Zucchini Lasagna
Ingredients
The vegetables
-
5
medium
zucchini
-
½
small
yellow onion
-
3
cloves
garlic
-
¼
cup
chopped fresh basil
The proteins
-
1
lb
ground turkey
-
1
egg
egg
The cheeses
-
1
cup
part skim ricotta cheese
-
½
cup
fat free cottage cheese
-
¼
cup
grated parmesan cheese
-
2
cups
lite shredded mozzarella cheese
The sauces and seasonings
-
1½
cups
marinara sauce
-
1
tbsp
olive oil
-
1
tsp
salt
-
½
tsp
pepper
-
2
tsp
dried oregano
Instructions
- Preheat the oven to 350°F and grease a 9x13 casserole dish.
- Slice the zucchinis into noodle-like strips and salt them liberally. Let them sit for 10 minutes, then dry off with a paper towel.
- In a large sauté pan, heat olive oil and cook the diced onion for 2-3 minutes before adding the ground turkey.
- Once the turkey is almost cooked, add minced garlic and turn off the heat.
- In a medium bowl, combine ricotta cheese, cottage cheese, parmesan cheese, egg, salt, pepper, basil, and oregano. Stir in the turkey mixture.
- Spread ½ cup of marinara sauce on the bottom of the casserole dish.
- Layer zucchini noodles, then add ½ cup of marinara sauce, half of the ricotta and turkey mixture, and 1 cup of mozzarella cheese.
- Repeat the layering process with another layer of zucchini, marinara sauce, ricotta mixture, and mozzarella cheese.
- Bake for 45 minutes, then broil for an additional 5 minutes until the cheese is toasty.
- Let the lasagna sit for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
14
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
500mg
Cholesterol
70mg
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