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Zucchini Lasagna: Date Added: 22 Jan 2012
Listed in: Entrees
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Zucchini Lasagna
Ingredients

Thin slices of zucchini replace noodles in this recipe
Makes six servings

½ ground turkey, chicken or beef
1 small onion, chopped
1 (15 ounce) can tomato sauce
½ teaspoon dried oregano
1/8 teaspoon pepper
4 medium zucchini
1 8 ounce container low fat cottage cheese
1 egg
3 tablespoons flour
4 ounce shredded part-skimmed-milk mozzarella cheese

Cooking Instructions

In a 10 inch skillet over medium heat, cook the ground meat and onion until onion is tender about 10 minutes, stir with a spoon to crumble meat. Spoon off fat (if there is any). Add tomato sauce oregano and pepper, simmer until it comes to a boil, then reduce heat to low and simmer five minutes more.

Preheat oven to 350 degrees. Meanwhile, with a sharp knife, slice zucchini lengthwise into ¼ inch thick slices. In a small bowl combine cottage cheese with egg until well mixed.
In a 12” by 8 “ baking dish, arrange half the zucchini in the bottom of the pan, overlap edges if needed, and sprinkle with half the flour. Top with cottage cheese mixture and half the meat mixture. Repeat with remaining zucchini and flour; sprinkle with mozzarella cheese and then remaining meat mixture.
Bake 40 minutes until hot and bubbly. Let stand 10 minutes,. males 6 servings 195 calories ( calories calculated using ground turkey)

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