I love zucchini, and it fits perfectly in this delicious lasagna. With plenty of cheese and sauce, you'll think you're cheating, but one only 310 calories or 8 Weight Watcher points!
Italian Sausage Lasagna with Zucchini19 oz turkey Italian Sausage
2 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
1 can (6 ounces) tomato paste
1/3 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon pepper
3 medium zucchini, sliced lengthwise
1 tablespoon butter
15 ounces ricotta cheese (I prefer low fat cottage cheese)
3/4 cup plus 2 tablespoons grated Parmesan cheese, divided
6 lasagna noodles, cooked and drained
3 cups (12 ounces) shredded 2% mozzarella cheese, divided
In a large skillet, cook sausage and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally. In another large skillet, cook the zucchini in butter until tender. In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside.
Spread 1-1/2 cups meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce.
Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce.
Bake, uncovered, at 350° for 45-55 minutes or until bubbly. Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use. Yield: 12 servings.
1 slice, CALORIES 310, FAT 14 g, CARBS 22 g, FIBER 4 g, PROTEIN 26 g, Weight Watchers Points plus: 8 points