DECONSTRUCTED LASAGNA RECIPES

Steps:

• Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
• While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the beef, crumbling it into bits, and cook until lightly browned, 3 to 4 minutes. Add the carrot, onion and garlic; season with salt and pepper. Cook until the vegetables are softened, 5 minutes. Stir in the beef broth, then the tomatoes and basil; simmer.
• In a small bowl, stir together the ricotta and parsley.
• Toss the pasta with the butter, then stir in the parmigiano-reggiano and meat sauce. Scoop the ricotta mixture into each of 4 shallow bowls, then top with the meaty pasta. Pass more parmigiano-reggiano around the table.

Steps:

• Shave zucchini into long, even strips using a vegetable peeler. Toss with 1/4 tsp salt in a colander and let stand until ready to use.
• Heat oil in a dutch oven over medium-high heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook another 3 minutes.
• Add the ground turkey and break it up into small chunks. Cook, stirring frequently, until browned. Mix in the tomato paste.
• Add in the tomatoes and pepper and bring to a simmer, stirring often.
• Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 6 minutes.
• Stir in spinach; cover and cook until spinach wilts, about 3 minutes. Gently stir in zucchini strips.
• Mix together ricotta and mozzarella in a bowl and dot zucchini mixutre with cheese mixture. Cook 2-3 minutes until cheese starts to melt. Sprinkle with basil and serve