Eggplant/Zucchini Noodleless Lasagna
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Eggplant/Zucchini Noodleless Lasagna calories by ingredient
Number of Servings: 8
Ingredients
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1 lb ground turkey breast
2 eggplants, sliced lengthwise into 1/4 inch thick slices
4 medium zucchini, sliced into 1/4 thick inch slices
3 garlic cloves
1 small yellow onion
1 (6 oz) can tomato paste
1 (28 oz) can crushed tomatoes
1 tbsp sugar
1.5 tsp oregano
1 bay leaf
1/2 tsp black pepper
1 cup lowfat shredded mozzerella
1 pint 1% no salt cottage cheese
1 egg
3 tbsp grated parmesan
2 tsp parsley flakes
1 tsp pepper
grill seasoning (montreal chicken)
drop low sodium chicken stock (for sauteing)
Directions
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.
Member Ratings For This Recipe
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