mary ann’s zucchini lasagna

• 3 large zucchini
• 1 tablespoon table salt
• 1 pound lean ground turkey
• 1 pound hot Italian turkey sausage, casings removed
• 1/2 teaspoon black pepper
• 1 medium onion, diced
• 1 shallot, diced
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 2 1/2 cups marinara sauce
• 4 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• 15 ounces part-skim ricotta cheese
• 1 tablespoon kosher salt
• 6 tablespoons flat-leaf Italian parsley, chopped (divided)
• 2 large eggs, beaten
• 2 cups mushrooms, coarsely chopped
• 2 cups baby spinach, coarsely chopped
• 2 cups mozzarella cheese, shredded
• 1/2 cup parmigiano reggiano cheese

Preheat oven to 325 degrees.

Cut zucchini into 4″ sections then using a mandolin slicer, slice the zucchini lengthwise into very thin slices, about the thickness of a lasagna noodle. Lay the zucchini slices out onto paper towels and sprinkle table salt over them. Let drain while preparing the sauce and cheese mixture. Seriously, drain the crap out of these. 

In a large skillet, brown ground turkey and sausage over medium high heat for 8 minutes. Add pepper, mushrooms, onion and shallots. Cook until meat is no longer pink, about an additional 5-10 minutes. Stir in tomato sauce, paste, wine, basil and oregano. Stirring frequently, bring mixture to a boil and immediately reduce heat, cover and simmer for 20 minutes, stirring occasionally.

In a mixing bowl, combine egg, ricotta, parsley, 1 tablespoon of kosher salt and 1 cup of the mozzarella.

Pat zucchini dry with towels. Spread one cup of sauce onto the bottom of a greased 13×9 casserole. Next, layer the zucchini slices across the sauce diagonally, overlapping slightly to avoid gaps. Then spread half of the ricotta mixture followed by all of the spinach and then 1/2 cup mozzarella. Continue with another layer of zucchini. Spread the remaining half of the ricotta mixture followed by 1½ cups of the sauce. Finish with a third layer of zucchini followed by the remaining sauce, remaining mozzarella, 2 tablespoons parsley and 1/2 cup parmigiano reggiano.

Cover with foil. Bake for 30 minutes. Remove foil and increase temperature to 350 degrees. Continue baking for an additional 20 minutes or until bubbling and cheese is golden brown.

Remove from oven and let stand 10 minutes before serving.