Zucchini takes the place of pasta, and turkey takes the place of beef in this recipe, making it lower in calories than most other lasagna dishes. Add in lots of yummy veggies and fat free cheese, and it is perfect to help us stay fit—and oh so delicious!
I actually made this recipe and divided it into 4 small casserole dishes, since there are only two of us at home right now. I cooked one and froze the other 3 with my new FoodSaver
for a meal later in the month, when I may not have time to cook. It was sooooo fantastic and sooooo easy!!!
Zucchini and Turkey Lasagna
Check out this simple recipe for Zucchini and Turkey Lasagna!
Ingredients
- 20 oz. Butterball 97% extra lean ground turkey
- ½ cup onion chopped
- ½ cup bell pepper diced (red, yellow, green, orange-I mix them)
- ¼ cup finely chopped carrots
- 1 clove garlic minced
- 1 15 ounce can tomato sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- salt and pepper to taste
- 4-5 medium zucchini sliced lengthwise into 1/4-inch thick strips.
- 1 cup fat free cottage cheese
- 1 egg beaten (or ¼ cup EggBeaters)
- ½ cup Kraft fat free shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Instructions
Preheat oven to 350 degrees F. Lightly grease a medium baking dish.
In a skillet over medium heat, cook the ground turkey until evenly brown. Drain and reserve juices. Mix the onion, bell pepper, carrots, garlic, and tomato sauce into the skillet.
Season with oregano, basil, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer 10 minutes, until vegetables are tender. ( Add back in some of the reserved juices if it starts to get too dry.)
In the bottom of the prepared baking dish, layer 1/2 the zucchini strips. In a bowl, beat together the cottage cheese and egg, and spread over the zucchini.
Scoop 1/2 the turkey mixture over the cottage cheese and egg mixture, and sprinkle with 1/2 the cheddar cheese. Layer with remaining zucchini, beef mixture, and cheddar. Top with Parmesan cheese.
Bake 45 minutes in the preheated oven. Allow to sit 10 minutes before slicing to serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 82mgSodium: 586mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 32g
Tracey M says
Visiting again from Susie QT’s link up. I love any meal that has zucchini in it and I’m always looking for new main dish ideas that include it. This sounds yummy! I’m going to Pin it.
Addicted to Recipes says
Sounds delicious! I love adding all osrts of veggies to my lasagna. Would love for you to share at my party: http://iamaddictedtorecipes.blogspot.ca/p/link-party.html
Have a great day!
Rogene says
I am going to try this! Can hardly wait for zucchini season.
Patricia P says
Oh yummy, this sounds so good! I love healthy, delicious recipes. Thanks for the idea!
Cole says
I never would have thought to put zucchini in my lasagna. What an interesting addition!
Four Sisters says
This sounds delicious! And with the zucchini and turkey I might not feel guilty eating seconds!
Our Beautify It Monday link party is open now and we’d love for you to link this up!
http://bringingbeauty.blogspot.com/2012/04/beautify-it-monday-2.html
SnoWhite @ Finding Joy in My Kitchen says
Stopping by from Tasty Tuesday — this does look delicious! I have used roasted zucchini for noodles in lasagna before, so I am all about that substitute. The increased veggies make it a sell for me! Thanks for sharing.