Family-Style Zucchini, Turkey and Ricotta Gratin Lasagna

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Lightly grease a large sheet pan and a baking dish about 13 x 9 inches with a little of the olive oil.

2. 2

   Arrange the zucchini slices on the sheet pan, brush them with 1 tablespoon of the olive oil, season with a pinch of salt and pepper, and roast for 12 minutes at 425 °F / 220 °C until just tender. Remove and set aside.

3. 3

   While the zucchini roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the ground turkey to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Season with oregano, basil, sweet paprika, 1 teaspoon salt, and black pepper.

5. 5

   Pour the tomato sauce over the turkey, stir well, and simmer for 8 minutes so it thickens slightly. Add the fresh spinach and cook for 2 minutes until wilted. Remove from the heat.

6. 6

   In a bowl, mix the ricotta with the egg, half of the Parmesan, and the fresh parsley. Stir until smooth and evenly combined.

7. 7

   Reduce the oven temperature to 375 °F / 190 °C. Spread a thin layer of the tomato-turkey mixture on the bottom of the baking dish.

8. 8

   Build the lasagna in layers: add a layer of zucchini, then some of the ricotta mixture, then some of the turkey sauce, and sprinkle with a little mozzarella. Repeat the layers, finishing with sauce on top.

9. 9

   Mix the remaining mozzarella, the remaining Parmesan, and the breadcrumbs. Scatter this topping over the surface to create a golden gratin.

10. 10

    Bake the lasagna for 30 minutes at 375 °F / 190 °C until bubbling around the edges. If you want deeper color, broil for 2 to 3 additional minutes, watching closely.

11. 11

    Let it rest for 10 minutes before slicing and serving so the layers can set properly.