Zucchini Lasagna
Enjoy this delicious dish with garden fresh zucchini and tomatoes. This dish is gluten free yet enjoyable for all eating lifestyles.
Ingredients:
3 tablespoons olive oil
1 onion, chopped
10 roma tomatoes, diced
3 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sage
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon basil
1 pound ground turkey
1/2 pound ground Italian turkey sausage
8 -10 medium zucchini, sliced*
1 cup ricotta cheese
1/2 cup parmesean cheese
1/2 cup asiago cheese
1 teaspoon ground flax seed
Directions:
Heat a pan; add 1 tablespoon oil. Add onion; saute until translucent. Add tomatoes; stir well. Add garlic, salt, pepper, sage, thyme, & rosemary. Stir well. Keep sauce on low. Heat another pan; 1 tablespoon add oil. Add ground turkey and ground sausage; cook & drain. Combine combine the ricotti, parmesean, & asiago cheeses & flax seed; mix well.
Slice zucchini lengthwise into 1/8" slices. Place on a cookie sheet. Brush lightly with olive oil. Roast in a 375 degree oven until tender; 8-10 minutes. Place on paper towels to soak excess moisture.
In a 9 x 13 baking dish spread sauce on the bottom, a layer of zucchini, a layer of cooked meat, & some of the ricotta mixture; repeat ending with sauce. Pour remaining ricotta cheese mixture over sauce.
Bake at 350 degrees
20-25 minutes
Serves: 6-8
Nutrition Data:
Servign size 580g
Calories 366
Fat 20.4g
Cholesterol 84mg
Sodium 634mg
Total Carbohydrates 19.9g
Dietary Fiber 6.1g
Sugars 10.8g
Protein 29.3g
Vitamin A, C, calcium, iron, potassium & selnium, & B6
How to slice zucchini for roasting
