Eggplant/Zucchini Noodleless Lasagna
- Number of Servings: 8
Ingredients
1 lb ground turkey breast2 eggplants, sliced lengthwise into 1/4 inch thick slices4 medium zucchini, sliced into 1/4 thick inch slices3 garlic cloves1 small yellow onion1 (6 oz) can tomato paste1 (28 oz) can crushed tomatoes1 tbsp sugar1.5 tsp oregano1 bay leaf1/2 tsp black pepper1 cup lowfat shredded mozzerella1 pint 1% no salt cottage cheese1 egg3 tbsp grated parmesan2 tsp parsley flakes1 tsp peppergrill seasoning (montreal chicken)drop low sodium chicken stock (for sauteing)
Yields 8 servings.
Preheat oven to 450.
First, prepare sauce in a saucepan. Heat a large pot to med-hi and saute onion and garlic until onion is translucent, 2-3 minutes. Add turkey and saute until turkey is cooked through, about 5 minutes more. Add 1 cup water, crushed tomatoes, tomato paste, sugar, oregano, bay leaf and pepper to pot and stir. Reduce heat to simmer and cook about 1 hour.
in the meantime, place eggplant and zucchini on a foil lined cookie sheet, sprayed with Pam. Sprinkle with grill seasoning and bake for 20 minutes, turning once.
Put ricotta, egg, parmesan, parsley flakes and pepper in food processor until it reaches a ricotta-like consistency.
Cover the bottom of a 9x13 baking dish with a thin layer of sauce. Layer the eggplant and zucchini. Pour turkey meat sauce over veggies. Layer the cottage cheese on top and sprinkle with mozzerella.
Bake at 350, covered for about 20 minutes (if at room temp) and broil for the last 2 minutes if you prefer the top to be brown and bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user ICOOKCLEAN.
Preheat oven to 450.
First, prepare sauce in a saucepan. Heat a large pot to med-hi and saute onion and garlic until onion is translucent, 2-3 minutes. Add turkey and saute until turkey is cooked through, about 5 minutes more. Add 1 cup water, crushed tomatoes, tomato paste, sugar, oregano, bay leaf and pepper to pot and stir. Reduce heat to simmer and cook about 1 hour.
in the meantime, place eggplant and zucchini on a foil lined cookie sheet, sprayed with Pam. Sprinkle with grill seasoning and bake for 20 minutes, turning once.
Put ricotta, egg, parmesan, parsley flakes and pepper in food processor until it reaches a ricotta-like consistency.
Cover the bottom of a 9x13 baking dish with a thin layer of sauce. Layer the eggplant and zucchini. Pour turkey meat sauce over veggies. Layer the cottage cheese on top and sprinkle with mozzerella.
Bake at 350, covered for about 20 minutes (if at room temp) and broil for the last 2 minutes if you prefer the top to be brown and bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user ICOOKCLEAN.
Nutritional Info Amount Per Serving
- Calories: 243.7
- Total Fat: 4.3 g
- Cholesterol: 34.1 mg
- Sodium: 463.2 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 7.4 g
- Protein: 28.8 g
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