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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 191.5
  • Total Fat: 8.5 g
  • Cholesterol: 39.5 mg
  • Sodium: 472.4 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 18.5 g

View full nutritional breakdown of Zucchini Lasanga calories by ingredient
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Zucchini Lasanga

Submitted by: MLH322

Introduction

A great dinner recipe for lots of protein and veggies. Leftovers are still fantastic the next day after a a few minutes in the microwave A great dinner recipe for lots of protein and veggies. Leftovers are still fantastic the next day after a a few minutes in the microwave
Number of Servings: 8

Ingredients

    1 lb, ground turkey
    16 oz, low fat cottage cheese
    1 cup fresh mushrooms, diced
    1 cup of spaghetti sauce
    1 cup cheddar cheese
    3 medium zucchini squash
    Garlic powder, Onion powder and any other Italian seasonings

Directions

Brown the ground meat in skillet until completely cooked, seasoning with garlic powder, onion powder, or any other Italian seasonings. Place the meat on a paper towel or two, to let it soak up the grease from the meat.

Cut off the ends of the zucchini and slice length-wise into thin strips. Cut the mushrooms into small pieces. In a large mixing bowl, combine the ground turkey, cottage cheese, mushrooms, and spaghetti sauce. Leave the cheddar cheese aside for now.

Lightly spray a 13 x 9 glass pan with cooking spray. Across the bottom of the pan put one layer of the zucchini strips (similar to pasta noodles in traditional lasagna). Then add a layer of the cottage cheese, turkey, and mushroom mixture. Usually, two layers of each are possible based on the size of the zucchini. Finally, top with cheddar cheese and bake for approx 30 minutes to cook the zucchini and melt the cheese.

Divide the pan into 8 portions and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user MLH322.






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