Optavia Zucchini Lasagna Food

ZUCCHINI LASAGNA RECIPE BY TASTY

Zucchini Lasagna Recipe by Tasty image

When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic dish.

Provided by Claire Nolan

Categories Dinner

Time 1h30m

Yield 8 servings

Number Of Ingredients 20

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!

Nutrition Facts : Calories 328 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams

EGGLESS ZUCCHINI LASAGNA

Eggless Zucchini Lasagna image

Eggless version of zucchini lasagna.

Provided by Chelsea S

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 4

Number Of Ingredients 9

Ingredients

3 large zucchini, trimmed and cut lengthwise into long strips
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, chopped
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
1 tablespoon Italian herb seasoning
3 cups tomato sauce
¼ cup grated Parmesan cheese, or as needed

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.

Nutrition Facts : Calories 388.7 calories, Carbohydrate 45.5 g, Cholesterol 22 mg, Fat 16.3 g, Fiber 7.7 g, Protein 19.8 g, SaturatedFat 5.4 g, Sodium 1802.2 mg, Sugar 15.2 g

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