Zucchini Lasagna

Debbie Martell October 30, 2009

Ingredients

• 1 1/4 lbs ground turkey
• 1 red pepper
• 1 large carrot
• 1/2 onion
• 1 cup tomato paste
• 16 oz can tomato sauce
• 1/2 cup red wine
• 10 oz package mushrooms
• 6 basil leaves
• 1 tbsp chopped oregano
• 2 large zucchini
• 15 oz low-fat ricotta cheese
• 1 egg white
• 1 handful chopped parsley
• 10 oz spinach
• 8 oz shredded lite mozzarella cheese
• 8 oz Parmesan cheese
• salt and pepper

Preparation

1. Preheat oven to 325 degrees.
2. Slice 2 large zucchinis into very thin slices.
3. Sprinkle lightly with salt and place in colander to drain.
4. In a large sauteé pan over medium-high heat, saute spinach until wilted (season with salt and pepper).
5. Remove from heat, and place on a plate to cool, then into the refrigerator.
6. Dice 1/2 onion and 1 red pepper.
7. Place 1/2 diced onion, 1 diced red pepper, and 10 ounces of mushrooms in a large pot over medium high heat.
8. Cook until tender.
9. Add ground turkey to pot, cooking and breaking up into smaller pieces simultaneously.
10. Cook through, and then add wine, 16 ounces of tomato sauce, and 1 cup of tomato paste.
11. Bring mixture to a boil; reduce heat and simmer for 20 minutes, stirring often.
12. Thinly slice 6 basil leaves. Add 6 sliced basil leaves and 1 tablespoon of chopped oregano, and salt and pepper to taste. Set aside.
13. Lightly beat 1 egg white.
14. In a large bowl, combine 15 ounces of Ricotta cheese, 1 egg white, 1 handful of chopped parsley, and 10 ounces of spinach.
15. Spray 9 x 13-inch pan with cooking spray.
16. Spread 1/2 the meat sauce in the pan, layer 1/2 the zucchini slices on top, followed by 1/2 the ricotta mixture and 1/2 the mozzarella.
17. Repeat until all ingredients have been used.
18. Cover the pan with plastic wrap, then foil. Bake for 45 minutes.
19. Remove from oven and remove foil and plastic wrap. Bake for another 10 minutes at 400 degrees. Let cool before serving.

Tags: Food, Dinner, Cooking, Recipes

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