Apr 9, 2014

Zucchini Lasagna (low carb, low cholesterol, clean eating)

  • 4-6 zucchini
  • Fat-free or lowfat ricotta cheese
  • 1 egg
  • 3/4 cup grated parmesan cheese
  • 3-4 cups grated fat-free or lowfat mozzarella
For the sauce:
  • 1 can each diced tomatoes, tomato sauce, tomato paste
  • cloves of garlic [ to taste, usually at least 6-8], chopped
  • 1 onion, minced
  • diced mushrooms [1-2 cups]
  • Turkey sausage or ground turkey [maybe a pound]
  • 1 cup of beef broth
  • Fresh or dried basil, oregano, thyme ... whatever herbs you have
  • Salt, pepper,

  1. Heat a little olive oil in a pan. Add onions and saute until they start to soften. 
  2. Add the garlic and saute 30 seconds to a minute, before it gets browned, add turkey and crumble in the pan with a spatula, and saute until cooked, about 3 minutes. 
  3. Add mushrooms (and any diced veggies if you are adding them) and saute another few minutes. 
  4. Add tomatoes, herbs, and beef broth; bring to a simmer and then reduce to low heat. 
  5. Adjust flavor with salt and pepper. Simmer for about 20 minutes, until onions are really tender.
  6. While the sauce cooks, heat the oven to 450 degrees. Slice the zucchini into 1/4 slices, spray with a little olive oil (like PAM Olive Oil Spray), salt, pepper, and herbs over them, and bake until they're tender. Remove and lower oven to 350.
  7. Mix an egg into the ricotta [you need about 2 cups of ricotta, or more for a larger baking dish]. Set aside, along with the cheese.
  8. In a rectangular pan, spread a little of the sauce on the bottom [maybe easier if you pick out chunks of turkey in this layer] - just enough to lightly coat the bottom to keep the zucchini from sticking. 
  9. Place slices of the zucchini along the bottom, overlapping them as you would with lasagna noodles to create a continuous layer.
  10. Very gently, using a spatula, spread a layer of the ricotta/egg mixture over the zucchini. You have to finesse it a little to not move your zucchinis around.
  11. Spread a layer of the red sauce over the ricotta. Again, do it gently so you don't mix everything up into a mush. Sprinkle mozzarella over the sauce [a decent amount] and then some of the parmesan to fill in the holes, so to speak.
  12. Add another layer of the zucchini slices over the cheese, and repeat in the same order, ending with a layer of cheeses on the top [you should have enough for 2 or 3 layers]. 
  13. Cover with foil and bake for 30-45 minutes, depending on the size of the pan. 
  14. Remove the foil and bake another 15-20 minutes so the cheese gets melted, bubbly, and golden. 
  15. Remove from the oven and let stand for 15 minutes.

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