Zucchini Lasagna

Name: Zucchini Lasagna Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 6
Ingredients: 1 Cup Part Skim Ricotta Cheese; 1/2 Cup Grated Parmesan Cheese; 1/2 package Chopped Frozen Spinach; 1/2 Cup Part Skim Mozzarella Cheese; 2 Cans Diced Tomatoes; 1 Cup Sliced Mushrooms; 1 Cup Chopped Red Bell Peppers; 1Cup Chopped Onions; 1/8 Cup Grated Carrots; 2 Honeysuckle Sweet Italian Turkey Sausage removed from the casings; 1 Medium to Large Zucchini Cut in thin strips lengthwise

Minutes to Prepare: 45
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 Cup Part Skim Ricotta Cheese1/2 Cup Grated Parmesan Cheese1/2 package Chopped Frozen Spinach1/2 Cup Part Skim Mozzarella Cheese2 Cans Diced Tomatoes1 Cup Sliced Mushrooms1 Cup Chopped Red Bell Peppers1Cup Chopped Onions1/8 Cup Grated Carrots2 Honeysuckle Sweet Italian Turkey Sausage removed from the casings1 Medium to Large Zucchini Cut in thin strips lengthwise

Directions

For Tomato Sauce, saute Onions, Mushrooms, Carrots, and Peppers in trace amount of Olive Oil. Add 2 cans of diced Tomatoes. Add 1 tsp. Sugar. Add salt and pepper to taste. To make filling, mix Ricotta cheese, parmesan cheese and chopped spinach (dry thoroughly before adding to cheese). Remove Turkey Sausage from casing, break it up and brown it in pan. To assemble Zucchini Lasagna, place a layer of sauce, line Zucchini strips along bottom of pan, place cheese/spinach filling, then distribute sausage evenly and cover with sauce. Place another thick layer of zucchini. Cover with sauce and then sprinkle Mozzarella cheese over top. Bake at 350 degrees for 30-35 minutes. Serves approx. 6

Number of Servings: 6

Recipe submitted by SparkPeople user FIRIETOP.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 223.0
Total Fat: 10.8 g
Cholesterol: 42.6 mg
Sodium: 701.8 mg
Total Carbs: 15.0 g
Dietary Fiber: 3.8 g
Protein: 18.0 g

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