Zucchini Lasagna

I present you with yet another zucchini recipe!

This is a very sneaky zucchini recipe. The Zucchini is masked in a layer of rich spaghetti sauce and creamy cheeses. It is a low-carb version of everyone’s favorite lasagna.

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I went out on a limb in making this and thought it was going to taste terrible and be a flop, but Mikey and I were pleasantly surprised. So much so, that I plan to add this to our dinner cycle and would recommend the recipe to anyone!

I absolutely love lasagna, and Mikey loves all things pasta, so we were very skeptical about this recipe. Especially since we love this Chicken and Mushroom Lasagna and my Mom’s recipe for our easy Favorite Lasagna. But this is a great way to enjoy some delicious zucchinis while they are still fresh and in season.

Mikey and I are planning on hanging out at home this weekend and I hope to spend some time in the kitchen since my list of new recipes is stacking up so stay tuned!!

 

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Zucchini Lasagna

  • Servings: 6-8
  • Difficulty: easy/medium
  • Print

Ingredients:

2 Zucchini’s, thinly sliced lengthwise

1 Tablespoon Olive Oil

1/2 Onion, diced

1 Pound Ground Turkey

1 Jar (24oz) Favorite Spaghetti Sauce

1 Heaping Cup Cottage Cheese

1 Egg

3 Tablespoons Flour

1 1/2 Cups Mozzarella Cheese

Salt and Pepper to taste

Parmesan Cheese for Top

Directions:

Preheat oven to 375 degrees.

In a medium sauce pan, warm olive oil over medium heat. Add onions and cook until softened, about 3 minutes. Add turkey and cook until browned and no longer pink.

Once cooked, add spaghetti sauce and let simmer for 10-30 minutes.

Cut ends off zucchini and slice into thin “noodle like’ strips.

Spray the bottom of a 9×13 or two 9×9 pans with olive oil spray. Line with a thin layer of zucchini strips and sprinkle lightly with a layer of flour (about 1 tablespoon for 9X13 or 1/2 tablespoon for 9X9).

In a small bowl, combine egg and cottage cheese, beating egg slightly before mixing. Spread an even layer of cottage cheese over the zucchini and top with a layer of the meat and sauce mixture.

Repeat these steps again, starting with the zucchini, then cottage cheese and topped with the meat mixture.

Sprinkle mozzarella cheese on top of meat sauce and finish with a thin layer of Parmesan cheese.

Bake for 40 minutes, until heated through and cheese has melted and browned.

Let cool for at least 10 minutes before slicing in to and serving.

NOTE: I made this into two 9×9 pans and froze one since there are just two of us. If you do the same, make sure to wrap tight with press and seal wrap followed by aluminum foil. Write baking instructions on foil and freeze for up to 2-3 weeks. Cooking time will be longer once frozen so I suggest removing from freezer to let warm up for as long as possible before baking. Time may very and take up to 60-75 minutes. Make sure center is cooked through completely before removing from oven and serving.

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7 thoughts on “Zucchini Lasagna

  1. Love this idea! I see in the pic there is some shredded zucchini but I don’t see it included in the recipe. Does it get added to the sauce?

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