This month I am dedicated to enjoying and loving everything I eat. Having a good attitude about and enjoying your meals is a big step in making “a diet” into a lifestyle. Try to change your thinking from, “I have to eat this because it’s on my diet”, to “I’m eating this because it’s good fuel for my body and I enjoy it”. I am guilty of this negative thinking, but I’m trying my darnedest to change it!
With this recipe for Zucchini Lasagna, it is hard to not be excited about eating it. Even my husband said, “I can’t believe you made a ‘real’ lasagna!”. Sssshhhh…don’t tell him it is zucchini!!
Print Recipe Zucchini Lasagna
Start by browning the turkey sausage. You can also use pork sausage if you wish, but it is higher in fat than turkey sausage. Using a large skillet over medium heat, add chopped onion and minced garlic to sausage. Cook until browned through.
While sausage is cooking, prepare the zucchini. Slice each end off the zucchini, then slice the zucchini in thin strips. I used a mandolin slicer and it was a breeze!
Next on the list is to prepare the cheese mixture. Add 6 oz container of low fat ricotta cheese, 1 egg, and 1/2 cup skim mozzarella cheese, and 2 tsp Italian seasoning to bowl. Stir well and set aside.
Okay, so let's start building the lasagna. Spray a baking dish with non-stick spray. Add single layer to zucchini to bottom of dish, then layer on cheese mixture, and finally a layer of the meat mixture. Repeat. Sprinkle top with parmesan cheese. Bake for 25-30 minutes or until bubbly, at 375 degrees.
There you have it! A delicious Italian dish that you can definitely LOVE! ~Lauren