Hatching Healthy Habits: Fresh Tomato Zucchini Lasagna

Try Zucchini Instead of Pasta!

According to Livestrong.com, Zucchini only has about 21 calories per cup. Whereas, cooked pasta has about 150 to 200 calories per cup. Zucchini is not only a lower calorie option than regular pasta, but "offers health benefits thanks to its phytonutrients, mineral and vitamin content," according to livestrong.com. Click here to read article!

Try using Zucchini instead of noodles in this delicious lasagna recipe! Cut calories and add nutrients! Although, keep in mind that lasagna is full of cheese which is high in calories, so it is important to still keep portion control in mind! Click here for other healthier pasta alternative ideas! Happy cooking!

Fresh Tomato Zucchini Lasagna

Ingredients:
1 lb Turkey (99% lean)
3 cups Tomatoes (crushed in food processor)
16 ounces part-skim Mozzarella cheese
15 ounces part-skim Ricotta cheese
4 medium sized Zucchinis
1 T Basil
1/2 t Oregano
1/2 t Parsley
4 cloves Garlic
1 T Olive Oil
1 medium sized Sweet Onion
1 egg
1/3 C Parmesan cheese

A special Thank You to my Mom for letting me use these awesome tasting tomatoes she grew in her garden! The freshest tomatoes you can possibly get!

Instructions:
Step #1: Set oven for 375 degrees and grease a 9 inch by 13 inch glass pan and set aside.
Step #2: Brown turkey in skillet on stove.

Step #3: Strain any liquid out of turkey.

Step #4: Slice Zucchini into about 1/8 inch or a little less lasagna noodles.

Step #5: Sprinkle both sides of cut Zucchini with salt and let sit on cookie sheet for at least 10 minutes.

Step #6: Meanwhile, grind the fresh tomatoes in a food processor, until mostly pureed.

Step #7: Chop onion and garlic.

Step #8: Add onion, garlic, olive oil, basil, parsley and oregano to a large sauce pan over medium heat. Cook until onion is translucent.

Step #9: Add pureed tomato and strained turkey to sauce pan and allow to simmer for 30 or more minutes.

Step #10: Meanwhile, blot moisture off (this will hopefully remove some of the added sodium as well!) Zucchini with paper towel and then put back on cookie sheet. Place cookie sheet in heated oven for 8-10 minutes, or until the Zucchini has begun to shrivel slightly. (This step is important, because we are dehydrating the Zucchini. The lasagna will be very soupy if you skip this step!)

Step #11: Next, take the ricotta cheese, the egg and the parmesan and mash together in medium sized mixing bowl.

Step #12: Finally, it is time to assemble the lasagna. First, put a layer of sauce into the greased 9 inch by 13 inch glass pan.

Step #13: Second, put a layer of Zucchini.

Step #14: Third, put a layer of the ricotta mixture.

Step #15: Last, put a layer of mozzarella cheese. Repeat this process, until you run out of ingredients. (Usually, lasagna's final layer is sauce topped with mozzarella cheese. However, I ran out of sauce so my final layer ended up being Zucchini topped with ricotta and mozzarella and it still tasted excellent!)