Zucchini Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound bulk Italian Chicken or Turkey Sausage2-3 large zucchini1 teaspoon salt1 1/2 teaspoons pepper1 medium green pepper, chopped1 onion, choppedJar of your favorite spaghetti sauce, (I like Fransisco Rinaldi's To Be Healthy Sauce)10-12 fresh basil leaves, chopped1/4 teaspoon dried oregano1/4 teaspoon fennel seed1 egg1 (15 oz.) container ricotta cheese1 teaspoon minced garlic1 teaspoon dried parsley or 1/2 cup minced fresh parsley1 (10 oz.) package chopped frozen spinach, defrosted & well drained1 (16 oz.) package chopped frozen broccoli & cauliflower, defrosted & well drained1/2 cup shredded fresh carrot1 cup sliced fresh mushrooms1 cup mozzarella cheese, divided1/2 cup Parmesan cheese
Preheat oven to 350. Thinly slice zucchini length wise, a mandolin helps but it can be done by hand. Spray a cookie sheet with a small amount of cooking spray. Lie zucchini strips on cookie sheet and sprinkle with the 1 teaspoon of salt. Bake for 12 minutes and remove from oven. Pat the zucchini dry with paper towels and set aside while you prepare the rest.
Brown the sausage with the onion, green pepper and fennel seeds until done. Add the pasta sauce and warm through.
Combine the ricotta cheese, egg, parsley, spinach, basil, oregano & pepper. Mix well.
Begin the layering process with about 1/3 of the sauce, then half of the zucchini. Top that with half of the ricotta/spinach mixture. Top that with the chopped broccoli, cauliflower & carrots. Top that with half of a cup of mozzarela, then the sliced mushrooms, another 1/3 of the sauce mixture, then the rest of the ricotta mixture. Finish it off with the last of the zucchini, the rest of the sauce and top it off with the remaining half a cup of mozzarella & 1/2 a cup of Parmesan.
Cover with foil and bake at 350 for 45-50 minutes. Remove from oven and let rest for 15 minutes. Enjoy!!!
Serving Size: 1/8th of the lasagna
Number of Servings: 8
Recipe submitted by SparkPeople user MESAMA.
Brown the sausage with the onion, green pepper and fennel seeds until done. Add the pasta sauce and warm through.
Combine the ricotta cheese, egg, parsley, spinach, basil, oregano & pepper. Mix well.
Begin the layering process with about 1/3 of the sauce, then half of the zucchini. Top that with half of the ricotta/spinach mixture. Top that with the chopped broccoli, cauliflower & carrots. Top that with half of a cup of mozzarela, then the sliced mushrooms, another 1/3 of the sauce mixture, then the rest of the ricotta mixture. Finish it off with the last of the zucchini, the rest of the sauce and top it off with the remaining half a cup of mozzarella & 1/2 a cup of Parmesan.
Cover with foil and bake at 350 for 45-50 minutes. Remove from oven and let rest for 15 minutes. Enjoy!!!
Serving Size: 1/8th of the lasagna
Number of Servings: 8
Recipe submitted by SparkPeople user MESAMA.
Nutritional Info Amount Per Serving
- Calories: 321.1
- Total Fat: 13.5 g
- Cholesterol: 95.4 mg
- Sodium: 1,181.6 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 6.0 g
- Protein: 27.8 g
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