Zucchini Lasagna

Zucchini Lasagna Healthy Recipe

4 Servings 70 min Cook

Macros/Serving: 392 Calories
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1 Spray , about 1/3 second Pam Cooking Spray
1 Large Zucchini
1 Lb Ground Turkey
1 Medium (2-1/2" dia) Onions
1 Tsp Onion Powder
1/2 Can (15 oz) Tomatoes
1 Can (6 oz) Tomato Paste
0 Tsp Garlic Powder
1/2 Tsp, ground Oregano
1/2 Tsp, ground Basil
1/4 Tsp, ground Thyme
1/4 Cup Water
0 Tsp Pepper
1 Extra large Egg
1 1/2 Cup Ricotta Cheese
1/2 Cup, shredded Mozzarella Cheese


Preheat oven to 375 degrees F.

Heat a non-stick killet over medium heat and spray with cooking spray.

Cook sliced zucchini until tender, drain, and set aside, about 10 minutes.

Fry meat and onions until meat is brown and onions are tender; drain fat.

Add next 8 ingredients (through pepper) and bring to a boil.

Reduce heat; simmer, uncovered 10 minutes or until reduced to about 2 cups.

In small bowl slightly beat egg.

Add ricotta cheese, and half of shredded cheese.

In a 1 1/2 qt baking/roasting pan arrange half of the meat mixture.

Top with half of the zucchini and all the ricotta cheese mixture.

Top with remaining meat and zucchini.

Bake uncovered for 30 minutes.

Sprinkle with remaining cheese.

Bake 10 minutes longer.

Let stand 10 minutes before serving.