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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 355.5
  • Total Fat: 18.3 g
  • Cholesterol: 106.7 mg
  • Sodium: 504.0 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 22.8 g

View full nutritional breakdown of Turkey Zucchini Lasagne calories by ingredient
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Turkey Zucchini Lasagne

Submitted by: NATBAER

Introduction

Not so low in calories or fat, but this in knock you naked lasagne!!!! SO SO yummy. Cut some of the cheese, or use lower fat cheese to cut fat, though I have to say that part-skim ricotta only has 1 gram less than whole milk. And I really hate fat free cheese. It is chemicals! Anyway, I make this and eat it for lunch because I try not to have carbs at dinner. This will hold you a while :) Not so low in calories or fat, but this in knock you naked lasagne!!!! SO SO yummy. Cut some of the cheese, or use lower fat cheese to cut fat, though I have to say that part-skim ricotta only has 1 gram less than whole milk. And I really hate fat free cheese. It is chemicals! Anyway, I make this and eat it for lunch because I try not to have carbs at dinner. This will hold you a while :)
Number of Servings: 12

Ingredients

    1 box no boil lasagne noodles (9oz)
    1 jar tomato sauce (I use Bertoli organic olive oil, basil, garlic sauce)
    2 tbsp olive oil
    3 cloves garlic, minced
    1/2 medium onion, diced
    1 lb lean ground turkey
    2 medium zucchini, sliced into rounds
    2 cups whole milk ricotta cheese
    2 eggs
    1/2 cup parmesan cheese, shredded
    2 cups Italian cheese blend, shredded

Directions

Heat oven to 375. Spray 9x13 pan with cooking spray.
Heat oil in large skillet over med heat. Add garlic and onion and saute until soft, about 2 minutes.
Add turkey and brown.
Add zucchini and saute about 5 minutes.
Mix ricotta and eggs in med. bowl.
Pour 1/2 cup sauce into baking pan.
Layer noodles over sauce
spread 1/2 ricotta mixture over noodles.
spread 1/2 zucchini mixture over that.
Place another layer of noodles, then 1/2 cup sauce, then 1/2 cup parmesan cheese.
Place another layer of noodles, then 1/2 cup sauce, then the remaining ricotta mixture, then the last of the zucchini mixture. Finish with the last of the noodles (I did not have quite enough to cover the whole thing, but that does not matter). Cover top layer of noodles with remaining sauce and then sprinkle with the Italian shredded cheese.
It is hard to mess up lasagne.... layer in any order you like, just make sure the last layer of noodles is totally covered with sauce and cheese.
Cover with foil and bake 45 minutes. Remove foil and bake another 15 minutes. Let sit 15 minutes before serving. YUM

Number of Servings: 12

Recipe submitted by SparkPeople user NATBAER.






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