Well, not only cheese, but the ingredients that goes with cheese are what makes every casserole especial. This lasagna and noodle free casserole is just amazing! With ground turkey and pasta sauce, the result is just ridiculously delicious! Check how it’s made and give it a try.
Lasagna Noodle Free
1½ cups onions, chopped
3 cups mushrooms, sliced
3 cups (~3 medium) zucchini, sliced into rounds (⅛” thick)
½ pound 99% fat-free ground turkey
½ tablespoon garlic, minced
¼ teaspoon Italian seasoning
Fresh cracked black pepper, to taste
1 (24 oz) jar pasta sauce, I used Classico Tomato and Basil or use your favorite
1 (15 oz) container fat-free ricotta cheese, see shopping tip
½ cup light mozzarella cheese, shredded
¼ cup Parmesan cheese, grated, see food fact
1 large egg, I like using Egg-Land’s Best
First heat the oven to 375°F and spray an 9-inch-9-inch baking pan with nonstick spray.
Microwave onions and mushrooms for 4 minutes an drain the liquid. Then microwave the zucchini seperatly for 3 minutes an drain of liquid.
Put the ground turkey and garlic in a large nonstick pan sprayed with nonstick spray. While you are cooking the turkey, break up the pieces and cook until browned. Add in 1 cup of pasta sauce, onions and mushrooms, italian seasoning and pepper. Mix until combined.
Mix the ricotta cheend and egg in a bowl until well combined.
On the bottom of the baking pan, spread 3/4 cup of pasta sauce, add 1/2 of zucchini. Spread 1/2 ricotta mixture over the top. Add on the turkey mixture then add the remaining zucchini over the top. Sprinkle mozzarella cheese all over the zucchini layer then top with parmesan cheese.
Bake for 25 minutes, covered.
Before cutting to slices, let the casserole sit for about 15 minutes.
for 1 slice
2g sat fat
Simple and flavory! This non-noodles lasagna is awesome. With the turkey layer, the mushrooms, the zucchini and of course the cheese, this casserole tastes like heaven. If you don’t believe me give it a try and you will see for yourselves.