Zucchini Lasagna

I’m back.  Here’s my usual breakfast:

My lunch is a little prettier:

Low sodium turkey breast on whole wheat with cucumbers, tomatoes, spinach, and swiss cheese.

But the real star of today was my zucchini lasagna for dinner:

Before work, I assembled this delectable creation, then the man popped it in the oven before I got home.  Here’s how I did it:

First I cut up 5 large zucchini and 3 large yellow squash into my “noodles” like so:

Meanwhile, I had cooking a chopped onion with a pound of turkey breast, then added a couple of jars of spaghetti sauce.  Then assembled like lasagna:

First layer:

Second layer, add sauce and a little cheese of choice:

Third layer, yellow squash:

Fourth layer add fresh spinach:

Fifth layer, sauce and cheese.  For the cheese, I mixed one egg with 4 ounces of grated parmesan and about a cup of Italian blend shredded cheese:

Sixth layer, zucchini again:

Last layer, sauce and cheese:

Baked at 350 for about 45 minutes and voila!

It did get a little watery from all the veggies, but I just poured it off.  I thought maybe I should have cooked the squash and zucchini first, but it turned out awesome, the veggies still had a nice bite to them without getting mushy.  I loved it.   It would be great for the low carb crowd.   Definitely a keeper!  Hope you try it!

2 thoughts on “Zucchini Lasagna

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