Roasted Zucchini Lasagna

Serves 8

332 Calories

11.9g Fat

22.8g Carbs

10.4g Sugar

5.8g Fiber

35.8g Protein

 

For the “noodles”:

2 large zucchini, peeled and sliced lengthwise into 1/4" noodle-like strips

Salt and pepper, to taste

 

For the meat sauce:

1 1/2 lb. turkey breast

2 onions, chopped

3 cloves garlic, chopped

2 tbsp. olive oil

1 red bell pepper, cored and chopped

1 (16 oz.) package sliced mushrooms

1 (10 oz.) package frozen chopped spinach

1 (28 oz.) can tomato sauce

1 (15 oz.) can diced tomatoes

1 tsp. red pepper flakes (optional)

2 tbsp. Italian seasoning

Salt and pepper, to taste

 

For the cheese mixture:

2 cups ricotta cheese

2 eggs

3 scallions, chopped

3 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

 

Preheat oven to 425°F. Spray a baking sheet with cooking spray.

For the “noodles”: Arrange zucchini slices on baking sheet and season with salt and pepper. Transfer to oven and bake for 5 minutes on each side. Reduce oven temperature to 375°F.

For the meat sauce: In a large skillet over medium heat, brown turkey, onion, and garlic in olive oil for 5 minutes. Add red pepper and mushrooms, and cook for 5 minutes. Add spinach, tomato sauce, diced tomatoes, red pepper flakes, and Italian seasoning, and season with salt and pepper. Simmer for 5–10 minutes.

For the cheese mixture: In a bowl, mix together ricotta cheese, eggs, and scallions.

Spread one-third of meat sauce in bottom of 9 x 13-inch baking dish. Layer half zucchini slices on top, spread with half ricotta mixture, and sprinkle with one-third of the mozzarella and Parmesan. Repeat the layers one more time. Add the last layer of sauce, then sprinkle remaining mozzarella and Parmesan on top. Cover with foil and bake for 1 hour.

Remove foil and bake for another 5–10 minutes, until cheese is browned.

Let cool for 10 minutes before serving. Enjoy.

Comment