TURKEY LASAGNA

1 jar (24-oz) chunky pasta sauce

1 lb ground turkey

1 zucchini, trimmed and diced

1/4 cup chopped fresh basil

9 oven-ready lasagna noodles

1 cup shredded fontina or mozzarella cheese

2 tbsp grated Parmesan cheese

Heat oven to 350-degrees. Reserve 1/4 cup pasta sauce, set aside.

Coat a nonstick skillet with cooking spray and heat over medium heat.  Add turkey and 1/4 teaspoon of salt. Cook, stirring 5 to 7 minutes until meat is no longer pink. Add zucchini, basil and remaining sauce. Cook mixture for 5 minutes.

Spread the reserved sauce in the bottom of a baking dish and place 3 of the lasagna noodles over, breaking to fit, if needed. Top with the turkey-zucchini mixture, place 3 more noodles over the top. Repeat the process with the remaining mixture and noodles. Top with the cheeses, covering all the noodles.

Cover dish and bake for 25 minutes. Uncover and broil until golden, about 2 minutes. Let stand 15 minutes before cutting to serve.

Yield: 6 servings

file photo for reference