Easy Making Recipe No Pasta Zucchini Lasagna Home Style

Simple cuisine ultimate No Pasta Zucchini Lasagna easy, delicious, practical.

9 ingredients, 9 steps, cooking No Pasta Zucchini Lasagna

Good Afternoon mother, at this time you get prepare recipe No Pasta Zucchini Lasagna with 9 ingredients and 9 steps. Next this is how to prepare, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 9 stages of easy cooking No Pasta Zucchini Lasagna.

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Ingredients for No Pasta Zucchini Lasagna

1. Prepare : zucchini.
2. It’s : 20 oz pack of ground turkey: 170 cal 0 carbs.
3. It’s : frozen spinach thawed & drained: 30 cal 3g carbs.
4. You need : 15 oz container of ricotta cheese: 90 cal 4g carbs.
5. You need : pack reduced fat shredded sharp cheddar cheese: 90 cal.
6. You need : pack reduced fat shredded mild cheddar cheese: 110 cal.
7. It’s : bottles of ready-made pasta sauce: 100 cal per bottle 16 g carbs.
8. You need : ground pepper seasoned to taste.
9. It’s : italian seasoning seasoned to taste.

If all ingredients No Pasta Zucchini Lasagna it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

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Step by Step Cooking No Pasta Zucchini Lasagna

1. In a non stick pan, brown the ground turkey at med/high heat. Add the pepper and italian seasoning to taste. brqq
2. Once the ground turkey is nearly cooked completely, lower the stove top temp and add the spinach by turning it slowly through the meat. Some people prefer to drain the turkey's fatty oil, but you'll see that ground turkey doesn't produce nearly as much fatty oil as beef does. I leave the flavorful juice produced by the ground turkey to help mix in the spinach. Let the spinach stand for about a minute, low heat. brqq
3. Add the pasta sauce to the spinach and turkey mix, stir and allow to simmer on low heat for about 10 minutes. brqq
4. During this time, preheat oven to 350°F and gather the cold ingredients to layer the lasagna; 2 zucchini (washed and patted dry) Leave skin on, mild and sharp cheese and ricotta. Cut the zucchini horizontally (the long way) as to create the lasagna pasta. brqq
5. Begin layering with a scoop of the turkey sauce mixture on the bottom of a non stick baking pan. Then add the zucchini 1-inch apart, apprx. 6 to 8 slices per layer. brqq
6. If you wish, you can mix the ricotta with an egg for consistency and to ensure the lasagna is firm. (I did not use the egg) brqq
7. Add the ricotta and sprinkle mild and sharp cheddar atop the first layer. Continue the previous steps for second or subsequent third layers. Finish top layer with the rest of the turkey sauce mixture and sprinkle sharp cheddar on top. Bake for 30-45 min on 350°F. brqq
8. Remove from oven and let stand for 10 minutes. Remember the inside is still very hot, so use caution before serving. Bon appetite! Thanks for trying my recipe! brqq
9. P.S. Using the ready-made pasta sauce is my on-the-go recipe. If you have a recipe to make original sauce that contains less carbs, cals and sodium, please share it with me. Generally, I try to find ways to sample healthy with the foods I prepare. brqq
10. Finish and Enjoy.

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