Zucchini Turkey Lasagna

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 403.2
  • Total Fat: 22.6 g
  • Cholesterol: 139.6 mg
  • Sodium: 1,407.1 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 3.1 g
  • Protein: 33.9 g

View full nutritional breakdown of Zucchini Turkey Lasagna calories by ingredient


Introduction

made with zucchini instead of noodles made with zucchini instead of noodles
Number of Servings: 9

Ingredients

    2 cup Ricotta Cheese, part skim milk
    1.5 cup Kraft Shredded Parmesan Cheese Natural Cheese
    2 large Egg, fresh, whole, raw
    1 tsp Salt
    1 tsp Pepper, black
    3 cup Ragu Traditional Spaghetti Sauce (tomato sauce)
    6 cup, sliced Zucchini
    3 cup Great Value Fancy Shredded Low-Moisture Part-Skim Mozzarella Cheese
    4 serving Jennie-O Mild Turkey Breakfast Sausage Lean, 2 0z
    8 oz Turkey, Ground turkey, 93% lean

Directions

slice 3 large zucchini lengthwize with y peeler. drain 10 minutes on paper towels. Preheat oven to 350*. In a small bowl make ricotta mixture: stir ricotta, 1 c parmesan and eggs. season with salt and pepper. combine cooked turkey and sausage with spaghetti sauce. Spread thin layer of sauce mixture in 13x9" pan. layer with two layers of zucchini noodles, ricotta, and mozzarella. repeat 2x. For the final layer, make a zucchini lattice. layer zucchini noodles side by side at a diagonal in the baking dish. lift the bottom half of every other noodle and lay another zucchini noodle across diagonally. repeat until top layer is full. sprinkle with more parmesan and season with salt and pepper. Bake until totally melty and zucchini is cooked through, 30 minutes. Let rest 10 minutes before slicing.

Serving Size: 1/9th of a casserole

Number of Servings: 9

Recipe submitted by SparkPeople user AKEMP001.