Weekend inspiration: Turkey and Ricotta Lasagna

Ingredients:

400 g ground turkey

400 g canned chopped tomatoes

250 g tomato sauce

250 g ricotta

125 g lasagna sheets

120 g mozzarella

100 g carrot

100 g zucchini

60 g Parmesan

1 onion

2 cloves of garlic

2 tsp vinegar

a pinch of fresh basil

dried basil

olive oil

salt and pepper

Heat olive oil in a pan, add the finely chopped onion, and cook until softened. Add the garlic, then the ground turkey. Season with salt and pepper and cook until the meat is nicely browned.

Add the grated carrot and zucchini, then pour in the tomato sauce and chopped tomatoes. Cook briefly until everything comes together, then season with dried basil and add a little vinegar. Finally, stir in the finely chopped fresh basil.

In an ovenproof dish, spread a thin layer of sauce first, then arrange the pre-cooked lasagna sheets. Spoon over some of the sauce, sprinkle with mozzarella and Parmesan, then add half of the ricotta. Repeat the process once more and finish with a layer of ricotta and cheese on top.

Bake at 180°C for 30 minutes, until the lasagna develops a golden crust.

Enjoy!