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    Zucchini Lasagna

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Zucchini instead of lasagna noodles? Yes, and a very tasty substitution it is!
    Serves 6

    List of Ingredients

    • 26 ounces ground 90% lean turkey or beef
    • 1 3/4 cups (one 15-ounce can) Hunt's Tomato Sauce
    • 1/4 cup water
    • 1 1/2 teaspoons JO's Italian Seasoning
    • 4 cups sliced zucchini
    • 2 eggs or equivalent in egg sustitute
    • 2 cups fat free cottage cheese
    • 1/4 teaspoon dried minced garlic


    1. Preheat oven to 350 degrees. Spray a 9-by-13-inch aking dish with olive-flavored cooking spray. In a large skillet sprayed with olive-flavored cooking spray, brown meat. Add tomato sauce, water, and JO's Italian Seasoning. Simmer for 10 minutes. Meanwhile, in another large skillet sprayed with olive-flavored cooking spray, saute zucchini until just tender. In a medium bowl, combine eggs, cottage cheese, and garlic. Spoon about 1 1/2 cups meat sauce into bottom of prepared baking dish. Layer half of zucchini over sauce. Spoon half of cottage cheese mixture over zucchini. Spread half of remaining meat sauce over top. Repeat Layers. Bake 42 to 48 minutes. Place baking dish on a wire rack and let set 5 minutes. Divide into 6 servings.

    Final Comments

    Each serving equals:
    HE: 3 Protein (1/3 limites), 2 1/2 Vegetable
    204 Calories, 8gm Fat, 25gm Protein,
    8gm Carbohydrate, 772mg Sodium, 1gm Fiber
    DIABETIC: 3 Protein, 2 Vegetable

    "Healthy Exchanges Food Newsletter, October 1996, pg. 1."




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