Zucchini Lasagna Food

ZUCCHINI LASAGNA RECIPE BY TASTY

Ingredients:

• 2 zucchinis
• 1 cup grated parmesan cheese
• 2 tablespoons olive oil
• ½ large white onion
• 2 cloves garlic
• 1 lb ground turkey
• 28 oz crushed tomato
• 2 teaspoons dried basil
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon tomato paste
• 1 bay leaf
• 16 oz ricotta cheese
• 1 egg
• 1 tablespoon fresh parsley, minced
• ¼ cup grated parmesan cheese
• ¼ teaspoon salt
• ½ teaspoon pepper

Steps:

• Cut the ends off of the zucchini, and cut in half, lengthwise.
• Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
• Dab zucchini strips with a paper towel to absorb the excess moisture.
• In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
• Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
• Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
• Preheat oven to 375˚F (190˚C).
• In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
• Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
• Bake for 50 minutes (times and temperatures may vary depending on the oven).
• Let rest for at least 20 minutes.
• Enjoy!

ZUCCHINI LASAGNA

Ingredients:

• 1 tablespoon olive oil
• One 20-ounce package cremini mushrooms, sliced
• 2 cloves garlic, minced
• 15 ounces spinach, rinsed and drained
• 3 large zucchinis (about 1 1/2 pounds)
• 1 pound mozzarella
• 6 fresh basil leaves
• 2 tablespoons fresh flat-leaf parsley leaves
• 3 cups low-fat cottage cheese
• 1 cup freshly grated Parmesan
• 2 eggs, beaten
• Salt, to taste
• Freshly ground black pepper, to taste
• Two 24-ounce jars store-bought marinara sauce

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
• Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
• Grate the mozzarella cheese and set aside.
• Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
• To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
• Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.