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Zucchini and Turkey Lasagna

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Zucchini and Turkey Lasagna

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

Zucchini and Turkey Lasagna

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

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: 1
Amount Per Serving: Calories: 213Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 82mgSodium: 586mgCarbohydrates: 12gFiber: 3gSugar: 6gProtein: 32g

Did you make this recipe?

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Tracey M

Wednesday 4th of April 2012

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

Wednesday 4th of April 2012

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

Wednesday 4th of April 2012

I am going to try this! Can hardly wait for zucchini season.

Patricia P

Wednesday 4th of April 2012

Oh yummy, this sounds so good! I love healthy, delicious recipes. Thanks for the idea!

Cole

Tuesday 3rd of April 2012

I never would have thought to put zucchini in my lasagna. What an interesting addition!

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