Ingredients
- Cooking tip: When buying feta cheese for this recipe, look for the kind flavoured with sun-dried tomatoes and basil. When it comes to the shredded cheese, there are many delicious, pre-shredded 4-cheese blends on the market. Any blend labelled “Italian†would be perfect for lasagna, as would combinations of Asiago, Parmesan, Provolone, Monterey Jack, Mozzarella or Cheddar.
Ingredients:
Sauce
* 5 x sun-dried tomatoes (not oil-packed)
* 2 teaspoons olive oil
* 1 1/2 cups chopped red onions
* 2 teaspoons minced garlic
* 1 1/4 pounds (568 g) extra-lean ground turkey
* 8 ounces (227 g) lean Italian turkey sausage
* 1 cup packed grated unpeeled zucchini
* 1 jar (700 mL) your favourite tomato-based pasta sauce
* 1 can (19 oz/540 mL) tomatoes with Italian herbs, undrained, chopped
* 1 tbsp dried Italian seasoning
* 1 tbsp balsamic vinegar
* 1 tbsp brown sugar
* 1/4 tsp freshly ground black pepper
* 1/4 cup minced fresh basil leaves
Filling
* 2 cups light ricotta cheese
* 2 ounces (57 g) crumbled feta cheese with herbs (see Tip)
* 1 pkg frozen spinach, thawed, squeezed dry and chopped
* 1 x egg
* 12 x whole wheat lasagna noodles
* 1 1/2 cups packed shredded 4-cheese blend (6 oz/170 g; see Tip)
Description
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