Healthy Zucchini Noodle Lasagna Recipe

May 18, 2013


I love when zucchini is on sale.  It means warm weather is here and it’s summer. It means loads of shredded zucchini for our favorite recipe – Zucchini Appetizer.  It means grilled zucchini for fun Grilled Veggie Sandwiches, like this favorite.

Also, it means lots of zucchini experiments. 


Especially experiments that consist of making zucchini ribbons!


 And lots of fresh mushrooms and Trader Joe’s Meatless Meatballs – or ground turkey.


 Healthy Zucchini Noodle Lasagna Recipe 

  • 1 bag of meatless meatballs, or 1 lb. cooked extra lean turkey or lean ground beef
  • i jar of your favorite sauce, thick is best – watery sauce will be watery
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced thin
  • 1-2 lbs. mushrooms, sliced
  • 15 oz low-fat or skim ricotta
  • 1 c. low fat cottage cheese
  • 1/4 cup Parmesan cheese
  • 1 large egg
  1. Preheat oven to 375*.
  2. Cook meat until cooked (draining fat if needed) or thaw meatless meatballs. 
  3. Slice zucchini into thin slices, add lightly salt and set aside for 5 – 10 minutes. Sprinkle with salt.  Blot with a towel to remove excess water from zucchini.
    1. On a hot, sprayed pan, sear zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.
  4. In a bowl mix ricotta cheese, parmesan cheese, cottage cheese and egg. Stir until combined. 
  5. In a 9×12 glass dish, spread some sauce on the bottom and layer the zucchini to top.
  6.  Then place some of the ricotta cheese mixture, then top with the mushrooms and meat.  Repeat until ingredients are used. 
  7. Sprinkle with more cheese. 
  8. Bake 40 minutes covered at 375°, then uncovered 20 minutes. 
  9. Let stand before serving. 


 Perfect with some multigrain bread!


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