Low-Carb Turkey Lasagna

Added to Recipes on Thu 08/05/2010

Makes 6 servings

 

Ingredients

4 large zucchini

4 tbsp olive oil

Garlic salt to taste

1 lb mushrooms

1 yellow onion

5 garlic cloves

2 green bell peppers

1 1/2 lb ground turkey breast

1 lb spinach, chopped

16 oz. non-fat cottage cheese

5 egg whites

16 oz. tomato sauce

4 tbsp olive oil

4 tbsp grated parmesan or soy cheese


Directions

Preheat oven to 350°F and preheat a grill or grill pan. Wash zucchini and remove both ends. Cut zucchini into thin, diagonal slices. Brush both sides of the slices lightly with olive oil and sprinkle with garlic salt. Grill the slices for 2-3 minutes per side until grill marks appear and moisture is reduced. Blend the mushrooms, onion, garlic and bell peppers in a food processor until finely chopped and spoon the mixture into a large bowl. Add the turkey, spinach, cottage cheese and egg whites, and stir until well combined. Cover the bottom of a 9" x 13" baking dish with half the zucchini slices. Layer half the mixture on top of slices. Repeat these steps. Pour the tomato sauce evenly over the layered mixture. Sprinkle with grated parmesan or soy cheese. Bake at 250°F for 1 hour. Let cool slightly, slice and serve.

 

Recipes courtesy Keri Glassman, MS, RD, CDN, Author of The O2 Diet.