Zucchini Lasagna

Alrighty, this was supposed to be posted several days ago, but since I’ve been really busy at work, my awesome husband has stepped in as chef this week. While I love the help, I also really love being in the kitchen, so it was great to be able to spend a little more time being creative this evening.

I made this dish a couple weeks ago and it was delicious. I hope you enjoy it as much as we did! This recipe is equally easy on the waistline, pocketbook, and taste buds!

Ingredients

  • 2 zucchini
  • sliced mushrooms (about 5)
  • 1 pound ground turkey
  • 3 cloves minced garlic
  • 1 1/2 cups spaghetti sauce
  • 1 1/4 cup cottage cheese
  • 2 eggs
  • 2 cups shredded mozzarella

Step 1: Preheat oven to 350 and brown the turkey meat. I usually put a little salt in here as ground turkey has a little less flavour than ground beef.

IMG_20160819_171229796
You can vuy one of these awesome knives at The Ulu Factory

Step 2: Slice zucchini into lasagna noodle segments. This is much easier with a mandolin slicer, but alas, mine didn’t make the cut in our move. I did, however, bring this handy ulu knife, which works wonderfully to slice up the zucchini.

IMG_20160819_171843487Step 3: Pat the zucchini with a few paper towels. One fault of this dish is it can get a little runny. Doing this can help combat that.

 

Step 4: Put the spaghetti sauce and the garlic in the turkey meat and let simmer for around 10 minutes.

IMG_20160819_173258156Step 5: Get a medium bowl and mix the cottage cheese, eggs, and most of the mozzarella (save some for the top).

Step 6: Layer the zucchini, meat sauce, ricotta blend, and mushrooms like there is no tomorrow.

Step 7: Place in oven and wait 30 minutes for your tasty meal.

Step 8: Enjoy the Italian indulgence with a fraction of the carbs and calories and loads of great veggie nutrients!*

*If the lasagna is still too runny, just drain out the excess liquid.


Easy print version

Ingredients

  • 2 zucchini
  • sliced mushrooms (about 5)
  • 1 pound ground turkey
  • 3 cloves minced garlic
  • 1 1/2 cups spaghetti sauce
  • 1 1/4 cup cottage cheese
  • 2 eggs
  • 2 cups shredded mozzarella

Step 1: Preheat oven to 350 and brown the turkey meat. I usually put a little salt in here as ground turkey has a little less flavour than ground beef.

Step 2: Slice zucchini into lasagna noodle segments. This is much easier with a mandolin slicer, but alas, mine didn’t make the cut in our move. I did, however, bring this handy ulu knife, which works wonderfully to slice up the zucchini.

Step 3: Pat the zucchini with a few paper towels. One fault of this dish is it can get a little runny. Doing this can help combat that.

Step 4: Put the spaghetti sauce and the garlic in the turkey meat and let simmer for around 10 minutes.

Step 5: Get a medium bowl and mix the cottage cheese, eggs, and most of the mozzarella (save some for the top).

Step 6: Layer the zucchini, meat sauce, ricotta blend, and mushrooms like there is no tomorrow.

Step 7: Place in oven and wait 30 minutes for your tasty meal.

Step 8: Enjoy the Italian indulgence with a fraction of the carbs and calories and loads of great veggie nutrients!*

*If the lasagna is still too runny, just drain out the excess liquid.

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