A Low Fat version of an Italian classic that is high in protein.
Quantity
0
Quantity Unit
Prep Time (minutes)
35
Cook Time (minutes)
90
Ready In (minutes)
125
Ingredients
Amount
Measure
Ingredient
4
medium
zucchini sliced
1
pound
ground turkey
2
large
eggs
24
ounces
cottage cheese fat free
4
cans (6 oz)
tomato paste
2
tablespoons
garlic minced
1
medium (2-1/2" dia)
Onion, chopped
2
cans (28 fl oz)
tomatoes canned, crushed
3
tablespoons
oregano
3
tablespoons
basil, dried
3
tablespoons
parsley flakes
14
ounces
mozzarella cheese, fat free (optional)
Steps
Sequence
Step
1
Preheat oven to 375.
In a large pot, combine diced onion and garlic. Simmer together for a few minutes.
3
In a skillet brown the 1lb of ground turkey and drain the excess grease, if any. Add the cooked ground turkey to the simmered tomato sauce.
4
Use the thin blade of a mandolin to slice the zucchini.
5
In a large bowl, combine the fat free cottage cheese and 2 eggs. Set aside.
6
In your two 9x13 baking dishes, start the laying process with a thin layer of the tomato sauce. Next layer is a layer of zucchini slices, follow by a layer of the cottage cheese mixture. Then another layer of tomato sauce with a layer of sliced zucchini, topped with a layer of tomato sauce.
7
Sprinkle one bag of fat free shredded mozzarella cheese on the top of each dish.
8
If you desire, sprinkle the tops of each dish with an additional dusting of parsley and oregano.
10
Pull baking dishes from oven and remove foil. Replace in oven and continue to bake for an additional 15 minutes.
11
Removed baked lasagna from oven. Allow to cool for a few minutes before enjoying!
