Sunday, March 8, 2009

Recipe: Zucchini Lasagna

Zucchini Lasagna
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 6

1 - Large Onion, chopped
2 - Garlic Cloves, minced
1 - 24oz Jar low-fat, low-sodium Tomato Sauce
1 lb. extra-lean Ground Chicken or Turkey
Sea Salt and Fresh Ground Black Pepper, to taste
1 - Egg
2 cups - low-fat Cottage Cheese
1 tsp. - Whole-Wheat Flower
1/2 cup - skim Mozarella Cheese, shreadded, divided
2 1/2 cups - Zucchini (about 2 medium), sliced into 1/4-inch thick pieces, divided

Preheat oven to 350 degrees.

In a large nonstick frying pan, saute onion and garlic over medium heat until tender. Add tomato sauce and ground meat, and bring all ingredients to consistent heat for 10 minutes (until browned). Season with salt nd pepper, to taste. Remove from heat.

In a small bowl, slightly beat the egg. Stir in cottage cheese, flour and 1/4 cup mozzarella cheese.

Pour 1/2 of meat-tomato sauce mixture into a 1 1/2-quart roasting pan. Top with 1 1/4 cups zucchini slices and cottage cheese mixture. Then cover with remaining meat-tomato sauce mixture and zucchini.

Bake uncovered for 30 minutes.

Sprinkle with remaining mozzarella cheese and bake 10 minute longer. Let stand 10 minutes before serving.

My Comments: I thought this was really yummy for a healthy lasagna recipe. I would definitely make this again. Even my 10 year old ate it! :)

Determined to look fine in 2009 -
~Shannon ;)~