Thursday, December 4, 2008

Zucchini Lasagna

With lots of zucchini, this dish goes together quickly and has great taste!  My one recommendation is to roast the zucchini in the oven at 400-450 for 10-15 minutes (flipping once) to remove some of the liquid from the zucchini; this makes the final product less runny!  If it does turn out runny, you can serve it as is (more like a stew), or over toasted bread. 

Zucchini Lasagna - Adapted from Got 2 Go Cookbook
{Print Recipe}

1/2 lb. ground turkey
1 can (8oz) tomato sauce
2 tsp. Italian Seasonings (we like Mrs. Dash - no salt)
1 tsp. salt (we use less, about 1/2 tsp)
1/2 tsp. garlic powder
4 C zucchini, sliced to 1/4 inch thick (and roasted)
1 C small curd cottage cheese
1 C grated mozzarella cheese

Heat oven to 325. Coat an 8-inch baking pan with cooking spray. In a medium skillet, brown turkey; stir in tomato sauce, Italian seasoning, salt and garlic powder.

Arrange half of the roasted zucchini slices in the bottom of the dish. Layer half of the meat sauce, half of the cottage cheese, and half of the cottage cheese over the zucchini. Repeat layers, ending with the mozzarella cheese.

Bake uncovered for 40 minutes. (note: you can make this ahead of time and refrigerate until dinner; just lengthen the cooking time by 15 minutes).


1 comment:

  1. Question, did you use green zucchini or yellow summer squash? I want to use green zucchini with this. Thanks!


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