- 5 min
- 60 min
Submitted by Barbara Day, M.S., R.D.
- 1 pound ground extra lean turkey breast, ground beef or ground bison
- 2 cloves of garlic, minced
- 1 (15-ounce can) tomato sauce
- 1 shredded carrot
- 1 ½ teaspoon dried oregano
- 1 ½ teaspoon dried basil
- 1 teaspoon cumin
- 1 pound zucchini, sliced lengthwise ¼ inch thick slices
- ½ cup fresh grated Parmesan cheese
- 1 cup shredded mozzarella cheese
This easy-to-fix lasagna using zucchini as the “pasta” is one of my favorite foods. You can use turkey breast, lean ground beef or even ground bison to make this lasagna. Enjoy.
Per Serving: 277 calories, 31 grams protein, 12 grams of fat, 12 grams of CHO, 3 grams of dietary fiber, 619 mg sodium.
Heat over to 350 degrees. Spray a 9-inch baking pan with no stick spray. Brown turkey until cooked. Add garlic, tomato sauce carrot, oregano, basil and cumin. Bring to boil. Remove from heat. Place 1/3 zucchini in baking pan, spread ½ mozzarella cheese, ½ the ricotta cheese, ½ the Parmesan cheese, spread ½ the turkey mixture. Repeat the layers finishing with zucchini on the top & sprinkle with mozzarella cheese. Bake uncovered for 45 minutes or until bubbly and cheese is browned.
1 pound ground extra lean turkey breast, ground beef or ground bison
2 cloves of garlic
1 (15-ounce can) tomato sauce
1 medium carrot
1 pound zucchini
low fat ricotta cheese
grated Parmesan cheese
shredded mozzarella cheese
Barbara Day, M.S., R.D., is a registered dietitian with a Master’s Degree in clinical nutrition. The former publisher of Kentuckiana HealthFitness Magazine, Kentuckiana Healthy Woman magazine and radio show host of Health News You Can Use, Barbara has over 44 years of experience in promoting healthy lifestyles to consumers. Barbara worked as Nutrition Consultant to the Navy SEALs (8 years) and the University of Louisville Athletic Department (10 years). Barbara currently writes a weekly nutrition column for the Southeast Outlook. Barbara is a runner, cyclist, hiker, a mother and grandmother to 13 grandchildren.