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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A lasagna, replacing the noodles with zucchini strips. Ingredients:
3 large zucchini |
2 teaspoons salt |
2 teaspoons olive oil |
4 garlic cloves, minced |
1/2 teaspoons red pepper flakes (optional) |
1 pound ground turkey |
26 oz. marinara sauce |
15 oz. part skim ricotta cheese |
6 oz. part skim mozzarella cheese |
1 large egg |
1 tablespoon breadcrumbs |
2 tablespoons parmesan cheese |
Directions:
1. Slice zucchini into long flat strips, about 1/4 inch think (use a mandolin or cheese plane if available).
2. Lay zucchini slices on paper towel; lightly salt and let stand for at least 30 minutes, turning strips halfway (to reduce the moisture).
3. Preheat oven to 350 degrees.
4. Heat oil in a large saucepan over medium heat. Add garlic and red pepper flake and cook for about 30 seconds.
5. Crumble in ground turkey and cook until browned, and drain.
6. Add marinara sauce to pan, bring to a simmer, cover and reduce heat to low. Simmer for 10-15 minutes.
7. Combine ricotta, egg, and 4 oz of the mozzarella cheese in a large bowl and set aside.
8. Use fresh paper towel to wipe salt and moisture from zucchini strips.
9. Spray a 9 x 13 inch baking dish with nonstick spray.
10. Build a lasagna in layers; sprinkle bottom of pan with 1/3 of the breadcrumbs, lay 1/3 of the zucchini slices, overlapping as necessary. Spoon 1/3 of the meat sauce over them, and spread half of the cheese mixture over the sauce. Repeat: 1/3 breadcrumbs, 1/3 zucchini, 1/3 sauce, and 1/2 (the rest) of the cheese mixture. Sprinkle the remaining breadcrumbs, then the rest of the zucchini slices, and the rest of the sauce. Top that with the remaining mozzarella, and the parmesan cheese.
11. Bake until bubbling, 50-60 minutes. Let stand 5 minutes before slicing and serving.
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