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Delicious Zucchini Lasagna Recipe

Love lasagna but hate the heavy feeling after eating starchy carbohydrates? I found this delicious zucchini lasagna, made it for dinner, and had to share with you!  Let me know what you think and what variations you use.  Bon appetit!



6 Large Zucchini cut lengthwise

Meat Sauce:

1.5 Lb Lean ground turkey meat
1 Large Onion, diced
1 Tbs Garlic power or 1 clove garlic2 Cups Fresh or frozen broccoli
2 Cups Fresh or frozen cauliflower
2 Cups Fresh or frozen chopped spinach
1 25 oz jar of sugar free spaghetti sauce
Salt & Pepper to taste
Seasoning: 2 Tbs of Italian Seasoning

Cheese Layer:

1 – 16 Oz container light cottage cheese or light ricotta cheese
1/2 Cup Grated parmesan cheese
3/4 Shredded mozarella cheese

1 – For the noodle layer: Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.
2 – For the meat sauce layer: In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies are de-thawed/begin to soften), stirring occasionally.

3 – For the cheesy layer: Mix the cottage cheese and parmesan cheese together, ( this can be done right in the cottage cheese container!)

4 –
Put it all together: Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan.

5 – Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.

6 – Finish it off: Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.Enjoy!
Original recipe and pic found here:
About Crystal Dwyer Hansen
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