Zuchini Lasanga

Tomato Sauce 16 oz
Tomato Paste 6 oz
Diced petite Tomato 16 oz
Oregano 1 tsp
Basil 1 tsp
Minced Garlic 1 tbsp
Minced Onion 4 tbsp
Brown Sugar 1 tbsp unpacked
1 fresh zuchini squash
Provolone Cheese 8 Slices
Mozzarella Chesse Shredded 1 cup
Parmasan Cheese 1 cup

For extra protein, I cook up 1 lb of lean ground turkey with 1 aheaping cup of sliced crimini mushrooms and 1/2 tsp of salt a touch of garlic and onion add extra flavor

make marinara sauce using the tomato products and seasonings
slice zuchini with a peeler making about 16 slices (down to the seeds)
grill zuchini strips on a oven pan on bake (or I use my pancake griddle) turn once until browned on both sides should be crispy and dry
spread a spoonful of sauce on bottle of sprayed baking dish (I use a 9x13)
cut 4 provolone slice in half placing them in even rows (making 8 servings)
spread 1 heaping tbsp of ricotta on the provolone slices
sprinkle 1/2 of mozzarella over ricotta
sprinkle 1/2 of parmasan cheese over mozzarella
lay 8 of the zuchini strips across the pan
spread the rest of the marinara over zuchini strips
slice the remaining provolone slice in half and lay in to rows of four
spread 1 heaping tbsp of ricotta on provolone
lay last 8 zuchini strips across the ricotta and top with the rest of the mozzarella and parmasan cheese.
Put in the oven with a 350 preheat and bake uncovered for 45 min.
Allow to cool in the refridgerator for 10 minutes before cutting and serving.

Serving Size: makes 8 4x3in squared servings about 1 heaping cup

Number of Servings: 1

Recipe submitted by SparkPeople user EWILLIAMS1000.