Zucchini Lasagna - Bariatric Recipes
Servings: 4 (4 oz) servings
Calories: 230kcal
Ingredients
- 1 lb turkey Italian sausage
- 1 cup Marinara Sauce lowest sugar available
- 2 zucchinis
- 2/3 cup part-skim ricotta cheese
- 2 tbsp reduced fat grated parmesan cheese
- 1 egg white
- 1/2 cup shredded part-skim mozzarella cheese
Instructions
Lasagna
- Heat oven to 350F
- Thinly slice zucchini, sprinkle with salt, let sit 10 minutes, blot with paper towel.
- In a large skillet over medium heat, brown turkey sausage. Drain and return to pan.
- Add 1 cup marinara sauce to the pan and stir to combine.
- In a separate small bowl, add one egg white, 2/3 cup ricotta cheese, 2 tbsp parmesan cheese to bowl and stir to combine.
- In an 8x8 dish, layer meat sauce then zucchini, then ricotta blend and repeat once more. Cover with foil, bake 30 minutes.
- Remove from oven. Remove foil. Sprinkle mozzarella over top. Bake 20 more minutes.
Freeze Single Servings
- Let cool. Cut and transfer to food containers. Freeze for up to 6 months.
- To heat, remove lid and thaw for 2 minutes. Transfer to a plate and microwave another 2 minutes or until warmed throughout.
Nutrition
Serving: 4oz | Calories: 230kcal | Carbohydrates: 6g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 1560mg | Potassium: 772mg | Fiber: 3g | Sugar: 9g | Vitamin A: 853IU | Vitamin C: 56mg | Calcium: 289mg | Iron: 12mg