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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 245.1
  • Total Fat: 8.7 g
  • Cholesterol: 47.9 mg
  • Sodium: 1,262.5 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 33.0 g

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

Submitted by: GENIETEST

Introduction

This is great for family night. The servings are huge and the taste is delightful! This is great for family night. The servings are huge and the taste is delightful!
Number of Servings: 6

Ingredients

    3 large zucchini, washed and not peeled
    2 tsp salt, or less, as needed (for zucchini)
    1 Tbsp olive oil
    3 garlic cloves, minced
    1 Tbsp Italian Seasoning
    1/8 teaspoon crushed red-pepper flakes
    1/8 tsp Cayenne Pepper
    20 Grinds if Pepper
    1/2 tsp Salt
    1 pound lean ground Turkey
    1 (26-ounce) jar marinara sauce (3 cups)
    Nonstick spray
    11/2 cups Cottage Cheese
    4 ounces shredded Mmozzarella
    1/4 cup Egg Beaters
    1 teaspoon freshly grated nutmeg
    1 tablespoon bread crumbs
    4 tablespoons grated Parmesan cheese

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Directions

1. Use a mandolin or cheese plane to slice the zucchini into long strips. On a clean dry work space, line with paper towels.. Lay zucchini strips on the paper towels in a single layer; sprinkle both sides lightly with salt, and let stand at room temperature for 15 minutes, turning strips
once as they sweat out their moisture.
2. Meanwhile, Mix together Turkey, Italian Seasoning, cayenne pepper, 1/2 tsp salt, pepper, and red pepper flakes. Heat the oil in a large saucepan set over medium heat. Add the garlic and cook, stirring, until lightly browned,
about 30 seconds. Crumble in the turkey mixture and continue cooking and stirring until the meat is browned, about 3 - 5 minutes. Stir in the marinara sauce, bring to a simmer, cover, and reduce the heat to low. Simmer about 10 minutes.
3. Preheat oven to 350°F. Spray a 9 x 13–inch baking dish with nonstick spray.
4. Thoroughly combine the cottage cheese, mozzarella, egg substitute, and nutmeg in a large bowl and set aside.
5. Use fresh paper towels to wipe salt and moisture from the zucchini strips. Gently squeeze the strips between fresh paper towels to remove any excess moisture, but take care not to crush or tear them.
6. Build the lasagna by sprinkling the bottom of the prepared baking dish with 1 teaspoon bread crumbs. Lay 1/3 of the zucchini slices in the bottom of the pan, overlapping as
necessary. Spoon 1/3 of the red sauce over them, then spread 1/2 the cheese mixture over the sauce. Sprinkle with 1 teaspoon bread crumbs, then layer with 1/2 the remaining zucchini slices.
Spoon 1/2 the remaining sauce over them, then spread the rest of the cheese mixture over the top. then add the rest of the zucchini , then the rest of the sauce. Finish with grated Parmesan.
7. Bake until bubbling and quite hot, about 50 minutes. Let stand 5 -10 minutes before slicing and serving.

Number of Servings: 6

Recipe submitted by SparkPeople user GENIETEST.






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