zucchini lasagna

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 178.7

Total Fat: 7.4 g
Cholesterol: 58.6 mg
Sodium: 457.6 mg
Total Carbs: 11.7 g
Dietary Fiber: 3.1 g
Protein: 18.0 g

View full nutritional breakdown of zucchini lasagna calories by ingredient

Minutes to Prepare: 30

Minutes to Cook: 40

Number of Servings: 12

Ingredients

*Jennie-O Lean Ground Turkey, 16 oz (remove)

Onions, raw, 1 medium (2-1/2" dia) (remove)

Tomato Sauce, 2 cup (remove)

Oregano, ground, .5 tbsp (remove)

Basil, .25 tbsp (remove)

*Whole Wheat Flour, .08 cup (remove)

Cottage Cheese, 2% Milkfat, 1 cup (not packed) (remove)

Mozzarella Cheese, part skim milk, 8 oz (remove)

Egg, fresh, 1 large (remove)

Parmesan Cheese, shredded, 6 tbsp (remove)

Zucchini, 10 cup, sliced (remove)

Directions

1) In a skillet, cook beef and onion over med. heat until meat is no longer pink; drain. Stir in tomato sauce, salt, oregano, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 min, stirring occasionally. In a greased 11in. x 7in. x 2in. baking dish, layer half of the zucchini; sprinkle with 1 Tbs. flour. In a bowl, combine cottage cheese and egg; mix well. Spread over zucchini. Layer with half of the meat mixture, remaining zucchini and remaining flour. Top with mozzarella cheese and the remaining meat mixture. Sprinkle with paremesan cheese. Bake, uncovered, at 375deg. for 40 min. or until heated through. Let stand 5-10 min. before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user TAMALOTTA69.