Ingredients:
1 container (15 ounces) reduced-fat ricotta cheese
1 1/2 cups (6 ounces) shredded mozzarella cheese, divided
1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
1/4 cup water
1 tablespoon chopped fresh basil
1 tablespoon chopped Italian parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound lean ground turkey or beef
1 medium zucchini, chopped
2 containers (15 ounces each) BUITONI Refrigerated Marinara Sauce
6 no-boil lasagna noodles, divided
Directions:
COMBINE ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese, water, basil, parsley, salt and pepper in medium bowl; stir well.
COOK turkey in large (12-inch), nonstick skillet over medium-high heat until no longer pink. Drain if necessary. Add zucchini and one container sauce to skillet. Reduce heat to medium. Place 2 lasagna noodles over center of mixture. Break 1 noodle and place around edges. Gently spread cheese mixture over noodles. Place 2 noodles over center of mixture. Break remaining noodle and place around edges. Pour remaining container sauce over noodles. Sprinkle remaining mozzarella cheese over sauce; cover. Reduce heat to medium-low.
COOK for 20 to 25 minutes or until noodles are tender. Remove from heat; let sit for 5 minutes before serving. Cut lasagna into wedges and serve.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
30 minutes
Cooling Time: 5 minutes
Servings: 8
In this recipe:
