Zucchini Lasagna

Zucchini Lasagna

Servings – 6

Ingredients:

  • 1 extra large zucchini or 4 medium
  • 1-2 lbs of ground turkey
  • 1 green pepper
  • 1 onion
  • 3 cloves of garlic
  • 1 can of tomato paste
  • 1 can of low sodium tomato sauce or crushed tomatoes
  • 1/4 cup red wine
  • Spices: Basil, oregano, sea salt, pepper to taste
  • 6 large mushrooms
  • 2 cups of spinach
  • 1/2 container of ricotta
  • 1 egg
  • parsley
  • Spinach
  • mushrooms
  • 2 cups of low-fat mozzarella cheese

Directions for Zucchini Lasagna

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9×13 inch baking pan.
  2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
  3. To prepare the meat sauce, cook and stir ground turkey in a large skillet over medium high heat for 5 minutes. Add in green pepper, garlic and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, oregano, salt and pepper. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. In a separate pan cook down the mushrooms and spinach.
  4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
  5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce and zucchini slices. Spread the remaining mozza cheese evenly over the top; cover with foil.
  6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving. Cut into 6 large pieces.

Container equivalents (not official – just how I would count it!)

1 serving:
2 green
1 red
1 blue

IMG_7065

IMG_7066
IMG_7066

Zucchini Lasagna

  ,

March 7, 2016

Zucchini Lasagna 0 0 5 0

Love Zucchini? Try this recipe for Zucchini lasagna! It tastes delicious and is a great way to use up large zucchini's if you have a garden!

  • Prep: 30 mins
  • Cook: 1 hr
  • 30 mins

    1 hr

    1 hr 30 mins

  • Yields: 6 Servings Container equivalents (not official - just how I would count it!)

Ingredients

1 extra large zucchini or 4 medium

1-2 lbs of ground turkey

1 green pepper

1 onion

3 cloves of garlic

1 can of tomato paste

1 can of low sodium tomato sauce or crushed tomatoes

1/4 cup red wine

Spices: Basil, oregano, sea salt, pepper to taste

6 large mushrooms

2 cups of spinach

2 of ricotta cheese

1 egg

parsley

Spinach

mushrooms

2 cups of low-fat mozzarella cheese

Directions

1Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.

2Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.

3To prepare the meat sauce, cook and stir ground turkey in a large skillet over medium high heat for 5 minutes. Add in green pepper, garlic and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, oregano, salt and pepper. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. In a separate pan cook down the mushrooms and spinach.

4Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.

5To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce and zucchini slices. Spread the remaining mozza cheese evenly over the top; cover with foil.

6Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Notes

Servings - 6
Container equivalents (not official - just how I would count it!)
1 serving
2 green
1 red
1 blue

00:00

Get your FREE copy of my 21 Day Fix Recipe Book!

and delicious recipes and health and fitness tips right to your inbox.

No spam – just awesome emails and tips from eleVATe yourself!

Stephanie Vatamaniuck

Add Comment

Your email address will not be published. Required fields are marked *