In the Fit vision version of your traditional lasagna dish, we substitute ground beef with turkey for a leaner, lower calorie simple zucchini lasagna. Zucchini in pl
Vitamins C and A not only serve the body as powerful antioxidants but also as active anti-inflammatory agents. Along with the copper also found in zucchini, these vitamins deter the development of many hyper-inflammatory disorders. These disorders include asthma, osteoarthritis, and rheumatoid arthritis. Vitamin C is also essential in the synthesis of dopamine and protects the brain against oxidative stress.
With these
Ingredients
- 1 lb lean ground turkey
- 1 1/2 teaspoons kosher salt
- 1 tsp virgin olive oil
- 1/2 large onion chopped
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- black pepper to taste
- 3 medium 8 ounces each zucchini, sliced 1/8″ thick
- 1/2 cup shredded parmesan
- 16 oz 4 cups shredded part-skim mozzarella cheese
Instructions
- In a medium saucepan, brown meat and season with salt.
- Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt, and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water; the sauce should be thick.
- Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes to remove water. After 10 minutes, blot excess moisture with a paper towel.
- Preheat oven to 375°.
- In a 9×12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/4 of the shredded parmesan, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and cook 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and leftover parmesan and bake until melted, 10 minutes.
- Let stand about 5 – 10 minutes before serving.
