Recipe by Jessie MacMillan
Barbara posted this recipe at FibroTalk. Barbara said, "Even if you HATE zucchini (which my kids do) try this -- you can't really taste that it's zucchini in there."
Top Review by 834027
I liked this. Since trying to really cut the calories left out the ricotta & parmesan cheeses. In same pan to save time & clean up I put the lasana noodles on one side for hubby & zucchini for me. Figured he'd get a little vegs. by it being in the same pan. Great way to eat together yet not the same meal.
- 1 lb ground round (increase to 2 lb if you like it meaty) or 1 lb ground turkey (increase to 2 lb if you like it meaty)
- 1 medium onion, chopped (optional)
- 1 cup sliced mushrooms (optional)
- 3 cups spaghetti sauce, divided
- 2 cups fat-free ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 1 teaspoon garlic powder (or to taste)
- 1 tablespoon oregano (or to taste)
- 1 tablespoon basil (or to taste)
- 6 -8 zucchini, thinly sliced lengthwise (these are your "noodles")
- grated parmesan cheese (optional)
Directions See How It's Made
- Preheat oven to 350.
- Coat two cookie sheets with oil spray or parchment paper.
- Lay the zucchini slices on the cookie sheets. Roast for about 15 minutes or until just slightly soft.
- Keep oven on and turn up to 400 degrees.
- While the zucchini is roasting, brown ground beef or ground turkey in a non-stick skillet.
- Add onion to the skillet when meat is almost done.
- Drain off grease.
- Add 2 1/2 cups of the spaghetti sauce, the spices, and the mushrooms to the skillet. Warm through.
- Coat a 9 X 13 pan with oil spray. Spread the remaining 1/2 cup of spaghetti sauce on the bottom of the pan.
- Layer 1/3 of the zucchini, 1/3 of the ricotta cheese, 1/3 of the meat sauce, and 1/3 of the mozzarella. Repeat the layers twice, being sure to end with mozzarella on top. If you want, sprinkle some grated parmesan cheese on the layers and on top.
- Bake in 400 degree oven about 45 minutes, until the cheese is lightly browned and bubbly.