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Thursday, September 11, 2014

Zucchini Lasagna

We still have zucchini to eat up, so today I made Zucchini Lasagna

I sliced the Zucchini in 1/8th inch diagonal slices, and used
Them in place of the lasagna noodles.

I sliced a bunch of zucchini, and placed them in layers in the pan I 
Planned to use, so I knew how much I needed to make 3 layers.

So since this doesn't have noodles, this is 
perfect for gluten free diets.

Zucchini Lasagna

1-2 large zucchini sliced into 1/8th inch slices

1 32oz container low fat ricotta cheese
2 eggs beaten
1 cup parmesan cheese
Italian seasoning, garlic, onion powder,basil, to your taste specification

2 to 3 cups mozzarella ( low fat if you like ) divided 1 cup for top layer.

1 lb ground turkey, cooked and crumbled, Add while cooking: basil, garlic, sage, coriander, salt and pepper, allspice, onion powder ( you could also add a chopped onion while cooking the turkey if you want )

1 jar marinara sauce

This needs to be made in a lasagna pan, or a pan a little larger than a 9x13

Put 1/2 cup of sauce in bottom of pan.
Add Layer of zucchini trying to cover whole surface of pan.
Continue to layer ingredients.
Layers:1/2 of ricotta, zucchini, meat, sauce, 1/2 of mozzarella, using up your ingredients as layers, and ending with sauce, and then rest of the mozzarella as the very last layer.

Bake 375 degrees for about an hour. Or until nice and bubbly.

Let cool for 20 to 30 min to set if possible.

This is baking right now and it looks divine...

**This was good, it does have a lot of moisture in bottom of pan, we just used a slotted spoon to serve it and left the extra moisture in the pan. 

It was really good.... and will definitely make it again.

I had intended to put mushrooms in this lasagna since they were on sale, but in putting together the lasagna, I overlooked the mushrooms sitting there on the counter.  You could also add a layer eggplant, or of spinach, or fresh basil leaves.

Hope you enjoy!

~ Brat~


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