Lean and Green Noodless Eggplant & Zucchini Lasagna

OPTAVIA Counts:

• 1 Lean
• 3 Green
• 3 Condiment

Since I was a youngster, lasagna has been one of my favorites, and with this Noodles Eggplant & Zucchini Lasagna recipe, you can enjoy the same great flavor without the extra carbs! Is this possible for you to eat Italian cuisine every night? Make this Noodles Eggplant and Zucchini Lasagna and you’ll have a guilt-free Italian dinner that’s 100% nutritious and delicious!

• Difficulty
  Hard
• Servings
  4
• Cooking Time
  60 MINUTES
• Prep Time
  15 MINUTES

LEAN & GREEN NOODLESS EGGPLANT & ZUCCHINI LASAGNA

INGREDIENTS

• 1/2 lbs 94% Lean Ground Turkey
• 1 1/2 cups Italian Tomato Sauce
• 2 medium Zucchini, ends removed
• 1 large Eggplant
• 1 1/2 cup Part-skim Ricotta
• 1/3 cup Parmesan Cheese grated
• 1 large Egg
• 1 can Cooking spray
• One cup of mozzarella

LEAN & GREEN NOODLESS EGGPLANT & ZUCCHINI LASAGNA

INSTRUCTIONS

1. Preheat oven to 375 °F.
2. Using a mandoline slicer or knife, slice zucchini vertically into 1/4-inch thick slices (may not use some zucchini slices if not wide or long enough, save for another recipe). Slice the widest section of eggplant horizontally into 1/4-inch thick rounds (save the rest for another recipe).
3. Lay vegetable slices onto baking sheets and salt. Let rest for 15 minutes.
4. Meanwhile, in a medium-sized skillet, brown the meat. Remove from heat, and add tomato sauce. Stir to combine; set aside.
5. In a medium-sized mixing bowl, combine ricotta, one cup of mozzarella, Parmesan, and egg.
6. Using paper towels, blot vegetable slices to remove as much moisture and salt as possible.
7. To assemble lasagna: Spread one-third of the tomato meat mixture onto the bottom of a lightly-greased square glass baking dish. Top with a single layer of zucchini slices, followed by a single layer of eggplant rounds. Top with one-half of the ricotta mixture. Repeat layers twice more, alternating the direction of the zucchini slices, and ending on the last layer of eggplant rounds exposed (do not top with ricotta, you should be out of the mixture by this point). Sprinkle remaining mozzarella on top. 8. Bake for 45 minutes. Let sit for at least 15 minutes prior to serving.