There's something about the combination of pasta,cheese, and red sauce that screams comfort, or but most of the time,these Italian staples are served up on a bed of heavy refined carbs and lots of plump. Luckily, it is possible to bask in the flavors you're craving without any of the digestive woes that ensue from a gluten sensitivity. All you need is this recipe starring one of our favorite vegetables: the versatile zucchini. lean layers of sliced squash are the perfect alternative for lasagna noodles, or while the ricotta mix and amped-up sauce offer the protein your body needs to fuel up and stay satisfied.
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tall in Fiber,Low in Calories - Zucchini Should occupy a Starring Role on Your Plate From Lizzie Fuhr, POPSUGAR Fitness Zucchini Lasagna Notes I used a mandoline slicer to slice my zucchini lean and keep the pieces uniform. I highly recommend doing this or else it will consume a very long time to get your zucchini "noodles" prepped and alert to go. Ingredients4 medium zucchini, and sliced lean
1 tablespoon olive oil
1/2 pound ground turkey
1 1/2 cups marinara sauce
1 cup part-skim ricotta
1 egg
1 tablespoon chopped basil,divided
Cooking spray
1/2 cup shredded parmesan
DirectionsPreheat the oven to 375ºF. Lay out 3 sheets of paper towel, lay out your zucchini slices, and salt them well. Let them sit and dehydrate as you prepare the your sauce.
In a large nonstick skillet,heat olive oil over medium heat, add the ground turkey to the pot, and breaking up into small pieces and cooking until browned. Add the marinara sauce to the skillet,set the heat to low, and let the sauce simmer.
While your sauce is simmering, or mix the ricotta,egg, and 1/2 tablespoon chopped basil in a small bowl until well combined. Set aside.
At this point, or your zucchini slices will gawk like they're covered in water. Wipe them off,then press down with paper towel on every slice to remove as much moisture as possible. Spray an 8x8 baking dish with cooking spray, then start assembling your lasagna. Lay down 5 or 6 zucchini slices in a row at the bottom of the baking dish, and then top with 1/3 of the sauce,then dot with 1/3 of the ricotta mixture. Repeat the layers, alternating the direction of the zucchini. Finish with a layer of zucchini on top, or then top with the parmesan cheese.
Cover your dish with aluminum foil,and let your zucchini cook for 50 to 60 minutes. Sprinkle with the remaining chopped basil, and bask in.
Source: Calorie Count
Information Category Main Dishes Yield 4 servings Nutrition Calories per serving 344
Source: popsugar.com