Recipe Name Zucchini Lasagna Submitted by SoniaF Recipe Description Low-carb lasagna where zucchini replaces pasta, low-fat ground turkey used for sauce, part-skim cheeses used for filling Quantity 1 Quantity Unit 8x8 pan Prep Time (minutes) 30 Cook Time (minutes) 45 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 1 large (2-1/4 per lb, approx 3-3/4\" long, 3\" dia) Peppers, sweet, red, raw, chopped 4 clove garlic minced 1/8 teaspoon chili pepper flakes 1 teaspoon onion powder 1 tablespoon dried oregano 1 tablespoon italian seasoning 1 teaspoon kosher salt 1 teaspoon black pepper, ground 1 unit, yield from 1 lb raw 99% fat free ground turkey breast 4 cup Tomatoes, red, ripe, canned, whole, no salt added 4 medium zucchini 25 leaves Basil leaves torn 1 cup Ricotta Cheese, part skim 1/4 cup Liquid Eggs 1/2 cup grated parmesan 1 cup, shredded low-fat mozzarella, shredded Steps Sequence Step 1 Preheat oven to 400. 2 Make the sauce: Lightly coat a skillet with olive oil spray and heat over medium high. When pan is hot, add bell pepper and sauté until tender, about 5-10 minutes. Add red pepper flakes and garlic, sauté for about 30-seconds until fragrant. Add the ground turkey and season to taste with onion powder, oregano, Italian seasoning, salt and pepper. Crumble with a wooden spoon brown until cooked through. Add the pureed tomatoes and tomato paste. Stir well and cook until bubbling, then reduce heat and simmer so flavors meld, about 10-20 minutes. 3 Make the cheese filling: Put the ricotta cheese into a bowl and add the liquid egg whites; stir with a whisk. Add ¼ cup of parmesan cheese and most of the basil (save a little for garnish), mix well. 4 Assemble the lasagna: Lightly coat a 8x8 glass baking dish with olive oil spray. Spread some sauce on the bottom of the pan to coat. Place zucchini planks in a single layer across the bottom of the pan. Spread some more sauce, then spread the ricotta cheese mixture. Sprinkle with about 1/3 of the mozzarella cheese. Repeat layers – zucchini, sauce, ricotta, mozzarella – until pan is filled. You should get about 3-4 layers. The top layer should end with just zucchini and sauce, then sprinkle with the remaining parmesan cheese. 5 Place the dish on a foil-lined sheet pan, so that if it bubbles over while baking you don''t end up with a mess in the oven. Bake for about 30-45 minutes, until zucchini are tender and sauce and cheese are bubbling. Check for doneness after about 25 minutes by inserting a sharp knife. It should feel soft but a bit firm – like al dente pasta – if it''s still stiff or crisp, bake a little longer. Be careful not to over-bake or it will be mushy, but don''t under bake...lukewarm in the middle or too firm isn''t great either. When done, remove from oven and let rest on counter for 5-10 minutes while juices settle. 6 Cut into squares and serve warm, sprinkled with a little more fresh basil for garnish.