VEGGIE LOADED ZUCCHINI NOODLE LASAGNA
![]() With 2 whopping servings of veggies per plate – you can feel pretty great about enjoying this lasagna without any sacrifice of flavor! INGREDIENTS olive oil 1 tsp extra lean ground turkey 2 lbs garlic, minced 3 cloves 1/2 red onion, chopped small 1 red pepper, chopped small 1cup spinach, chopped 1 tsp dried parsley 1 tsp dried basil 1 tsp dried oregano 1/2 tsp sea salt 1-14 oz can whole tomatoes, with juice 1-6 oz can tomato paste 4 zucchini, sliced lengthwise, about 1/4 cm thick 2 eggs 15 oz. ricotta, low fat 3/4 cup mozzarella, grated 1/4 cup Parmesan, freshly grated Garnish with fresh parsley DIRECTIONS Prep Time: 20 minutes Cook Time: 60 minutes Yield: 8 servings Preheat oven to 325 degrees Fahrenheit. Slice the zucchini’s lengthwise using a mandolin or as thin as you can cut them intact (1/4 cm). Next, chop the red pepper, onion, spinach, and garlic. Set aside. Grate mozzarella and parmesan separately and set aside as well. Now, add olive oil, onion, garlic, and ground turkey to a pan and cook until the turkey is half done (half pink). Add chopped pepper and spinach and cook until turkey is fully cooked (no longer pink). Drain excess liquid. In a separate bowl, mix canned tomatoes, tomato paste, basil, parsley, oregano, and sea salt – reserve 2 tbsp and set aside. Add the remaining amount to the ground turkey and mix thoroughly. Remove turkey mixture from heat. In a separate bowl, mix ricotta with the eggs. Set aside. Assembly Spread the 2 tbsp of reserved tomato mixture on the bottom of your pan (approx. 12″ x 8″ in size or 2 smaller pans) and then add the first layer of zucchini noodles (1/3 of the amount you chopped) either lengthwise or widthwise. Add ½ of the meat mixture and then add another layer of the zucchini noodles (another 1/3 of the amount you cut). Add the ricotta/egg mixture and lightly sprinkle ¼ cup of grated mozzarella. Add the last layer of zucchini (last 1/3). Add the rest of the meat sauce (if you feel like there is too much, save a little for lunch another day). Sprinkle the remaining ½ cup of grated mozzarella, ¼ cup grated parmesan, and either ½ tsp dried parsley or 1 tbsp fresh parsley for garnish. Bake 50-60 minutes until bubbling throughout and cheese is lightly browned on top.
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