Lasagna is hands down my favorite dish, and over the years it has become my specialty! There’s nothing better than a homemade lasagna right? The classic recipe is hard to beat, but I was up for the challenge to make it even better. At first I was skeptical about substituting the pasta for the zucchini, but holy mother was I glad that I did! It was so delicious that the whole dish was gone in less than 24 hours in my house!
ZUCCHINI: contrains manganese which helps out body produce collagens. It is essential for efficient wound healing.
• 4 large zucchinis
• 14 oz tomato paste
• 14 oz diced tomatoes
• 3-4 garlic cloves
• 1 small yellow onion
• salt and pepper
• olive oil
• 10 ( or depending on your taste) basil leaves
• 1 lb of lean ground turkey
• 15 oz part skim ricotta
• 1 egg white
• 1/4 cup grated parmesan cheese
• part skim mozzarella cheese
This recipe takes some time, therefore I recommend making the tomato sauce a day before and storing it in the refrigerator. Start by cutting up the onion and garlic into small pieces. Drizzle olive oil onto a pan and cook the onion and garlic on medium. Once the onion start turning a little brown, mix in the ground turkey and fully cook until it is brown. Then, add the the tomato paste and diced tomatoes. Lastly mix in the chopped up basil leaves. The sauce should be very thick not watery. Do not add extra water to the sauce.
Once the tomato sauce is done set it aside. For the zucchinis, start by washing them and cutting of the ends. Then cut them in half and into thin layers.
( Watch the video for a quick demonstration on how to cut the zucchini)
The next few steps are very important, do not skip any! Once you have cut the zucchini in thin layers lay them down on a flat surface. Lightly salt and leave for 10 minutes. While you are waiting, turn on your grill. When the time is up your zucchini should look like this:
Now were going to mix the cheeses together. Start with either cracking an egg and taking the yolk out, or measuring the egg white according the the carton’s directions. Pour it into a bowl and mix it with the parmesan and ricotta cheese. Then mix half of the tomato sauce with the cheese. When the mixture is done get a medium sized baking dish and layer the normal tomato sauce at the bottom. Next, place the zucchinis on top and add the cheese mixture and sprinkle mozzarella. Start again with the tomato sauce and repeat the steps finishing with zucchini and mozzarella on top.