In my quest to keep us as healthy as possible these days, I’ve been paying close attention to the recipes I try out. Less gravy-covered, cheese-smothered, carb infested things. More clean foods, more preservative free foods, more sugar-free foods. Follow me? So when I came across a recipe for Zucchini Lasagna on Pinterest, I KNEW I had to try this one.
1 pound ground beef or ground turkey
1 cup green bell pepper, chopped
1 cup onion, chopped
1 zucchini, sliced thinly (I actually used one-and-a-half)
1 box of mushrooms, sliced (more or less to your liking – and I didn’t add these in because my hubby HATES mushrooms)
1 (24-ounce) jar of marinara sauce
1/2 cup fresh shredded Parmesan cheese (optional)
1 cup low-fat mozzarella cheese (optional) – can add more or less!
3 cloves garlic, minced (I used 1.5 teaspoons garlic salt instead)
Salt and pepper to taste
Preheat oven to 325 degrees.
Brown the ground beef or ground turkey in a large pot over medium heat, stirring frequently.
Add in garlic, onion and green pepper, and continue to sauté for 5 minutes.
Stir in marinara sauce.
Bring sauce to a light boil, then remove from heat.
Add 1/4 cup Parmesan cheese and stir.
Set the rest aside.
Place a thin layer of the sauce in the baking dish.
Layer zucchini and mushrooms over sauce, then mozzarella cheese.
Repeat, alternating layering of sauce, then zucchini and mushrooms.
Finish with layer of mozzarella cheese on top and sprinkle with remaining Parmesan cheese.
Bake lasagna at 325°F for 15 minutes, covered with foil.
After 15 minutes, remove foil, increase temperature to 350°F, and bake for an additional 15 minutes.
This was YUMMY!
If I was cooking for myself alone, I would have totally added the mushrooms. However, my hubby was already not thrilled with the idea of Zucchini Lasagna, so I decided not to push the envelope with mushrooms – which he hates. In the end, he proclaimed it really good, and much better than he thought it would turn out. HA! Poor thing. He’s so patient while I play in the kitchen!
The original recipe also didn’t tell me what size pan to use. I ended up using a 9X9, just because I figured I could grab another square pan if I had leftover ingredients. I had a tiny bit of sauce left, and I had to start cutting into another zucchini to finish out my layer. (Three layers I ended up with.) So, you could use a 9X13 pan, but you would just need to adjust the recipe accordingly. Somehow.
This was definitely a keeper! And with ground turkey, low-fat cheeses, low sugar marinara, combined with all the veggies, you’re looking at a healthy dish! And it’s husband-approved!
Have you ever made a zucchini lasagna before?
Oh, and make sure you check out the following Recipe Link Parties I’ve linked this post to!