2. Zucchini Lasagna
What you need:
Nonstick cooking spray
4 zucchini sliced into ¼ inch thick slices
Tsp olive oil
3 cloves minced garlic
A yellow onion, diced
A green pepper diced
1 pound ground turkey
A 14 ounce can of tomato sauce
A 14 ounce can of crushed tomatoes
2 tbsp tomato paste
2 tsp dried oregano
¼ cup chopped basil
¼ cup chopped parsley
½ tsp cayenne pepper
Salt and pepper to taste
For the ricotta cheese mix:
15 ounces ricotta
An egg white
¼ of a cup of grated parmesan cheese
12 ounces of mozzarella cheese
To make:
Preheat the oven to 375 degrees. Place the sliced zucchini on a baking sheet that is coated with non-stick cooking spray. Sprinkle the zucchini with salt and bake in the oven for about 15 minutes. Heat olive oil in a skillet. Add in the garlic, onion, and peppers. Add in the turkey and cook until browned. Add in the crushed tomatoes, tomato sauce, tomato paste, parsley, basil, oregano, and red pepper flakes. Bring to a boil and then reduce heat to a simmer.
Simmer for about 25 minutes or until sauce begins to thicken. In a bowl combine the egg white, parmesan, and ricotta. Season to taste with some salt and pepper. Add in ½ cup of meat sauce. Spread some of the turkey meat sauce into the prepared baking dish. Place zucchini slices over the sauce. Spread half of the ricotta mixture over it and then half of the mozzarella. Repeat layers. Cover with foil and then bake for 30 minutes. Remove the foil and bake for 15 minutes uncovered.