Zucchini Lasagna

Name: Zucchini Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 794 grams diced tomatoes; 454 grams ground turkey; 3 Tbsps extra-virgin olive oil; 1 small onion, finely chopped; 3 Tbsps chopped fresh oregano; 57 grams 1/2 cup freshly grated Parmesan cheese; 237 milliliters part-skim ricotta cheese; 1 teaspoons red pepper flakes; 2 teaspoons salt; 2 mediums zucchini

Zucchini Lasagna might be a good recipe to expand your main course repertoire. This recipe serves 8. Watching your figure? This gluten free and primal recipe has 223 calories, 22g of protein, and 10g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. It is an affordable recipe for fans of Mediterranean food. A mixture of part-skim ricotta cheese, zucchini, onion, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat the oven to 375°F.

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Oven

In a large straight-sided skillet set over medium heat, heat 2 tablespoons of the oil.

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Cooking Oil

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Frying Pan

Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes.

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Red Pepper Flakes

Onion

Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes.

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Whole Turkey

Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt.

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Tomato

Oregano

Salt

Let cool.

Slice the zucchini lengthwise into thin strips (about 1/8 inch thick). Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Top with 1 cup of the sauce. Dot with 1/4 cup of the ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with the remaining zucchini and brush the top with the remaining 1/4 teaspoon oil. Dot with the remaining 1/4 cup ricotta and season with the black pepper. Top with the Parmesan cheese.

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Parmesan

Black Pepper

Zucchini

Ricotta Cheese

Sauce

Cooking Oil

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Baking Pan

Bake for 50 to 60 minutes, until the lasagna is bubbling and the top is brown.

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Oven

Let stand for 10 minutes before serving.

freezes well!

For best results, prepare the casserole through step

Wrap in foil and freeze for up to 2 months. Thaw the casserole overnight in the refrigerator before baking as stated in the recipe. Note that casseroles that have not been completely thawed may take 15 to 30 minutes longer, so be sure to check for bubbling edges and a hot center.

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Wrap

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Aluminum Foil

Reprinted with permission from The Casserole Queens Make-A-Meal Cookbook. Copyright © 2013 by Sandy Pollock and Crystal Cook. Photographs copyright © 2013 by Ben Fink. Published by Clarkson Potter, a division of Random House LLC.Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 200

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Pollock

New York Times bestselling authors, they are hosts of the Casserole Queens Web series on YouTube's Hungry channel, and they write a monthly column for Woman's Day.