Makes: 8 servings
Prep: 15 min Cook: 6 min
Bake: zucchini slices at 425 degrees for 25 min; lasagna at 375 degrees for 35 min.
4 medium-size zucchini (about 2 1/4 pounds) OR: 2 zucchini and 2 summer squash, trimmed
1/2 tsp. dried Italian herb seasoning
1/8 tsp. salt plus 1/2 tsp.
1/8 tsp. black pepper plus 1/2 tsp.
2 Tbsp. olive oil
1 1/4 pounds of ground turkey
2 c. prepared low-calorie chunky mushroom pasta sauce
16 oz. cottage cheese
1 c. fresh basil leaves
2 large egg yolks
1/4 c. grated Parmesan cheese
8 Tbsp. seasoned bread crumbs
1 pkg. (2c. or 8 oz.) shredded mozzarella cheese
1. Heat oven to 425. Coat two 15 x 10 baking pans with nonstick cooking spray. Cut each zucchini lengthwise in half; then each half lengthwise into slices about 1/4 in. thick. Spread on prepared pans in single layer; season with Italian seasoning, 1/8 tsp. salt and 1/8 tsp. pepper.
2. Bake zucchini slices in 425 oven for 25 min, turning over once halfway through baking.
3. Meanwhile, in large skillet, heat oil over medium-high heat. Add ground turkey, cook, until no longer pink. Stir in 1/4 tsp. salt, 1/4 tsp. pepper and pasta sauce. Cook 2 min. Remove from heat.
4. Remove zucchini slices from oven; set aside. Reduce oven temperature to 375 degrees.
5. In food processor, combine cottage cheese, 1/4 tsp. salt and 1/4 tsp. pepper, basil, egg yolks and 2 Tbsp. grated Parmesan. Blend until mixture is smooth.
6. Assemble: Sprinkle 2 Tbsp. bread crumbs in bottom of 13 x 9 x 2 inch baking dish. Top with half the zucchini slices, covering bottom of the dish. Spread zucchini with cottage cheese mixture. Sprinkle with 3 Tbsp. bread crumbs. Top with remaining zucchini slices.
Sprinkle with remaining 3 Tbsp. bread crumbs. Top with ground turkey mixture. Spread mozzarella cheese over turkey layer. Sprinkle with remaining 2 Tbsp. grated Parmesan.
7. Bake lasagna in 375 oven until cheese is browned and sides of dish are bubbling, about 35 min. Let stand at room temp. for 10-15 min before serving.
2 comments:
Mama Ruth says: I didn't use any bread crumbs when I made this. Also I think I may have fried the zucchini in a pan or done it in the microwave instead of baking it all that time in the oven first. I think it is just to get some of the moisture out and have it precooked. I have some wheat bran that I put a tablespoon or two into my cream cheese-egg pancake I make. I might try that in place of the bread crumbs ( adds some fiber and a bit of that whole wheat bread taste). Also I used ground beef.
I got this from Mama Rut as we were talking about all the zucchini we will have in our gardens. I thought I would try this, but of try to simplifiy it a bit and make it more like reg lasagna with red sauce and hamburger.
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