Swap your lasagna noodles for Zucchini and eat up!

Swap your lasagna noodles for Zucchini noodles and eat up!

By replacing the pasta in your lasagna with thin sliced zucchini you can create a delicious low carb, low calorie lighter lasagna that even the pickiest eater will love!

For the noodle layer: Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.


Here's a quick simple lasagna recipe

Zucchini Lasagna

Servings: 6 • Serving Size: 1/6th 

• 1 lb lean ground turkey
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8" thick
• 15 oz fat free ricotta
• 16 oz reduced fat mozzarella cheese, shredded 
• 1/4 cup Parmigiano Reggiano
• 1 large egg

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmeron low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well. 
Preheat oven to 350°.

In a 9x12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 - 10 minutes before serving.

Calories: 400 

Fat: 17.6 g  

Protein: 39.2 g 

Carb: 20.9 g 

Fiber: 3.1 g