Tuesday, August 26, 2014

Noodle-less Vegetable Lasagna

I've seen recipes that use zucchini for noodles, and decided to give it a try the other night.  By slicing the zucchini and squash longways, it is thin like lasagna noodles, but much healthier!  Our young children enjoyed it too, and since we have one child who needs to eat gluten-free, it worked out nicely for our family.  Enjoy!

2 zucchini
2 squash

1 cup cherry or grape tomatoes
1 cup fresh broccoli
1 cup fresh cauliflower
Spices (garlic, basil, oregano)

1 lb. turkey meat (optional)
1 jar tomato sauce

Mozzarella Cheese

Quarter the tomatoes and cook tomatoes, cauliflower, and broccoli in a pot with olive oil and minced garlic.  If possible, let it simmer for about 30 minutes.

Slice the zucchini and squash longwise, about 1/4 inches thick.  Arrange on a greased baking sheet and bake for 15 min in a 375 degree oven.

As the squash/zucchini are baking, brown the ground turkey meat.  Add the tomato sauce.
Combine the ground turkey mixture with the cooked vegetables.

Spread a small amount of the sauce in the bottom of a 9x13 baking dish.  Layer the zucchini and squash and top with 1/2 the sauce.  Top that layer with mozzarella cheese.  Repeat.

Bake  covered for 45 minutes in 375 degree oven.  Uncover and bake an additional 15 minutes.

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