Zucchini Lasagna with Turkey Bolognese

Prep:45minCook:45min

My take on a recipe from Williams Sonoma. Be sure to remove as much moisture as possible from zucchini. As a quick cheat, you can replace the bechamel with seasoned ricotta.

Updated at: Thu, 17 Aug 2023 05:32:47 GMT

Ingredients

10 servings

0.5 Lbzucchini

salt

Instructions

Cut the Zucchini

Step 1

Trim off the ends of each zucchini.

Step 2

Using a mandolin, slice zucchini lengthwise.

Step 3

Set the zucchini "noodles" in a colander, sprinkle lightly with salt, and set aside.

Make the Bechamel

Step 4

In a small saucepan over low heat, melt the butter.

Step 5

Add the flour and cook, stirring constantly, with a wooden spoon until a thick, smooth paste forms, about 3 minutes. Do not allow to brown.

Step 6

Pour in a little of the hot milk and, using a whisk, stir to loosen the paste a bit.

Step 7

Slowly pour in the remaining milk while whisking constantly to prevent lumps from forming.

Step 8

Increase the heat to medium-low and cook, stirring often, until slightly thickened, about 5 minutes.

Step 9

Add the Parmesan and stir until melted. Season to taste with salt and pepper.

Step 10

Remove from the heat and set aside.

Make the Bolognese

Step 11

In a frying pan over medium heat, warm the oil.

Step 12

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

Step 13

Add the garlic and cook, stirring, for minute longer.

Step 14

Add the turkey and cook, breaking up the turkey with a wooden spoon, until cooked through, 5-8 minutes.

Step 15

Carefully pour off the fat or spoon it from the pan.

Step 16

Stir in the tomatoes with juices and tomato paste. Cook, stirring often, for 2 minutes.

Step 17

Add the tomato sauce, red pepper, and basil, mix well, and bring to a simmer.

Step 18

Cook, stirring often, until the flavors have melded, at least 5 minutes.

Step 19

Remove from the heat and set aside.

Assemble the Lasagna

Step 20

Position a rack in the lower third of the oven and preheat the oven to 375F.

Step 21

Lightly oil a 9x13 inch baking dish.

Step 22

Remove the zucchini from the colander and dry well with paper towels.

Step 23

Spread a thin layer of the Bolognese sauce over the bottom of the dish.

Step 24

Top the sauce with half of the lasagna noodles in a single layer, half of the remaining Bolognese, half of the zucchini, and then half of the bechamel.

Step 25

Repeat the layers, using the remaining noodles, Bolognese, zucchini, and bechamel.

Step 26

Sprinkle the final layer of bechamel evenly with the mozzarella.