Zucchini Lasagna

I’ve been trying out new recipes for my family and for my challengers, and this one ROCKED it out!!!

It was a little more time intensive than I spend on meals, but it was not complicated and well worth it!

I didn’t even miss the noodles!

But I’ll quit wasting your time and get straight to the recipe.

Ingredients

2 lbs zucchini
Nonstick cooking spray
1.5 lbs ground turkey
2 cups chopped fresh portobello mushrooms
2 cloves garlic, minced
1 32 oz. jar chunky style pasta sauce
1 tsp. dried basil, crushed (I used fresh herbs because I had them on hand)
1 tsp. dried oregano, crushed
1 tsp. fennel seeds, crushed
1 egg lightly beaten
1 15 oz. container fat-free ricotta cheese
2 cups shredded part-skim mozzarella cheese

1. Preheat broiler.  trim ends off zucchini. Cut zucchini lengthwise into 1/4 inch slices.  (A mandolin would have come in nice here, but I don’t have one!  Need to get on that…)
Lightly coat both sides of slices with cooking spray; place half the slices in a single layer on a wire rack set on a large baking sheet.  Broil 5-6 inches from broiler for 12-14 minutes or until lightly browned, turning halfway through.  Repeat with remaining zucchini slices.
Reduce oven temp to 375 F.

2. In a large skillet, cook turkey, mushrooms, and garlic until meat is cooked all the way through.  Drain off excess water from meat.  Remove from heat and stir in next five ingredients (through fennel seeds) into the skillet.  In a separate bowl, combine ricotta and egg.

3. Spread 1 cup meat sauce in a 13×9 inch baking pan.  Top with zucchini slices to cover.  Spoon half the ricotta mixture on zucchini, use back of spoon to spread.  Sprinkles with 3/4 cup of the mozzarella. Top with half the remaining sauce.  Repeat layers, ending with sauce.

4. Bake, uncovered, 20 minutes.  Sprinkle with remaining cheese.  Bake 10 to 15 minutes more or until cheese is melted.  Let stand 10 minutes before serving.  Makes 12 servings.

You could easily make some swaps in this recipe. If you prefer beef, buy some good lean ground beef.  If you are vegetarian, you can use a soy replacement.

I love the cheesiness and the indulgence of this meal.  It definitely was a warm comfort meal without all the extra calories!

Oh, and if you have any good mandolin suggestions for slicing veggies, please share them with me in the comments below!  I’m on the look out!