Zucchini Lasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 455.3
  • Total Fat: 22.6 g
  • Cholesterol: 105.0 mg
  • Sodium: 1,000.7 mg
  • Total Carbs: 26.7 g
  • Dietary Fiber: 4.7 g
  • Protein: 37.5 g

View full nutritional breakdown of Zucchini Lasagna calories by ingredient
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Number of Servings: 8


    2 cups diced onions
    1 cup diced carrots
    1/8 cup olive oil
    1 tsp kosher salt
    1/2 tsp black pepper
    2 tbsp diced garlic
    2 tbsp tomato paste
    28 oz can crushed tomatoes
    2 tsp dried basil
    1 tsp red pepper flake
    2 tbsp honey
    1 cup water

    Cheese mixture:
    16 oz tub low-fat cottage cheese
    1 tsp garlic powder
    1/2 tsp dried basil

    Meat/spinach mixture:
    20 oz ground turkey 93/7
    1 tsp garlic powder
    1/8 tsp black pepper

    16 oz Mozzerella cheese, shredded

    3.5 lb zucchini, cut into long strips


First, cook the sauce. Heat up the EVOO and add the onion, carrots, garlic, salt and pepper and cook until translucent. Add the tomato paste, dried basil and red pepper flakes. Add the water to scrape the bottom of the pan. Add the tomatoes and the honey; bring to a boil, then simmer for 30 minutes.

Meanwhile, cook the ground beef until no longer pink. Drain the fat; season with the garlic powder and pepper.

Combine all three ingredients of the cheese mixture and set aside.

Time to build! Start with a layer of sauce, zucchini, meat mixture, cheese mixture and cheese; start all over again until all the ingredients are gone. You should be able to have 3 full layers. On the top, add the rest of the remaining Mozzarella cheese.

Place on a cookie sheet and bake in a preheated oven, approximately 45-60 minutes.

Let set for 10-15 minutes before slicing so it doesn't fall apart.

Serving Size: makes 8 pieces

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