Award-Winning Mediterranean Zucchini Lasagnette with Smoked Ricotta Crème

Ingredients

• 8 oz Lean Ground Turkey
• 2 medium Zucchini
• 1 cup Cherry Tomatoes
• 3 cups Fresh Spinach
• 1/2 cup Ricotta Cheese
• 1 tsp Smoked Paprika
• 1 tbsp Fresh Oregano
• 1 tbsp Fresh Basil
• 3 cloves Garlic
• 1/2 medium Red Onion
• 1/4 cup Sun-dried Tomatoes
• 1 tbsp Tomato Paste
• 1/4 cup Low Sodium Vegetable Broth
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Pine Nuts
• 1/2 tsp Lemon Zest
• to taste Sea Salt
• to taste Black Pepper

Instructions

1. Prepare the Zucchini Ribbons: Using a mandoline or vegetable peeler, slice zucchinis lengthwise into thin ribbons (about 1/8 inch thick). Lay them on paper towels, sprinkle lightly with sea salt, and let sit for 15 minutes to draw out excess moisture. Gently pat dry with more paper towels.
2. Make the Turkey Ragu: Heat olive oil in a large skillet over medium-high heat. Add diced red onion and sauté until softened, about 3-4 minutes. Add minced garlic and sauté for another minute until fragrant. Add the lean ground turkey, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain any excess fat.
3. Build the Ragu Flavor: Stir in the chopped sun-dried tomatoes, tomato paste, and half of the fresh oregano and basil. Sauté for 1 minute. Pour in the low-sodium vegetable broth and bring to a simmer. Add the halved cherry tomatoes, season with salt and black pepper, and cook for 5-7 minutes, until the sauce slightly thickens and tomatoes begin to soften. Remove from heat.
4. Prepare the Smoked Ricotta Crème: In a small bowl, combine ricotta cheese, smoked paprika, the remaining fresh oregano and basil, lemon zest, and a pinch of salt and black pepper. Mix well until smooth and creamy.
5. Assemble the Lasagnette: Preheat oven to 375°F (190°C). Lightly grease a small oven-safe baking dish (approx. 7x5 inch or similar, suitable for 2 servings). Lay a single layer of zucchini ribbons on the bottom of the dish, slightly overlapping. Spread half of the turkey ragu over the zucchini. Top with half of the fresh spinach. Dollop half of the smoked ricotta crème over the spinach.
6. Layer and Bake: Repeat the layers: zucchini ribbons, remaining turkey ragu, remaining fresh spinach, and then dollop the rest of the smoked ricotta crème evenly on top. Bake uncovered for 20-25 minutes, or until bubbling and the zucchini is tender. For a slightly golden top, you can briefly broil for the last 1-2 minutes, watching carefully.
7. Finish and Serve: While the lasagnette bakes, lightly toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Remove from heat. Once baked, let the lasagnette rest for 5 minutes before serving. Garnish with toasted pine nuts and extra fresh basil.

Nutrition (per serving)