Have you ever had a pasta dish, without the pasta? If not, you should try it. We’ve replaced the noodles in this scrumptious lasagna with zucchini. Not a zucchini fan? Try eggplant slices instead!
This tasty Zucchini Lasagna is low in sodium, low fat and high in protein. We’ve added Mettrum Originals Raw Shelled Hemp Seeds to further increase the nutritional content of this entrée.
5 large zucchinis, sliced into 1/8 inch strips
1 lb. lean ground turkey
1 large onion, diced
1 16oz can of plum tomatoes
1 22oz jar low sodium spaghetti sauce
¼ cup Mettrum Originals Raw Shelled Hemp Seeds.
1 garlic clove, crushed
¼ tsp. ground black pepper
1 16oz container light ricotta cheese
½ cup grated parmesan cheese
¾ cup shredded mozzarella cheese
2 tbsp. Italian seasoning.
Preheat oven to 375 degrees F.
In a medium frying pan, over medium heat, cook lean ground turkey until it’s browned.
Add onions, plum tomatoes, spaghetti sauce, garlic, pepper and hemp seeds. Mix well.
Create the cheese mixture by combining ricotta, Italian seasoning and parmesan cheese.
In a 9 x 13 baking dish add the first layer of meat sauce, using approximately 1/3 of the mixture.
Add a layer of zucchini on top of your meat sauce, followed by a layer or cheese mixture
Continue adding layers until the backing dish is full.
Top with mozzarella cheese.
Baking for 1 hour and serve while hot.