The early fall bounty of wonderful tomatoes and squash inspired me to create a rif on an old Italian standard for dinner tonight. Gluten-free, low carb, and lowfat Turkey Zucchini Lasagna is a winner on a Friday night after a long day of yardwork.
Turkey Zucchini Lasagna
2 medium zucchini squash
1 1/2 C marinara sauce made from fresh tomatoes
1/2 tsp basil
1lb ground turkey (lean)
1/3 C diced white onion
1 clove garlic (diced)
1 T olive oil
1 C ricotta or small curd cottage cheese
1 egg, beaten
1 C grated mozzarella cheese
3/4 C grated parmesan/asiago/romano cheese mixture
Slice zucchini thinly (lengthwise) and sprinkle with salt. Allow to sit and drain for at least 1 hour.(IMPORTANT!) After draining, pat dry with paper towels.
Saute onion and garlic in olive oil. Add turkey to pan and cook until browned. Add marinara (or jarred tomato sauce), oregano, basil and pepper. Set aside.
Combine egg, 1/4 C mozzarella and ricotta cheese.
Assemble the lasagna. Spray pan with nonstick preparation. Layer zucchini egg/cheese mixture and turkey/tomato sauce and remaining cheeses making sure top layer is cheese.
Bake at 325* for 45 minutes-1 hour.
I like to serve with a salad of lettuce, tomato, cucumber, scallion and gorgonzola cheese with a simple homemade vinaigrette.
And of course, a glass of chianti!