This lasagna is so perfect when you are ready for warm comforting foods but you’re not ready for heavy ingredients. This recipe combines tomato sauce, béchamel and vegetables you find at the end of summer.
Directions
In a sauté pan add the oil, and butter.
Then add the shallots, pepper and zucchini to the pan.
Season everything with salt and pepper.
Cook everything until it’s soft and glossy.
Add the ground turkey and add the paprika and garlic powder to the ground turkey.
Cook for 10 minutes on a medium heat and make sure to really break up the ground turkey (it can be slightly difficult).
Add the peas and cook for a few more minutes.
Remove ¼ cup of the béchamel sauce.
Next add in the rest of the béchamel sauce and set aside.
Spray your baking dish with nonstick spray
Add the reserved béchamel to the bottom of the pan and cover it entirely.
Next add the lasagna noodles and then the béchamel turkey, veggie mixture and spread it all over the noodles (*if you are using oven ready you need to add an extra ¼ of water to the baking dish)
Add another layer of noodles and then top the noodles with tomato sauce and mozzarella cheese.
Place parchment paper over the top and then tightly cover the whole dish with foil.
Bake in a 350-degree oven for 40 minutes.
Remove the foil and bake for another 20 minutes.
Let cool and serve.
*Béchamel Directions – In a saucepot add the butter and flour. Cook the two ingredients, stirring frequently for 4 minutes. Add the milk and whisk immediately. Simmer and stir for 10 minutes on medium low until the liquid thickens. Set it aside until you need it.
