The biggest upset about this dish is that it creates a lot of liquid in the pan with the combo of zucchini, and cottage cheese! The first time I made it, I just scooped out the excess liquid when it was done cooking and it was fine. The second time I made this, I sliced my zucchini and added a little salt to them then roasted them in an olive oil sprayed baking sheet at 350F for about 10 minutes to hopefully reduce the liquid. Then I put the meal together as normal. This method helped a little, but there was still a lot of liquid at the end. All in all, the liquid doesn't change the taste... I just wanted to warn you so you don't freak out when your lasagna has a lot of liquid at the end and you think you messed up! :)
Ingredients
1 large yellow onion, diced
1 lb 99% fat free ground turkey breast
4 large zucchini, sliced thinly lengthwise
24 oz low-fat or 1% cottage cheese
1 jar of spaghetti sauce (I used Muir Glen)
Low-fat mozzarella cheese, shredded
a dash of sea salt
a dash of black pepper1 tsp minced garlic
Directions
1. Preheat oven to 350 degrees F
2. Combine onion, ground turkey breast, sea salt, black pepper and garlic in a skillet over medium heat, cooking the turkey until it is no longer pink.
3. Layer zucchini in the bottom of your lasagna pan (I used a glass pyrex dish) just as you would lasagna noodles.
4. Spread 12 oz of cottage cheese over the layer of zucchini.
5. Add ground turkey mixture over cottage cheese.
6. Layer approximately 1/3 of the spaghetti sauce over the cottage cheese and turkey mixture.
7. Repeat steps 3-6.
8. Place your last layer of zucchini over the second layer of cottage cheese, turkey mixture and cottage cheese.
9. Top with tomato spaghetti sauce and add shredded cheese.
9. Top with tomato spaghetti sauce and add shredded cheese.
10. Cover with tinfoil and bake in oven for 1 hour at 350 degrees.
11. Remove tinfoil and bake for an additional 5 minutes at 350 degrees to brown cheese.
12. Let rest for approximately 10 minutes and ENJOY!
No comments:
Post a Comment