Zucchini Lasagna

This recipe is a non-guilty, low-fat, low-carb pleasure.  I wasn't really sure about it when I  started out.  I've never made lasagna before without the noodles.  But, THANK YOU blog-land for all the ideas and inspirations.  My husband is a die-hard meat lover, and I can take it or leave it.  I'm definitely not a vegetarian though--love it all, except red meat.  I told my husband that I was going to experiment with a vegetable-turkey lasagna, sans noodles and he gave me a very perplexing look.  He loves my spinach lasagna, but NO noodles??   I told him that it would be ok, "It's on our diet".  I got another frown.  I said, "Trust me".  He said, "OK, but I'm really hungry-- you have me on a diet, remember".  The end result was great, even hubby thinks so.  We both had two servings.  We had to put it away--Thank you DIET.

Zucchini Lasagna

1 small onion, diced
5 garlic cloves, minced
2 tablespoons olive oil
1 pound 97% lean ground turkey meat
3 small tomatoes, diced
1 jalapeno pepper, minced and seeds removed
1 tablespoon oregano
1/2 tablespoon garlic powder
1 teaspoon fennel seed
1 teaspoon celery seed
1/2 cup fat-free milk
1/4 cup low-fat ricotta cheese
1 1/2 zucchini, sliced thin
1/4 cup low-fat mozzarella cheese
2 tablespoons low-fat parmesan cheese

In a large non-stick pan, saute onions and garlic in olive oil until tender.  Add turkey meat and cook until browned.  Add tomatoes, jalapeno pepper, oregano, garlic powder, fennel seed, and celery seed.  Cook for approximately 5 minutes until all mixed well and tomatoes and jalapenos are softened.  Add milk and cook for 10 more minutes.  Meanwhile heat oven to 350 degrees.  Spray 8x8 inch pan with olive oil spray and spread 1/2 of ricotta cheese on bottom of pan.  Place zucchini slices on top of cheeses.  Spread meat mixture on top.  Then top with mozzarella cheese.  Continue to layer ending with cheese.  Add parmesan cheese to the top.  Bake for 45 minutes until bubbly and browned.


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