2 large zucchinis
2 containers ricotta (I used buffalo)
2 cups spinach
1/2 cup fresh basil
1/2 cup nutritional yeast or parmesan
1/2 cup chopped cremini mushrooms
1 cooking onion, diced
2 cloves garlic
1 lb. ground turkey
1 jar or can crushed tomatoes
1 small can tomato paste
2 tbsp. Italian seasoning
1 tbsp. ghee or butter
First, cut zucchini into long noodle strips, you can do this with a knife or a mandolin. Layer zucchini between clean tea towels or paper towel and set aside (this will absorb some of the water from the zucchini
Make the bolognese sauce. In a large saucepan, saute onion and garlic in ghee or butter, add ground turkey until cooked through. Add mushrooms and saute until slightly soft. Add crushed tomatoes, tomato paste, Italian seasoning and salt and pepper. Bring to a light boil and then reduce heat and simmer for minimum 15-20 minutes.
Preheat oven to 350F. Make the ricotta mix, Lightly saute spinach and basil, until soft. In a large bowl mix spinach/basil and ricotta and set aside.
In a large casserole dish, layer the lasagna starting with the bolognese sauce, then add zucchini noodles and ricotta mix. Repeat twice. Top with nutritional yeast or parmesan and bake for 40 minutes. Let cook for 10 minutes.