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Lasagna Zucchini Noodles

25 minutes
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

Nutrition

Calories: 480kcal