[little chick]

Hello chickies I am wondering if someone may be able to help me out with a recipie. I seen this on a tv cooking show. It is a veggie Lasagna. Instead of using noodles you can use eggplant and zucinni. I think you slice them like and then grill them and then use them in place of the noodles. Has anyone heard of this or may have the recipie. Any help would be helpfull. Thanks chicks your the best.

LC

[Kelly J]

This is the recipe I have. It has always turned out really good for me although the moisture in the zucchini tends to make it a little watery on the bottom of the pan. I think I got this from Family Circle originally and modified it to be SBD-friendly.
Good Luck!

Zucchini Lasagne

4 medium zucchini or summer squash ~ around 2 1/2 pounds
1/2 tsp. dried Italian herb seasoning
1/8 tsp. salt plus 1/2 tsp.
1/8 tsp. black pepper plus 1/2 tsp.
1 1/4 lbs. ground turkey or beef
2 cups prepared low-cal pasta sauce
16 oz. low-fat ricotta
1 egg
1/4 cup grated parmesan
8 oz. shredded part-skim mozzarella

1. Heat oven to 425 degrees. Coat two 15x10x1-inch baking pans with nonstick cooking spray. Cut each zucchini lengthwise into 1/4 inch thick sections. Spread on prepared pans in single layer; season with Italian seasoning, 1/8 tsp. salt and 1/8 tsp. pepper.
2. Bake zucchini slices in 425 degree oven for 25 minutes, turning over once halfway through baking.
3. Meanwhile, in large skillet brown ground turkey; cook, stirring to break up clumps, until no longer pink, about 4 minutes. Stir in 1/4 tsp. salt, 1/4 tsp. pepper and pasta sauce; cook 2 minutes. Remove from heat.
4. Remove zucchini slices from oven; set aside. Reduce oven temperature to 375 degrees.
5. In food processor, combine ricotta cheese, 1/4 tsp. salt and 1/4 tsp. pepper, egg, and 2 tbsp. parmesan. Pulse until all ingredients are combined and mixture is smooth.
6. Assemble: Lay half the zucchini slices, covering bottom of dish in bottom of 13x9x2-inch baking dish. Spread zucchini with ricotta cheese mixture. Top with ground turkey mixture. Spread mozzarella cheese over turkey layer. Sprinkle with remaining 2 tbsp. grated parmesan.
7. Bake lasagna in 375 degree oven until cheese is browned and sides of dish are bubbling, about 35 minutes. Let stand at room temperature for 10 to 15 minutes before serving.

[little chick]

Thank you.

[Ruthxxx]

Little Chick, I make lasagna using eggplant sliced about 1/4" thick. Check out the Eggplant Lasgana Recipe in the Entrees Phase I stickies.

[annarenee]

LC, I make eggplant lasgana all the time and it's yummy!! You should try it.

[turtledove]

Just cut the eggplant in slices not to thick about 1/2 inch thick fry them up then layer it all like you would lasagna. Dip eggplant in egg then flour then fry in oil olive oil is best. Lots of success.

[Ruthxxx]

I think Little Chick was looking for a lower calorie, lower carb and lower fat recipe in keeping with the South Beach Guidelines. That's the way I usually do eggplant and it certainly can soak up lots of oil! Sure is yummy though.

[little chick]

Thanks for all the help chicks.