My husband says I can’t really call a dish with no pasta “lasagna” since it’s named after the actual noodle “lasagna.” However, I disagree. Since in this case I’m substituting zucchini strips for the lasagna noodle, I’m still calling it that. If I said “vegetarian lasagna” one might just think I was making regular lasagna, with pasta, but no meat, right? So, we’ve got pasta free lasagna!
On to the recipe!
Can you say YUM???
So before I get to the recipe, I’d like to explain how this came about. I had 3 zucchini sitting in the fridge. I have been following the Take Shape for Life (Medifast) diet and wanted to know what I could make with zucchini for my “lean and green” meal that would still seem naughty. Also, due to my auto immune diseases, I am also experimenting with less gluten.
So I went to my trusty pal Google, and I found a recipe that I modified to my own liking. Here is where I found the original zucchini lasagna recipe.
Pasta Free Lasagna
3-4 fresh zucchini
1lb + ground turkey (I used 1.3lb)
2 garlic cloves, minced
1 tsp salt
1tbsp dried parsley flakes
1 can diced tomatoes (I prefer the oregano and basil seasoned)
1 cup cottage cheese (1%)
3 tbsp Egg Beaters
1 -2 cups mozzarella cheese
1/4 c Parmesan cheese
1. Brown your turkey meat with the two minced garlic cloves, the oregano, and your salt. (Truth be told, I never measure, I just dump what looks right. I happen to really like oregano!) Drain the excess fat/juice. Add the can of tomatoes.
2. While the meat is browning, slice your zucchini into thin slices. I just sliced around the edges. Some slices were thicker than others. Do NOT use the core.
3. Boil the zucchini slices for about 4 minutes until they are soft, but not soggy. Drain and lay them on paper towels.
4. Combine your cottage cheese, egg beaters, and parsley flakes.
5. Spray two bread pans with cooking spray. Begin to assemble like you would a lasagna. Start with a little meat sauce, followed by a layer of zucchini strips, cottage cheese, mozzarella, meat sauce, and another layer of mozzarella cheese if you like. (I do!) If you have enough ingredients, repeat layers.
6. Sprinkle with Parmesan cheese.
7. Bake at 350 for about 20 minutes. Enjoy!
Makes two bread pans, single layer – 4 to 5 servings
I was really, really surprised at how good it is! I like it heavy on the seasonings, so if you do as well, be liberal with them. Also, I used plenty of cheese. It is certainly not low fat, but it is low carb gluten free! 🙂
I hope you like it as much as I did. FYI though, the kids were not impressed!
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