Friday Fast & Easy Meals- Italian

I love pasta every now and then but the old me liked it all the time. Now I just crave it every once in a while. I make a completely legit lasagna. It's one of the few things that I always feel confident in making but in its original form it is not the healthiest for a weeknight dinner. This recipe could still be lightened up some but this is a pretty big change from the original and it had a great and hit the spot for my craving. I also love it because it still leaves a lot of room for your own spin on it. You can add any veggies you want in the sauce from spinach to squash to mushrooms to onions. Seriously tons of room to personalize. 

EASY VEGGIE LASAGNA

1- jar any kind of sauce ( this can be homemade or store bought)

1 lb 93 % lean ground turkey

2 large zucchini

Italian seasoning ( any kind you have on hand. I like to keep a small jar of ricatoni's bread dip seasoning on hand and use that)

1 small container part skim ricotta

1 small container parmesan cheese

1 1/2 cups of part skim shredded mozzarella

Cook the turkey until browned. Add in sauce. While meat is cooking mix the ricotta and the Parmesan in a bowl and add a teaspoon of any kind of Italian seasoning. Mix well. When the sauce is ready take half and put on the bottom of the pan. Then add a layer of medium sliced zucchini sliced long ways like a big lasagna noodle. You'll need 5 or so to cover the sauce. Then add half the ricotta mix spread out over the zucchini. Then add the rest of the sauce and repeat the process one more time. Add enough mozzarella to cover the top of the lasagna which is about the amount listed. Bake at 350 for about 35-40 min until bubbly. Serve with a chopped kale salad as a side!