Delicious Low-Oxalate Turkey and Zucchini Lasagna

Ingredients

• 1 lb lean ground turkey
• 3 large zucchini
• 1 medium yellow onion
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tbsp oregano
• 1 tsp dried thyme
• 0.25 cup fresh basil
• 15 oz skim milk ricotta
• 0.25 cup egg substitute
• 0.5 cup grana padano cheese
• 1.5 cup mozzarella cheese
• 0.25 cup dry red wine
• 0.5 cup lower sodium chicken broth
• 1 tsp salt
• 0.5 tsp white pepper

Instructions

1. 1Preheat oven to 375°F (190°C). Sauté chopped yellow onion in olive oil until softened. Add lean ground turkey, breaking it apart, and cook until browned. Drain excess fat. Stir in garlic powder, oregano, thyme, salt, and white pepper. Deglaze the pan with dry red wine and lower sodium chicken broth, simmering for 5 minutes. Stir in half of the chopped fresh basil.
2. 2In a separate bowl, combine skim milk ricotta, egg substitute, half of the Parmesan cheese, remaining fresh basil, 1/4 tsp salt, and 1/4 tsp white pepper.
3. 3Assemble the lasagna: Spread a thin layer of turkey mixture on the bottom of a 9x13 inch baking dish. Layer with zucchini slices, then ricotta mixture, then shredded mozzarella. Repeat layers until ingredients are used, finishing with a layer of zucchini, turkey mixture, and mozzarella, topped with the remaining Parmesan cheese.
4. 4Bake for 30-35 minutes, or until bubbly and the cheese is golden brown. Let stand for 10 minutes before serving.