Zucchini Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 244.4
- Total Fat: 9.6 g
- Cholesterol: 153.8 mg
- Sodium: 684.2 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.0 g
- Protein: 27.9 g
View full nutritional breakdown of Zucchini Lasagna calories by ingredient
Number of Servings: 8
Ingredients
-
1 pound of ground turkey
1 cup chopped green onion
Basil (to taste)
Oregano (to taste)
Pepper (to taste)
1 pkg. Spaghetti Sauce Mix
1 can Hunt's tomato sauce--no salt added
4 medium zucchini
2 large eggs
8 ounces Low fat Cottage Cheese
2 Cups Kraft 2% Shredded Cheddar Cheese
Directions
Preheat oven to 375 degrees
Brown ground turkey with onion in a skillet until crumbly and drain well. Add the next 5 ingredients and simmer five minutes. Set aside.
Peel and slice zucchini lengthwise into 1/4 inch thick slices. Blanch in a large skillet with just enough water to become tender. Drain water and place zucchini slices on a paper towel.
In a medium bowl, beat the eggs and add in cottage cheese.
In a 13.5 x 9.5 inch casserole dish, alternate layers of zucchini, meat sauce, and cottage cheese mixture until all the ingredients are used.
Top with lowfat shredded cheese and bake at 375 for 40 minutes. Let stand for 10 minutes before cutting.
This recipe makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CARMENWILLIAMS.
Brown ground turkey with onion in a skillet until crumbly and drain well. Add the next 5 ingredients and simmer five minutes. Set aside.
Peel and slice zucchini lengthwise into 1/4 inch thick slices. Blanch in a large skillet with just enough water to become tender. Drain water and place zucchini slices on a paper towel.
In a medium bowl, beat the eggs and add in cottage cheese.
In a 13.5 x 9.5 inch casserole dish, alternate layers of zucchini, meat sauce, and cottage cheese mixture until all the ingredients are used.
Top with lowfat shredded cheese and bake at 375 for 40 minutes. Let stand for 10 minutes before cutting.
This recipe makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CARMENWILLIAMS.
