Zucchini Lasagna

A few weeks ago, I got the notion to create a lasagna out of a zucchini I had. I did and it turned out great. After a few additional tweaks, it's safe to say this is added to my list of go to items that taste great and are in line with my nutritional goals.

If you are afraid to try this because you don't need an entire casserole, don't fear, zucchini lasagna tastes even better left over.

Start by browning ground turkey. I used a 1.25 pound pack. I added onion, garlic, and black pepper. Season to your taste. Once the meat was cooked, I added one jar of Ragu Light, No Sugar Added tomato sauce.

While the meat was brownining, I peeled and sliced two zucchini, one green and one yellow. You could use whichever color you prefer. A mandolin works really well for slicing uniform pieces with ease.

Once the meat and sauce mixture is ready and the zucchini is sliced, start layering in a large casserole. Be aware that one jar of sauce will seem like way too little. Once the zucchini bakes, it will create lots of its own juice and too much sauce will create a very soupy end result. For some extra zip, add grated parmesan cheese to a layer or two and some shredded part skim Mozzarella to a layer or two. Top the entire dish with a nice layer of shredded Mozzarella before baking.

Depending on the size of your casserole, your baking time may vary. A large 9x13 ish casserole will take about an hour at 350 degrees. Once a sharp knife glides easily into the middle of the pan, remove from the oven. Let stand for 10 minutes before cutting.