Italian Sausage & Peppers Lasagna with Zucchini
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 229.6
- Total Fat: 15.2 g
- Cholesterol: 82.5 mg
- Sodium: 452.2 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.7 g
- Protein: 15.0 g
View full nutritional breakdown of Italian Sausage & Peppers Lasagna with Zucchini calories by ingredient
Introduction
This is a super-delicious lower carb lasagna, made with zucchini that is first oven roasted with parmesan & seasonings to give it more texture and flavor, then loaded up with a flavorful meat sauce, some healthy greens, and a variety of cheeses. YUM! This is a super-delicious lower carb lasagna, made with zucchini that is first oven roasted with parmesan & seasonings to give it more texture and flavor, then loaded up with a flavorful meat sauce, some healthy greens, and a variety of cheeses. YUM!Number of Servings: 24
Ingredients
-
Honeysuckle Hot Italian Turkey Sausage - 3 (remove meat from its casing and discard casing)
Ground beef, extra lean, 16 oz
Egg, fresh, 3 large
Garlic powder, 1 tbsp
Green Peppers (bell peppers), 310 grams
Spinach, fresh, 100 grams (raw is fine)
Red Ripe Tomatoes, 100 grams
Parsley, 27 grams (1 ounce)
Red Peppers, 140 grams, chopped
Ricotta Cheese, whole milk, 15-oz. container
Romano Cheese, 6 oz shredded or grated
Parmesan Cheese, 2 oz., grated
Cheddar Cheese, 4 oz - diced or shredded
Cream Cheese, 4 oz
8 ounces stewed tomatoes (Muir Glen Organic)
3 oz. (1/2 small can) tomato paste (Muir Glen Organic)
1/2 cup sake or dry red wine
2 tablespoons italian seasoning
1/2 teaspoon fennel seed or anise
90 grams mushrooms, sliced thin
1/2 Tablespoon xanthum or guar gum
2 cloves garlic, crushed
For Zucchini Noodles:
6 cups, or approximately 3 large (11-12 oz.) zucchini
pepper to taste
3/4 cup Parmesan cheese (3 oz.)
3 tablespoons butter, melted
1 tsp. nutmeg
1 tablespoon garlic powder
Directions
Directions
First, make zucchini noodles:
Preheat oven to 400
1. Spray small casserole dish with oil.
2. Microwave slices zucchini for 3-5 minutes.
3. Arrange zucchini in overlapping pattern in dish.
4. Season with pepper, salt, nutmeg, & garlic powder and sprinkle with cheese.
5. Bake uncovered for 30 minutes or until zucchini is tender.
6. Increase temp to 475 and drizzle on melted butter and bake for 10 minutes more until top is golden brown.
While the zucchini is cooking, make the other lasagna components:
Meat Sauce -
Brown the meats in a nonstick pan. When meat is nearly done, add the bell peppers and sauté until they just begin to soften. Add fresh tomato, tomato sauce and tomato paste along with the red wine. Mix well; add garlic powder, italian seasonings, fennel and simmer until sauce is quite thick.
Ricotta Mixture -
Beat the eggs, cream cheese and ricotta together with the fresh chopped parsley, spinach, fresh garlic, fresh nutmeg, salt and pepper.
Cheese Blend - mix the romano, cheddar & parmesan cheeses together.
Decrease oven to 425°F.
Spread a layer of parchment paper over the bottom and sides of a 9 x 13 baking dish. Spread 1/2 of the meat sauce in the bottom of the pan. Top with zucchini. Spread zucchini with the ricotta mixture, and top with spinach, then mushroom slices, then romano cheese mixture. Repeat. Bake covered (about 35 to 45 minutes.) Uncover and bake another 10 minutes until the cheese is bubbly and golden.
Serves 12 as a single entree or 16 as part of a larger buffet.
Number of Servings: 24
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
First, make zucchini noodles:
Preheat oven to 400
1. Spray small casserole dish with oil.
2. Microwave slices zucchini for 3-5 minutes.
3. Arrange zucchini in overlapping pattern in dish.
4. Season with pepper, salt, nutmeg, & garlic powder and sprinkle with cheese.
5. Bake uncovered for 30 minutes or until zucchini is tender.
6. Increase temp to 475 and drizzle on melted butter and bake for 10 minutes more until top is golden brown.
While the zucchini is cooking, make the other lasagna components:
Meat Sauce -
Brown the meats in a nonstick pan. When meat is nearly done, add the bell peppers and sauté until they just begin to soften. Add fresh tomato, tomato sauce and tomato paste along with the red wine. Mix well; add garlic powder, italian seasonings, fennel and simmer until sauce is quite thick.
Ricotta Mixture -
Beat the eggs, cream cheese and ricotta together with the fresh chopped parsley, spinach, fresh garlic, fresh nutmeg, salt and pepper.
Cheese Blend - mix the romano, cheddar & parmesan cheeses together.
Decrease oven to 425°F.
Spread a layer of parchment paper over the bottom and sides of a 9 x 13 baking dish. Spread 1/2 of the meat sauce in the bottom of the pan. Top with zucchini. Spread zucchini with the ricotta mixture, and top with spinach, then mushroom slices, then romano cheese mixture. Repeat. Bake covered (about 35 to 45 minutes.) Uncover and bake another 10 minutes until the cheese is bubbly and golden.
Serves 12 as a single entree or 16 as part of a larger buffet.
Number of Servings: 24
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
