No Pasta Zucchini Lasagna
No Pasta Zucchini Lasagna

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, no pasta zucchini lasagna. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pulse until all ingredients are blended and smooth. Three Cheese Zucchini Lasagna "No Pasta" One of the main differences with using the zucchini slices to replace the pasta is that you'll have more water-release from the zucchini. To help minimize moisture and water released from the zucchini after baking, you can pre-broil the zucchini slices first.

No Pasta Zucchini Lasagna is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. No Pasta Zucchini Lasagna is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook no pasta zucchini lasagna using 9 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make No Pasta Zucchini Lasagna:
  1. Prepare 2 large zucchini
  2. Make ready 1 20 oz pack of ground turkey: 170 cal 0 carbs
  3. Take 1 bag frozen spinach thawed & drained: 30 cal 3g carbs
  4. Get 1 15 oz container of ricotta cheese: 90 cal 4g carbs
  5. Get 1 pack reduced fat shredded sharp cheddar cheese: 90 cal
  6. Take 1 pack reduced fat shredded mild cheddar cheese: 110 cal
  7. Make ready 2 bottles of ready-made pasta sauce: 100 cal per bottle 16 g carbs
  8. Make ready 1 ground pepper seasoned to taste
  9. Get 1 italian seasoning seasoned to taste

All material provided on the DrFuhrman.com website is provided for informational or educational purposes only. No Pasta Zucchini Lasagna is a fantastic vegetable lasagna recipe that's healthy without compromising the cheesy-tomato taste you love from the dish. Instead of using pasta in this lasagna, just use thin-sliced zucchini. It tastes wonderfully fresh and makes this a slightly lighter dish for the summertime.

Steps to make No Pasta Zucchini Lasagna:
  1. In a non stick pan, brown the ground turkey at med/high heat. Add the pepper and italian seasoning to taste.
  2. Once the ground turkey is nearly cooked completely, lower the stove top temp and add the spinach by turning it slowly through the meat. Some people prefer to drain the turkey's fatty oil, but you'll see that ground turkey doesn't produce nearly as much fatty oil as beef does. I leave the flavorful juice produced by the ground turkey to help mix in the spinach. Let the spinach stand for about a minute, low heat.
  3. Add the pasta sauce to the spinach and turkey mix, stir and allow to simmer on low heat for about 10 minutes.
  4. During this time, preheat oven to 350°F and gather the cold ingredients to layer the lasagna; 2 zucchini (washed and patted dry) Leave skin on, mild and sharp cheese and ricotta. Cut the zucchini horizontally (the long way) as to create the lasagna pasta.
  5. Begin layering with a scoop of the turkey sauce mixture on the bottom of a non stick baking pan. Then add the zucchini 1-inch apart, apprx. 6 to 8 slices per layer.
  6. If you wish, you can mix the ricotta with an egg for consistency and to ensure the lasagna is firm. (I did not use the egg)
  7. Add the ricotta and sprinkle mild and sharp cheddar atop the first layer. Continue the previous steps for second or subsequent third layers. Finish top layer with the rest of the turkey sauce mixture and sprinkle sharp cheddar on top. Bake for 30-45 min on 350°F.
  8. Remove from oven and let stand for 10 minutes. Remember the inside is still very hot, so use caution before serving. Bon appetite! Thanks for trying my recipe!
  9. P.S. Using the ready-made pasta sauce is my on-the-go recipe. If you have a recipe to make original sauce that contains less carbs, cals and sodium, please share it with me. Generally, I try to find ways to sample healthy with the foods I prepare.

Put a ladle full of sauce on the bottom of the pan and smooth out. Place a layer of eggplant, followed by a layer of zucchini. This Zucchini Lasagna is healthy, satisfying and delicious. And even though this recipe has no noodles, it tastes just like a traditional lasagna. NO-PASTA ZUCCHINI LASAGNA This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food.

So that’s going to wrap this up for this special food no pasta zucchini lasagna recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!