Wednesday, June 15, 2011

Recipe: Zucchini Lasagna

This is a light summer dish that is the answer to too many garden zucchini coming all at once!

Zucchini Lasagna

1 large onion, minced
2 cloves garlic, minced
1 24-ounce jar tomato sauce
1 pound extra lean ground turkey or chicken
Salt and pepper to taste
1 egg
2 cups low-fat cottage cheese
1 tsp whole wheat flour
1/2 cup skim mozzarella, shredded, divided
3 medium zucchini sliced into nine 1/4-inch-thick strips lengthwise

Preheat oven to 350 degrees F.  In a large nonstick frying pan, saute ground turkey with onion until meat is browned and onion is tender.  Add tomato sauce and cook on medium-low together for 10 minutes or until flavors are blended.  Add minced garlic, season with salt and pepper to taste, and remove from heat.
In a small bowl slightly beat egg.  Stir in cottage cheese, flour, and 1/4 cup mozzarella cheese.  Layer 3 zucchini strips on bottom of a greased quart size (approximately 6 inches by 9 inches) roasting pan.  Spoon 1/2 of meat mixture over zucchini and spread evenly; spoon 1/2 of cheese mixture over meat and spread evenly.  Add another layer of zucchini, meat, and cheese.  Top with remaining three zucchini strips, and bake uncovered for 30 minutes.  Sprinkle reserved 1/4 cup mozzarella over top and bake for 10 minutes more.  Let stand for 10 minutes before cutting and serving.

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Dedicated to the responsible production and preservation of healthy home-grown food to the glory of God. Isaiah 55:10 The rain cometh down, and the snow from heaven, and returneth not thither, but watereth the earth, and maketh it bring forth and bud, that it may give seed to the sower, and bread to the eater. Organic, or not? We try to raise vegetables organically, using compost and manure. The addition of chickens to our hobby farm means plenty of organic nitrogen to compost! This site gives credible reference to planting information contained in the Farmer's Almanac (