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1
Cooking and Assembly
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2
The meat
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3
Saute ground turkey in olive oil, when half done; add onions, garlic, kosher salt, and red pepper flakes. When meat is cooked through, add Italian seasonings, and remove from heat. Add the grated zucchini and 8 oz of marinara.
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4
The cheese
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5
Combine cottage cheese with egg whites and Parmesan, whisk until thoroughly blended.
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6
The sauce
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7
Saute onions in olive oil until almost translucent, add garlic, cook for a minute, and then add the wine. Turn up heat, reduce by half, and then add tomatoes, paste, water, kosher salt and pepper. Reduce heat, simmer for 25 minutes, add basil and honey, and remove from heat.
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8
Now for the easy part
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9
Preheat your oven to 375F; place your lasagna pan on a cookie sheet. Ladle 16 oz of you marinara into the pan, and then place 3-4 pasta sheets down (do not over lap, they will expand). Next spoon your meat mixture evenly over the pasta, then top with 3 or 4 more sheets. Carefully spoon your cheese mixture over then pasta, and then top with 3 or 4 more sheets. Now, top the pasta with 16 oz of marinara spread the mozzarella on top. Cook covered for 45 minutes, remove foil and cook 10 more minutes. Let the lasagna rest for at least an hour before cutting.
