Zucchini Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 486.5
- Total Fat: 28.0 g
- Cholesterol: 151.2 mg
- Sodium: 795.3 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 3.0 g
- Protein: 45.2 g
View full nutritional breakdown of Zucchini Lasagna calories by ingredient
Number of Servings: 6
Ingredients
-
1 pound of 93% lean ground turkey
1 tsp Olive oil
salt and pepper
28 ounce can of crushed tomatoes
4-5 med zucchini
15 ounces of part skim ricotta
12 ounces part skim mozzarella cheese
1/4 cup of Parmesan cheese
1 large egg
1 cup fresh mushrooms
Directions
In a sauce pan, brown meat & mushrooms with olive oil and season with seasoning you like.
When cooked add crushed tomatoes and salt and pepper. Simmer on low for approx 30 minutes.
Don't add extra water. Sauce should be fairly thick
While that is cooking slice the zucchini (I also used yellow summer squash) into 1/8" thick slices. Add some salt to draw out the moisture. After 10 minutes wipe the excess moisture from the squash. Place the squash on a griddle and cook until tender. After cooking place on a paper towel to soak up any extra moisture.
Preheat oven to 350
In a bowl mix the Ricotta Cheese, Parmesan Cheese, and the egg. Mix well.
In a 9x13 casserole pan spread some of the meat sauce on the bottom, and layer squash to cover. Then spread some of the ricotta mixture, the top with mozzarella cheese and repeat the process until all your ingredients are used up. Top with mozzarella cheese and cover with foil.
Bake 45 minutes covered at 350 then uncovered for 15 more minutes.
Let stand for 5-10 minutes before serving!
Serving Size: makes 6 large servings....in a 9x13 pan
When cooked add crushed tomatoes and salt and pepper. Simmer on low for approx 30 minutes.
Don't add extra water. Sauce should be fairly thick
While that is cooking slice the zucchini (I also used yellow summer squash) into 1/8" thick slices. Add some salt to draw out the moisture. After 10 minutes wipe the excess moisture from the squash. Place the squash on a griddle and cook until tender. After cooking place on a paper towel to soak up any extra moisture.
Preheat oven to 350
In a bowl mix the Ricotta Cheese, Parmesan Cheese, and the egg. Mix well.
In a 9x13 casserole pan spread some of the meat sauce on the bottom, and layer squash to cover. Then spread some of the ricotta mixture, the top with mozzarella cheese and repeat the process until all your ingredients are used up. Top with mozzarella cheese and cover with foil.
Bake 45 minutes covered at 350 then uncovered for 15 more minutes.
Let stand for 5-10 minutes before serving!
Serving Size: makes 6 large servings....in a 9x13 pan
