Zucchini Lasagna

A delicious spin on Lasagna, sure to please the whole family.


  • 2 Lbs Zucchini
  • 1 lb ground turkey
  • 2 cups chopped portobello mushrooms
  • 2 gloves garlic
  • 1   24-26 oz jar chunky style pasta sauce
  • 1   8 oz can tomato sauce
  • 1 tsp. dried basil
  • 1 tsp. dried oregano, crushed
  • 1 egg, lightly beaten
  • 1   15 oz container fat free ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • nonstick cooking spray


  1. Preheat broiler.  Trim ends off zucchini. Cut lengthwise into 1/4 inch slices. Lightly coat both sides of slices with cooking spray; place half the slices single layer on a wire rack set on a large baking sheet.  Broil 5-6 inches from heat 12-14 min or until lightly browned, turning once.  Repeat with remaining zucchini slices. Reduce oven temp to 375 degrees.
  2. In large skillet cook turkey, mushrooms and garlic until meat is browned.  Remove from heat.  Stir in the next 5 ingredients into skillet.  In a bowl combine egg and ricotta cheese.
  3. Spread 1 cup meat sauce in a 13x9 in baking dish.  Top with zucchini slices to cover.  Spoon half the ricotta mixture on zucchini and spread lightly. Sprinkle with 3/4 cup of the mozzarella cheese. Top with half the remaining sauce and repeat layers.
  4. Bake uncovered 20 min. Sprinkle with remaining cheese. Bake 10-15 min or until cheese is melted. Let stand 10 min before serving.