Healthy Twist On Classic Comfort Food!


Yummy Zucchini Lasagna: 6 servings

Prefect make ahead meal. Every time I make this it is a real crowd pleaser. I Even make it for Christmas and the best part is, I didn't have to be in the kitchen all of Christmas because I made it ahead of time.

INGREDIENTS:


  • 3 medium-sized, unpeeled zucchini, ends removed

  • 3 tbsp water

  • 24 oz. 99% lean ground turkey

  • 3 cup no sugar added tomato sauce (such as Rao’s Homemade®)

  • 1/4 tsp salt

  • 12 oz. part-skim ricotta cheese

  • 3 egg white

  • 6 Tbsp grated parmesan cheese

  • 1/4 tsp crushed red pepper (optional)

  • 1 & 1/2 tsp Finely chopped fresh parsley

  • Cooking spray


DIRECTIONS:


  • Preheat oven to 375 ˚F.

  • Using a mandolin slicer or knife, cut zucchini into 1/8-inch thick rounds.

  • Optional: To “sweat” zucchini rounds, place onto a lightly-greased baking sheet and bake until water is released about 15 to 20 minutes. (For less watery lasagna)

  • Heat a little water in a medium-sized skillet over medium-high heat, and cook ground turkey until browned and no longer pink. Add sauce and salt, and continue cooking until sauce is reduced about 5 minutes.

  • In a small bowl, combine the ricotta, egg white, Parmesan, and crushed red pepper.

  • To assemble lasagnas, lightly grease lasagna pans. In each mason jar, layer the components in the following order: a spoonful of turkey mixture, three to four zucchini rounds (slightly overlapping), a dollop of ricotta mixture, a sprinkle of mozzarella, another spoonful of turkey mixture, another three to four zucchini rounds (slightly overlapping), and a final sprinkle of mozzarella.

  • Lightly pray tin foil with Pam and cover lasagna. Place lasagna onto a baking sheet for about 35 minutes. Then remove tinfoil and bake until cheese is melted and lightly browned, for about another 20 minutes

  • Optional: Broil for a few minutes to crisp the top layer of cheese.

  • Let cool 5-10 minutes then cut.


ENJOY!


1L/3G/1HF/2C

Did you know studies show: Eating vegetables each day is associated with improved health and a lower risk of disease? Studies show vegetables are rich in all sorts of nutrients (vitamins, minerals, fiber, and antioxidants. As a result, a diet high in vegetables may contribute to less nutrient deficiencies.


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