Zucchini Lasagna with Meat Sauce
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 320.0
- Total Fat: 13.8 g
- Cholesterol: 44.8 mg
- Sodium: 360.1 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 3.2 g
- Protein: 20.9 g
View full nutritional breakdown of Zucchini Lasagna with Meat Sauce calories by ingredient
Introduction
Replacing Noodles with Zucchini and using chicken/turkey instead of meat really improves things! Replacing Noodles with Zucchini and using chicken/turkey instead of meat really improves things!Number of Servings: 12
Ingredients
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6 small zucchini, thinly sliced (about 1/8 inch)
Black Pepper to taste
2 Tbsp EVOO
2 tsp diced Garlic
1 lb Chicken Breast, Ground
1 lb Turkey Italian Sausage, Ground
1 sm Onion, diced
3 sm Carrots, shredded
3-5 Button Mushrooms, diced
1 md Bell Pepper, diced
2 c Fresh Spinach Leaves
1 23.5 oz jar of Francesco Rinaldi Traditional No Salt Added Pasta Sauce
1 sm can Tomato Sauce
1 tsp Ground Cayenne/Red Pepper
1 tsp Mrs Dash Tomato Basil and Garlic Seasoning
8 oz part skim Mozzarella cheese, shredded
16 oz part skim Ricotta Cheese
1/2 c Grated Parmesan/Romano Cheese
Tips
Buy ground chicken breast if you can. if you can't, the meat market will ground any chicken you ask them to.
Directions
Noodles:
Preheat Oven to 425F. Lay your zucchini flat, in a single layer on a cookie sheet. Season with pepper. Bake on each side for 5 minutes. Remove from oven and baking sheet. Set aside for further use. Change oven temp to 350F.
Meat Sauce:
In a large skillet, heat your olive oil on medium-high heat. Brown the garlic. Add the ground chicken and ground turkey sausage. Brown completely. Drain off about half of the juices to reduce fat.
Add the meat mix to a large pot. Add onions, carrots, mushrooms, bell pepper, spinach, pasta sauce, tomato sauce and all the spices. Mix thoroughly. Bring to a simmer and allow to simmer for at least 10 minutes.
Cheesy Filling:
In a medium mixing bowl, combine about 1/4 of the shredded mozarella with the Ricotta and Parmesan/Romano. Add some pepper for seasoning and mix well.
Layer:
In a 9x13 baking dish, your first layer will be about a third of the meat sauce. Then zucchini and 1/2 of the cheese mix. Repeat: Sauce, Zucchini, Cheese. Finish with the remaining sauce and sprinkle the remaining shredded mozzarella on top.
Cover with aluminum foil and bake at 350 for 60 minutes. Remove from oven, remove the foil and bake for an additional 10-15 minutes to allow the cheese to brown up.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JENNGIESLER.
Preheat Oven to 425F. Lay your zucchini flat, in a single layer on a cookie sheet. Season with pepper. Bake on each side for 5 minutes. Remove from oven and baking sheet. Set aside for further use. Change oven temp to 350F.
Meat Sauce:
In a large skillet, heat your olive oil on medium-high heat. Brown the garlic. Add the ground chicken and ground turkey sausage. Brown completely. Drain off about half of the juices to reduce fat.
Add the meat mix to a large pot. Add onions, carrots, mushrooms, bell pepper, spinach, pasta sauce, tomato sauce and all the spices. Mix thoroughly. Bring to a simmer and allow to simmer for at least 10 minutes.
Cheesy Filling:
In a medium mixing bowl, combine about 1/4 of the shredded mozarella with the Ricotta and Parmesan/Romano. Add some pepper for seasoning and mix well.
Layer:
In a 9x13 baking dish, your first layer will be about a third of the meat sauce. Then zucchini and 1/2 of the cheese mix. Repeat: Sauce, Zucchini, Cheese. Finish with the remaining sauce and sprinkle the remaining shredded mozzarella on top.
Cover with aluminum foil and bake at 350 for 60 minutes. Remove from oven, remove the foil and bake for an additional 10-15 minutes to allow the cheese to brown up.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JENNGIESLER.