Zuchinni Lasagna

Honest to God - this tastes like the real thing...just make sure you have a baster, or lots of paper towels, as the zuchinni puts off a lot of water.

 

3-4 long green zuchinni squash (the less curve the easier)
6 cups Low Carb Marinara (I usually make my own)
2 lbs ground meat (any combo of turkey, chicken, or beef)
1 Tbsp minced garlic
2 eggs
15 oz ricotta
8 oz Mozzarella, shredded
8 oz Italian Mix cheese, shredded
2 Tbsp Italian seasoning

 

Cut the zuchinni lenghtwise, into about 1/4 inch strips, they will kind of resemble lasagna noodles. Pat them dry on paper towels (the more moisture you get out now, the better).

Brown the mean w/ the garlic, salt and pepper to taste & drain.

Mix the eggs with the ricotta in a small bowl.

Spray lasagna pan with olive or canola oil and being to layer -

• zuchinni
• meat
• ricotta mixture - smooth the best you can, it doesn't have to be perfect.
• sauce (about 1.5-2 cups)
• Mozzarella Cheese
• Italian seasoning

Repeat and use the Italian Cheese Mix on the 2nd layer.

Continue to layer until all ingrediants are gone - ending with cheese. I usually end up with 3 layers of everything except the meat, which is usually only two. Sprinkle top of cheese with additional italian seasoning.

Bake for 35 minutes uncovered, or until cheese is brown and bubbly. Cover with foil and continue to cook for an additional 25 minutes. Remove excess liquid every 15 minutes with the baster, and make sure to put a larger pan under the lasagna, or you will have a MESS!

After you remove the lasagna, you may find that there is still a lot of liquid along the edges. Use your baster to remove it, or blot it gently (don't get the cheese) with numerous paper towels.

This reheats fabulously and is actually better the next day! You won't even miss the noodles - I promise!

Ground Turkey Feta Mexican “Lasagna”

1 medium white onion
2 Tbsp garlic
3 Tbsp Olive Oil
½ Green Pepper – chopped
2 tsp salt
1 tsp black pepper
1 lb ground turkey
1 box frozen spinach
1 can diced tomatoes, drained
2 pickled jalepenos, diced finely
¼ tsp crushed red pepper (can omit if you don’t want the heat)
6-10 drops hot sauce (optional)
½ tsp oregano
¼ tsp thyme
½ tsp chili powder
1/3 c. dry white wine (I used Pinot Grigio)
4 oz. Feta Cheese
¼ c. Parmesan Cheese
½ c. Mozarella Cheese
4 Low Carb Tortillas

Serves 4-5

Heat Oven to 375. Saute onions, pepper, and garlic in olive oil in a large (deep) frying pan at a medium high heat. Once onion is translucent, add 1 tsp of salt and ½ tsp pepper. Add ground turkey and break up, stirring frequently. Defrost and squeeze excess moisture out of spinach. Once ground turkey is cooked through, add spinach, tomatoes and jalepenos, crushed red pepper, remaining salt and pepper, oregano, thyme, chili powder and hot sauce and wine. Allow wine to reduce by half and then add the feta. Turn heat down and stir frequently, allowing feta to distribute its flavor throughout the mixture (About 5-8 minutes)

Prepare round corning ware dish by spraying with cooking spray. Begin to layer by starting with a small amount (approx 1/3 cup) of meat mixture on the bottom, then a tortilla, then 1 c. of meat mixture (or approximately 1/4 of what is left), then tortilla – and so on, until you use your final tortilla. You should end with the meat mixture. Top with parmesan cheese, then mozzarella. Cook covered for 10 minutes in the oven, then remove lid/foil and cook for an additional 15-20 minutes until cheese in golden brown and bubbly. Serve with salsa, sour cream, or anything else you would usually have with a Mexican dish.

(It’s pretty spicy as made by the recipe…if you’re not feeling the “kick” don’t use the hot sauce or the crushed red pepper)