(SCD Compliant) Scrumptious Zucchini Lasagna
 Scrumptious Zucchini Lasagna Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 411.0
- Total Fat: 23.3 g
- Cholesterol: 122.2 mg
- Sodium: 2,311.5 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.3 g
- Protein: 36.9 g
View full nutritional breakdown of (SCD Compliant) Scrumptious Zucchini Lasagna calories by ingredient
Introduction
A delicious lasagna made with no noodles! A delicious lasagna made with no noodles!Number of Servings: 9
Ingredients
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Filling:
21 ounces of Friendship Dairies Farmers Cheese
4 Small Eggs
1 oz of Parmesan Cheese
8 oz of Cheddar Cheese, shredded
1/2 Tbls. Salt
1/2 Tbls. Garlic Powder
Sauce:
8 cups of plain Tomato Juice
2 cups of fresh sliced Mushrooms
21 ounces of Ground Turkey
1 Tbls. Salt
1 Teas. ground Oregano
1 Tbls. crushed Basil
1 Tbls. Olive Oil
1/2 Tbls. Garlic Powder
Zucchini "Noodles":
5 medium baby Zucchinis, sliced lengthwise into 1/2 slices.
Directions
Wash and cut off the ends of the zucchini. Slice into 1/2 inch, lengthwise slices. Layer slices into a large bowl, very very lightly salting each layer as you stack the slices. Cover with a large plate, and weigh the plate down with something heavy. Refridgerate for 3 hours, removing from the refridgerator every hour to drain excess liquid from the bowl by holding the plate in place with your hand and applying pressure.
Place the Farmers Cheese, eggs, grated cheddar, parmesan cheese, salt, and garlic powder into a large mixing bowl. Mix throughly and refridgerate until ready to use.
Brown the ground turkey on medium heat with the olive oil until cooked. Slice and add the mushrooms. Add the tomato juice, salt, garlic powder, oregano, and basil. Cook on medium-low until sauce is thickened.
In a 13 by 9 inch glass pan, ladle half of the meat sauce into the bottom of it. Cover the sauce with a single layer of zucchini slices, lined sideways from one side of the dish to the other, and filling in at the top wherever there remains a gap showing the sauce.
Equally layer the cheese mixture onto the zucchini, lightly pressing it down with the back of a spoon to ensure it's level all the way across the dish.
Cover with another single layer of zucchini. Pour the remaining sauce over the zucchini.
Bake in a pre-heated oven for 60 minutes at 400 degrees. Turn the heat down to 350 degrees and bake for an additional 25 minutes.
Makes 9 large servings
Number of Servings: 9
Recipe submitted by SparkPeople user LAUREN1213.
Place the Farmers Cheese, eggs, grated cheddar, parmesan cheese, salt, and garlic powder into a large mixing bowl. Mix throughly and refridgerate until ready to use.
Brown the ground turkey on medium heat with the olive oil until cooked. Slice and add the mushrooms. Add the tomato juice, salt, garlic powder, oregano, and basil. Cook on medium-low until sauce is thickened.
In a 13 by 9 inch glass pan, ladle half of the meat sauce into the bottom of it. Cover the sauce with a single layer of zucchini slices, lined sideways from one side of the dish to the other, and filling in at the top wherever there remains a gap showing the sauce.
Equally layer the cheese mixture onto the zucchini, lightly pressing it down with the back of a spoon to ensure it's level all the way across the dish.
Cover with another single layer of zucchini. Pour the remaining sauce over the zucchini.
Bake in a pre-heated oven for 60 minutes at 400 degrees. Turn the heat down to 350 degrees and bake for an additional 25 minutes.
Makes 9 large servings
Number of Servings: 9
Recipe submitted by SparkPeople user LAUREN1213.