Lasagna Zucchini Noodles
Calories 480kcal
Ingredients
- 1 pound extra lean ground turkey (omit if you want to keep this a meatless dish)
- 1/2 cup mushrooms (omit if you want to keep this a meatless dish)
- 3 cloves garlic (omit if you want to keep this a meatless dish)
- 1/2 tablespoon olive oil
- 6 medium zucchini (omit if you want to keep this a meatless dish)
- 14 1/2 ounces diced tomatoes (omit if you want to keep this a meatless dish)
- 8 ounces tomato sauce
- 3 tablespoons tomato paste
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes (omit if you want to keep this a meatless dish)
- salt and ground black pepper (omit if you want to keep this a meatless dish)
- 2 1/2 tablespoons basil (omit if you want to keep this a meatless dish)
- 2 tablespoons fresh parsley leaves (omit if you want to keep this a meatless dish)
- 1 cup part-skim mozzarella cheese (omit if you want to keep this a meatless dish)
- 2/3 cup fat-free cottage cheese
- 1/3 cup low-fat ricotta cheese (omit if you want to keep this a meatless dish)
- parmesan cheese (omit if you want to keep this a meatless dish)
- 2 cups spinach (omit if you want to keep this a meatless dish)
- 2 medium zucchini (omit if you want to keep this a meatless dish)
- 1/4 cup water (omit if you want to keep this a meatless dish)
Instructions
- Prepare the zucchini noodles: Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside.
- Pat dry with a paper towel.
- (This step can be done up to 3 days in advance.
- Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.) Heat the olive oil in a large skillet over medium-high heat, add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
- Add the garlic and saute for 30 seconds to a minute or until fragrant.
- Add mushrooms and optional chopped zucchini, if using and saute for 4 minutes.
- Season with salt and pepper to taste.
- Add tomato paste, diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil.
- Bring to a boil and reduce heat allowing to simmer.
- Stir constantly until sauce begins to thicken (about 5 minutes).
- Add the ribboned zucchini noodles and cover with lid.
- After 2 minutes, remove cover, swirl the zucchini around using tongs to avoid sticking to the pan.
- Continue cooking until zucchini is tender (another 2-5 minutes).
- If adding spinach, stir in after 3 minutes and cover.
- Remove from heat and stir in mozzarella and cottage cheese.
- Taste and adjust seasonings as needed.
- Top with dollops of ricotta cheese.
- Cover with pan and allow to sit for 2-3 minutes or until the cheese has melted.
- Add water as needed if the sauce is evaporating.
- Recipe Notes *If zucchini is letting out too much water, mix 2 teaspoons cornstarch with 2 teaspoon of cold water in a small cup.
- Add to the pan before adding the cottage cheese.
- Bring to a boil to allow sauce to thicken up.
- Add cottage cheese as directed above
Originally posted 2019-02-20 18:48:17.
