Gluten Free Veggie Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ground turkey -1 lb.2 cloves of garlic1 pint of mushrooms1 cup of diced onioins,1/2 cup chopped peppers4-6 large zucchini2 cups nonfat cottage cheese1 cup parmesan cheese2 eggs1 tbsp parsley14.5 oz can tomatoes, diced8 oz can tomatoe sauce6oz can tomatoe pastebasil, to tasteoregano, to taste2 cups reduced fat mozzarella cheese
Brown turkey with 2 cloves of garlic, mushromms, onions and peppers. In separate bowl cream together cottage cheese, parmesan cheese, parsley and eggs. In a skillet simmer tomato sauce, diced tomatoes, and tomato paste, add basil and oregano to taste, (I bought the kind with it already added). Slice 4-6 large zucchini either in medallions or lenghtwise, place in large pot, cover with water and boil for about 10 minutes or until soft. In 9x13 casserole place small amount of tomatoe sauce mixture. Mix rest of sauce with meat mixture, set aside. In casserole layer 1/2 of zucchinis overlapping, then 1/2 of cheese mixture, 1 cup of mozzarella cheese, and 1/2 of tomatoe meat mixture. Second layer, rest of zucchini, rest of meat mixture, rest of cheese mixture and sprinkle 1 cup of mozzarella cheese on top. Bake at 350 degrees for 30-35 minutes or until bubbly. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user HEYCHELLE.
Number of Servings: 12
Recipe submitted by SparkPeople user HEYCHELLE.
Nutritional Info Amount Per Serving
- Calories: 286.5
- Total Fat: 13.3 g
- Cholesterol: 95.2 mg
- Sodium: 806.5 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 3.3 g
- Protein: 28.4 g
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