So, I’m not sure if technically speaking we can call this lasagna. I am a nerd and looked up to definition. Lasagna does specifically refer to the pasta, BUT other people call it that so we can too!
I was inspired by a friend who tried something similar, the fact that I had a HUGE fresh zucchini from my Pawpaw’s garden and Hungry Girl’s recipe. I pretty much used her recipe as a big base and made it my own. I used sun dried tomato basil laughing cow cheese wedges instead of just the swiss. I didn’t use any noodles at all. I used cottage cheese instead of ricotta. I added ground turkey instead of mushrooms and spinach (because it’s what I had). Lastly, I topped it with just Parmesan and no mozzarella (because I didn’t have any).
So I give you what I’m calling…
Zucchini Noodle “Alfredo” Lasagna
Ingredients with points:
4 sun dried tomato laughing cow cheese wedges (4) or substitute any of the low fat Laughing Cow varieties
1 cup FF cottage cheese (3) or can substitute 1 cup fat free ricotta (5)
3/4 cup fat free sour cream (3)
1/4 cup egg beats (1) or can substitute 1/4 cup liquid egg whites / 1/4 cup egg beaters (1)
1 lb ground turkey (24)
6 tbsp reduced fat grated Parmesan topping, divided (6)
1 extra large zucchini or 3 small zucchini, end removed
1 medium vidilia onion
2 small bell peppers (I used 1 yellow and 1 green)
2 tsp. chopped garlic, divided
1/4 tsp oregano
1/4 tsp basil
1/4 tsp salt, divided
1/4 tsp pepper, divided
1 tsp Italian seasoning
Preheat oven to broil on low. Slice zucchini. I used my mandolin on the thin setting slicing length wise. You can also cut it in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Line a baking sheet with tin foil and begin broiling zucchini slices in batches to get a lot of the moisture out.
While zucchini is broiling add thinly sliced onion, bell pepper, and 1 tsp of garlic to a heated pan sprayed with olive oil cooking spray (if you aren’t counting points like I am, you can use olive oil, just be aware it will rise the nutrition facts). I added a couple of tablespoons of water to help the veggies cook down. I also sliced my onion and bell pepper on thin with my mandolin. You can also chop them if you’d like. I just like how pretty the round thin slices are. Add 1 tsp of Italian seasoning and sprinkle with salt. Add lean ground turkey. I used 85/15 BUT I rinsed it with warm water after to get the extra oil out. Drain (and rinse if you didn’t have the leanest meat) and set aside.
In a medium bowl, combine cottage cheese, egg beater (or egg whites), other tsp of garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir in ground turkey and set aside. To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave in 30 – 45 seconds intervals, stirring in between until very warm. Stir until smooth and set aside.
Change oven temperature from broil to 425. Spray an 8″ X 8″ baking pan with nonstick spray. Blot your zucchini slices to remove any excess moisture. Evenly place 1/3rd of the cooked zucchini strips on the bottom. Spread half of the cottage cheese-turkey mixture on top. Evenly top with a thin layer of zucchini, followed by 1/3rd of the sauce. Repeat layering with the same amounts of zucchini, cottage cheese-turkey mixture, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with remaining 4 tbsp Parm-style grated topping. Bake in the oven for 25 – 30 minutes, until bubbly and cheese starts to brown.
You can add salt and pepper to taste if you’d like. I served it with a side salad.
6 servings / 7 points a serving!