Organic Turkey & Zucchini Lasagna




I’m not one to toot my own horn, but I’ve been told (on many occasions) that this is the BEST lasagna my friends and family have EVER tasted. It’s great for Christmas, Thanksgiving, Valentine’s Day, cold nights at home, Superbowl Sunday, bringing to friends when they’ve just had a baby, eating after a hard work-out session, and last but not least… impressing a special (lucky) date who is worth cooking for.

So… consider yourselves lucky that it’s not a secret Italian family recipe!



1 lb ground turkey

1 Jar Organic Pasta Sauce (25 oz)

1 1/4 cups water

1 3/4 cups ricotta (I use low-fat)

8 oz shredded mozzarella

8 oz mascarpone cheese (this is optional if you’re cutting back on dairy)

1/2 cup grated parmesan

2 large eggs (I prefer cage free)

1/2 tsp sea salt

1/2 tsp black pepper

1 tablespoon crushed garlic

1 zucchini

1 Package of lasagna noodles (I use gluten-free but you can use whole wheat or regular if preferred)

Fresh basil (optional)

Black olives (optional)


Screen Shot 2016-02-02 at 10.24.45 PM


Screen Shot 2016-02-02 at 10.22.05 PM

Screen Shot 2016-02-02 at 10.31.37 PM

Screen Shot 2016-02-02 at 10.34.47 PM



1. Heat oven to 350 degrees F

2. In a large sauce pan (over medium heat), brown the turkey meat. Drain once browned, then add pasta sauce and water. Simmer 10 minutes.

3. In a medium bowl mix the ricotta cheese, one-half mozzarella cheese, parmesan cheese, mascarpone cheese, eggs, salt, pepper, and garlic. This will be your cheese filling.

4. Cut zucchini into 1/4 inch slices.

4. Pour 1.5 cups sauce on the bottom of 13×9 inch baking dish. Arrange 3 uncooked lasagna noodles lengthwise over sauce; cover with another 1.5 cups sauce. Spread one half cheese filling over sauce. Place single slices of zucchini over entire dish.

5. Repeat layers of lasagna, sauce, and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese. Place pieces of fresh basil and olives on top. 

6. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 10 minutes (or until bubbly). Let stand 8-10 minutes before cutting. Makes 8 -12 servings depending on how hungry your guests are.





Simply Nina



One Response to “Organic Turkey & Zucchini Lasagna”

  1. Enjoyed every bit of your blog.

Leave a Reply



Paleo Banana Bread


Weekly Tip #5