Zucchini Lasagna
Layers of ground turkey, marinara, ricotta and mozarrela cheese.
Servings: 8
Equipment
- Oven/stove
Ingredients
- 2 large zucchini
- 1 lb ground turkey (99% fat free)
- 1 small onion, chopped
- 3 cloves garlic, fresh, chopped
- 6 large button or baby bella mushrooms
- 1 23 oz marinara
- Italian spices, to taste
- salt and pepper, to taste
- 7 oz ricotta cheese, part skim I used about half of a 15 oz container
- 8 oz mozzarella cheese, shredded, part skim
- parsley flakes
Instructions
- Slice the zucchini very thin, preferably with a Mandoline slicer or wide vegetable peeler. Set aside.
- Cook ground turkey in a sautee pan, adding onion, garlic and mushrooms.
- Add marinara and Italian spices (you can use a spice medley or add individual spices such as basil, oregano, rosemary, thyme, bay leaf) to the meat mixture.
- Spray a 13x9 casserole dish with cooking spray and layer meat mixture, ricotta, mozarrella, and sliced zucchini finishing with meat mixture last. Top with more mozarrela and sprinkle with parsley flakes and crushed red pepper if desired.
- Bake at 375 degrees for 45 minutes. Broil for 5 minutes to brown the top!
- Let sit for 15 minutes to cool. It will cut better, without falling apart. This is even better warmed up the next day!
