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Zucchini Lasagna
Zucchini Lasagna

Before you jump to Zucchini Lasagna recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Inside the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. Those days are over, and it appears we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are unable to adjust things for the better without everyone’s active involvement. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. Continue reading for some ways to go green and save energy, largely in the kitchen.

A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old versions that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. Checking that the condenser is actually clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty uncomplicated to live green, all things considered. It’s concerning being functional, usually.

We hope you got benefit from reading it, now let’s go back to zucchini lasagna recipe. You can have zucchini lasagna using 6 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Zucchini Lasagna:
  1. Use 2 Zucchini
  2. Take 3 c fat free ricotta
  3. You need 1 pkg fat free mozzarella
  4. You need 1 jar Prego Sauce
  5. Provide 1 egg
  6. You need 1 lb ground Turkey
Instructions to make Zucchini Lasagna:
  1. Preheat oven to 375 degrees.
  2. Brown ground turkey in a pan, adding 1tbsp of minced garlic (optional)
  3. Add 1 1/2 cup of tomato sauce to turkey, mix thoroughly, and set pan aside.
  4. Take Zucchini and trim both ends, then proceeding to halve them. Using a sharp knife (I used a mandolin) to slice long thin strips.
  5. Grab your casserole dish, spray with nonstick oil, and a thin layer of sauce to prevent sticking.
  6. Lay down your first layer of Zucchini strips, being sure to cover bottom of dish. Then proceed to evenly lay your turkey and sauce mixture.
  7. Take your ricotta and egg and mixed together in a mixing bowl. Once combined, spread mixture over your turkey mixture evenly.
  8. Take 1/2 cup of your mozzarella and evenly sprinkle over ricotta.
  9. Layer remaining Zucchini. Top with rest of sauce and mozzarella.
  10. Cook uncovered for 45 minutes

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