Zucchini Lasagna with Meat Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 small zucchini, thinly sliced (about 1/8 inch)Black Pepper to taste2 Tbsp EVOO2 tsp diced Garlic1 lb Chicken Breast, Ground1 lb Turkey Italian Sausage, Ground1 sm Onion, diced3 sm Carrots, shredded3-5 Button Mushrooms, diced1 md Bell Pepper, diced2 c Fresh Spinach Leaves1 23.5 oz jar of Francesco Rinaldi Traditional No Salt Added Pasta Sauce1 sm can Tomato Sauce1 tsp Ground Cayenne/Red Pepper1 tsp Mrs Dash Tomato Basil and Garlic Seasoning8 oz part skim Mozzarella cheese, shredded16 oz part skim Ricotta Cheese1/2 c Grated Parmesan/Romano Cheese
Noodles:
Preheat Oven to 425F. Lay your zucchini flat, in a single layer on a cookie sheet. Season with pepper. Bake on each side for 5 minutes. Remove from oven and baking sheet. Set aside for further use. Change oven temp to 350F.
Meat Sauce:
In a large skillet, heat your olive oil on medium-high heat. Brown the garlic. Add the ground chicken and ground turkey sausage. Brown completely. Drain off about half of the juices to reduce fat.
Add the meat mix to a large pot. Add onions, carrots, mushrooms, bell pepper, spinach, pasta sauce, tomato sauce and all the spices. Mix thoroughly. Bring to a simmer and allow to simmer for at least 10 minutes.
Cheesy Filling:
In a medium mixing bowl, combine about 1/4 of the shredded mozarella with the Ricotta and Parmesan/Romano. Add some pepper for seasoning and mix well.
Layer:
In a 9x13 baking dish, your first layer will be about a third of the meat sauce. Then zucchini and 1/2 of the cheese mix. Repeat: Sauce, Zucchini, Cheese. Finish with the remaining sauce and sprinkle the remaining shredded mozzarella on top.
Cover with aluminum foil and bake at 350 for 60 minutes. Remove from oven, remove the foil and bake for an additional 10-15 minutes to allow the cheese to brown up.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JENNGIESLER.
Preheat Oven to 425F. Lay your zucchini flat, in a single layer on a cookie sheet. Season with pepper. Bake on each side for 5 minutes. Remove from oven and baking sheet. Set aside for further use. Change oven temp to 350F.
Meat Sauce:
In a large skillet, heat your olive oil on medium-high heat. Brown the garlic. Add the ground chicken and ground turkey sausage. Brown completely. Drain off about half of the juices to reduce fat.
Add the meat mix to a large pot. Add onions, carrots, mushrooms, bell pepper, spinach, pasta sauce, tomato sauce and all the spices. Mix thoroughly. Bring to a simmer and allow to simmer for at least 10 minutes.
Cheesy Filling:
In a medium mixing bowl, combine about 1/4 of the shredded mozarella with the Ricotta and Parmesan/Romano. Add some pepper for seasoning and mix well.
Layer:
In a 9x13 baking dish, your first layer will be about a third of the meat sauce. Then zucchini and 1/2 of the cheese mix. Repeat: Sauce, Zucchini, Cheese. Finish with the remaining sauce and sprinkle the remaining shredded mozzarella on top.
Cover with aluminum foil and bake at 350 for 60 minutes. Remove from oven, remove the foil and bake for an additional 10-15 minutes to allow the cheese to brown up.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JENNGIESLER.
Nutritional Info Amount Per Serving
- Calories: 320.0
- Total Fat: 13.8 g
- Cholesterol: 44.8 mg
- Sodium: 360.1 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.2 g
- Protein: 20.9 g
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