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What we're eating: Zucchini lasagna

Every now and then, I surprise myself. As I've stated before, I'm NOT a regular chef in our house. Most of the meals I make come from the Crock-pot (translation: they don't require much effort). Kyle is definitely the master of the kitchen. 

But last week, my neighbor Matt brought over some zucchini and asked if we wanted some. I instantly said yes because I have been dying to try using zucchini as a substitute for pasta, something I've seen all over Pinterest lately. Veggies = zero points, so it was worth a shot!
Since I DON'T have one of those contraptions that makes spaghetti noodles (not yet at least), I decided to try making lasagna. Now, lasagna isn't easy (with or without noodles) so in my normal fashion, I took a combination of several recipes to create one I thought I could handle. 

The result? A HOMERUN! Kyle, Kenlee and I agreed this was a delicious meal! (OK, Kenlee ate more cheese and turkey than zucchini, but she still cleaned her plate pretty well.) I can't believe I nailed this recipe on the FIRST TRY! 

Zucchini Lasagna | 7 points per serving
  • 1 large zucchini, cut lengthwise into 1/8-inch slices
  • 20-oz. package of Jennie-O extra lean ground turkey, browned
  • 24-oz. jar of Prego Heart Smart traditional Italian sauce
  • 1/4 cup Egg Beaters or egg substitute
  • 15-oz. container of part-skim ricotta cheese
  • 1/2 cup shredded parmesan cheese
  • 1 cup part-skim, shredded mozzarella cheese
  • 1 package of fresh, steak-cut mushrooms
  • 1/2 onion, chopped
  • 2 Tbs. extra virgin olive oil

1. Cut your zucchini into long, thin slices. (These are your replacement for lasagna noodles. I used two layers, so I had 10 or 12 good-sized slices, plus some smaller ones to fill in.) Lay the slices on a cookie sheet and bake at 375 for 5 minutes each side, or until soft. 

2. Make your sauce mixture. When I make spaghetti, I like to sauté mushrooms and onions with a little olive oil, so I did the same with this recipe. Drain the veggies when they're cooked, then mix them in a bowl with the jar of sauce and your browned turkey burger. I also like to add a bit of Italian seasoning and garlic salt for extra flavor. 

3. Make your cheese mixture. Mix the ricotta cheese, parmesan cheese and egg substitute in a bowl. Resist licking the spoon ... 

4. Start layering! I sprayed the pan with vegetable oil, then put down a little bit of the sauce mixture first. Next I laid out a layer of zucchini, then cheese mixture, then sauce mixture. Second layer: more zucchini, cheese and sauce.

5. Top with mozzarella cheese and a sprinkle of Italian seasoning. Cover pan with foil and bake at 375 for 45 minutes. Remove foil and bake an additional 15 minutes, or until the mozzarella is nice and brown. Mine was slightly runny, but it set up after a while. 

6. ENJOY! I cut my 13x9 pan into eight portions, and I calculated just SEVEN points per serving! With one piece of Lite Texas Toast (three points) and a healthy serving of broccoli (zero points), our entire meal was only 10 points. Woohoo! 


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