No Noodles Lasagna - Recipe 1

I am beginning a 52 week healthy recipe challenge. At least once a week I am going to explore one NEW healthy recipe. Pinterest.com is my new best friend, and I am discovering a whole new world of blogs, resources and more on any and every topic! I found this recipe on dashingdish (a healthy food blog) that I am definately going to try this weekend. I will post a picture and review once I make it. Here is the website for the recipe:

http://www.dashingdish.com/2011/01/no-noodles-about-it-the-best-low-carb-lasagna/

The following was copied directly from dashingdish.com

Ingredients

For the Noodles:

• 6 large zucchini, cut lengthwise into 1/8 inch strips, should resemble thick lasagna type “noodles”

For the Meat Sauce:

• 1.25 lb lean ground turkey meat (you could also leave this out and make to make a vegetarian version!)
• 1 large onion, diced
• 2 cups fresh or frozen broccoli (or 2 cups of another veggie of choice)
• 2 cups fresh or frozen cauliflower (or 2 cups of another veggie of choice)
• 2 cups fresh or frozen chopped spinach (or 2 cups of another veggie of choice)
• 1 (25 ounce) jar of spaghetti sauce (I used one with 70 calories per 1/2 cup serving)
• 1 tbs garlic powder (or 1 clove garlic, minced)
• Pinch of salt and pepper, or to taste
• *Optional seasoning: 2 tbs of Italian Seasoning

For the Cheese Layer:

• 1 (16 ounce) container light cottage cheese (or light ricotta cheese)
• 1/2 cup grated parmesan cheese
• 3/4 cup shredded mozzarella cheese

*Note: If you don’t want to use zucchini for the ‘noodles’, you could also use a large eggplant, cut lengthwise into 1/8 inch strips, or 1 box no-boil lasagna noodles!

Method

1. For the noodle layer: Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.
2. For the meat sauce layer: In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies are de-thawed/begin to soften), stirring occasionally.
3. For the cheesy layer: Mix the cottage cheese and parmesan cheese together, ( this can be done right in the cottage cheese container!)
4. Put it all together: Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan. Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.
5. Finish it off: Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.
6. Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!

Enjoy! Love Katie

Servings: 8 huge slices!
Calories: 285 per slice
Weight Watchers Points Plus Value: 7 Per Serving