Zucchini Turkey Lasagna

Feb 13, 2013

 I used to eat pasta on a weekly basis, and at least twice a week.
 Even worse, on my real lazy days; I would throw in a pre-made lasagna for dinner and call it a rough night. Maybe even grabbed a hefty scoop or two of ice cream on my way out of the kitchen- because who am I kidding…I love ice cream.
 I was on and off with exercise, consistently eating the same way I had my whole life, which means anything and everything. Although appearing to be thin to most, I was in no way a healthy person.
 Let’s get one thing clear, carbs are not the enemy. You need them! There is a certain kind of carbohydrate your body needs for energy, to stabilize blood-sugar levels and to keep you satisfied after meals. This is called complex carbohydrates (oatmeal, quinoa, potatoes, whole-grain pastas). You may be familiar with the bad carbohydrate called simple. These are primarily found in cakes, candy, sugars, etc. and although they also provide energy, they lack vitamins, minerals and fiber. 
 I have recently attempted to cut out simple carbohydrates, using whole grain pasta or vegetables as my substitute which made me feel amazing. This past week, the girl scout cookies came… which you can only guess what has happened. Yup, cookies to the face. I’ve been waking up feeling full and bloated. But what’s the problem with a couple cookies here and there, you ask? Not one thing. But by personal experience, I felt the difference.

“Keep healthy food in your kitchen and you will eat healthy food.”
I wanted to share with you a healthier version of lasagna that I found, tried and loved. It is from no other than skinnytaste. Although cheese is not particularly a clean option; there is no lasagna without cheese, so opting for part-skim cheeses is the healthier choice. The next time I do make this dinner, I plan to purchase a mezzaline knife to make my zucchini slices perfect and well-proportioned.

Zucchini Lasagna
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)


1 lb 93% lean beef * I used lean ground turkey meat
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8″ thick
15 oz part-skim ricotta
16 oz part-skim mozzarella cheese, shredded (Sargento)
1/4 cup Parmigiano Reggiano
1 large egg
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.