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  • 1/2 lbs Lean Ground Turkey
  • 1 1/2 cup Italian Tomato Sauce
  • 2 medium Zucchini
  • 1 large Eggplant
  • 1 1/2 cup Part-skim Ricotta
  • 1/3 cup Parmesan Cheese Grated
  • 1 large Eggs
  • 1 can Cooking spray
  • 1
  • 3
  • 3


  1. Preheat oven to 325*F.
  2. Using a mandoline slicer or knife, slice zucchini (ends removed) vertically into 1/4 inch thick slices (may not use some zucchini slices if not wide or long enough, save for another recipe). Slice widest section of eggplant (ends removed) horizontally into 1/4 inch thick rounds (save the rest for another recipe).
  3. Lay vegetable slices onto baking sheets, and salt. Let rest for 15 minutes.
  4. While vegetables are resting, in a medium-sized skillet, brown the meat. Remove from heat, and add tomato sauce. Stir to combine; set aside.
  5. In a medium-sized mixing bowl, combine ricotta, one cup of mozzarella, Parmesan, and egg.
  6. Using paper towels, blot vegetable slices to remove as much moisture and salt as possible.
  7. To assemble lasagna: Spread one-third of tomato meat mixture onto bottom of lightly-greased square glass baking dish. Top with a single layer of zucchini slices, followed by a single layer of eggplant rounds. Top with one-half of ricotta mixture. Repeat layers 2 more times, alternating the direction of the zucchini slices, and ending on the last layer of eggplant rounds exposed (do not top with ricotta, you should be out of the mixture by this point). Sprinkle remaining mozzarella on top.
  8. Bake for 45 minutes. Let sit for at least 15 minutes prior to serving.