cup parsley minced
- 1 cup grated part-skim mozzarella cheese lightly packed, 4 ounces
- 4 teaspoons grated Parmesan cheese
- 4 (8-ounce) mason jars
Instructions
- Preheat your oven to 350°F.
- Using a mandolin, slice the zucchini ⅛ inch thick and lay the slices flat on a large baking sheet (it's okay if they overlap a little). Sprinkle them evenly with 1½ teaspoon of the salt and bake until their moisture is released and the edges begin to crisp up, about 15-25 minutes.
- Once done, lay the zucchini slices out in one layer on paper towel. Use another paper towel to press out as much excess moisture as you can. Repeat, using a different paper towel on top (you can leave them laying on the same paper towel both times). Reduce your oven temperature to 325°F.
- Heat the olive oil in a large pan over medium-high heat. Add the turkey, onion, and garlic. Cook until the turkey is lightly browned and no longer pink. Add the Italian seasoning, oregano, remaining ½ teaspoon of salt, and a generous pinch of pepper. Cook for a few more minutes. Set aside.
- In a small bowl, whisk together the tomato sauce and crushed tomatoes. Season with a pinch of salt and pepper. In a separate bowl, whisk together the ricotta cheese, egg yolk, and a pinch of salt and pepper until well combined.
- Divide half the sauce between 4 mason jars (about 1 heaping tablespoon each) and spread it out. Then, divide half the turkey between the jars, spreading out evenly (about 2 heaping tablespoons). Then, layer half of the zucchini noodles (about 2 noodles per jar) between the jars. (I find it easiest to cut them in half and layer them that way.) Then divide half the ricotta mixture between the jars (about 2 tablespoons per jar.) Then, divide the parsley between the jars (about ½ tablespoon each). Finally, sprinkle half of the mozzarella between the jars (about 2 tablespoons each). After you add the mozzarella, make sure to press the lasagna to pack it in so you can fit everything in.
- Repeat the layers, then sprinkle the top of each jar with 1 teaspoon of Parmesan.
- Fill a large baking dish (I used a 9 x 13-inch baking dish) with water, with some room for the water to rise when you add the jars. Place the jars into the baking dish. (Don't skip this step, or you'll heat the jars too fast and they might explode.) Cover the tops of the jars with foil and bake until the edges are lightly golden, about 30 minutes. Uncover and bake an additional 10-15 minutes.
- Turn your broiler to high and broil for 2-3 minutes, until the top is golden brown.
- Remove the pan from the oven and let stand in the water for 10 minutes, so you don't shock the glass, then DEVOUR.