My family loves lasagna! But really, who doesn’t love lasagna? I don’t make it often because it’s pretty labor intensive. Also because I’ve gained 10 pounds since I started writing this blog, despite my efforts to make reasonably healthy, easy food for busy families. SOMEONE has to taste the recipes over and over before I put them out for the world to
critique enjoy and usually that someone is me! Soooooooo…. today I’m making White Zucchini Spinach Lasagna, which I hope will indulge my boys’ love of lasagna but also help me avoid white processed carbohydrates.
Zucchini makes a pretty nice, almost believable substitute for pasta, especially if pasta is not really your thing. I’m not really that into pasta, potatoes or bread so I often just eat a LOT of sauce with a teeny bit of pasta when I make spaghetti for the kids.
Please don’t be intimated by the long list of ingredients in this recipe; it is SUPER EASY to make!
White Zucchini Lasagna is a wonderful make-ahead meal; it’s one of those dishes that actually tastes better after a day or two.
If you do make it ahead, remove from the baking dish and put in several plastic or glass containers in the refrigerator to keep it from getting watery.
For this recipe, I’m slicing zucchini into nice, wide lasagna style noodles for a creamy, cheesy white lasagna that’s full of reduced fat cheeses and healthy spinach, mushrooms and zucchini.
(Plus a little ground turkey and sausage. Yum.)
Zucchini is EVERYWHERE in Georgia in the Spring and Summer! Not only that, it’s incredibly inexpensive. Today I found both Organic and Conventional zucchini at Kroger for the same price! So of course, I bought organic. $1.29 per pound. No brainer!
I tried to find nice fat zucchinis for my zucchini lasagna noodles. Organic produce is often blemished, but that’s part of the beauty, right?
The easiest way to slice the zucchini is with a Mandoline, but it is entirely possible to slice it with a knife. I just recently bought a Kitchenaid Mandoline on Amazon and love it! Mandolines also seemed a little scary to me this on is super east to use and have not cut my fingers even once! I I set it at 1/8 or 1/16th of an inch for my zucchini lasagna noodles. After trying both, I like 1/8 better. I plan to try making homemade potato chips with it next.
White Zucchini Spinach Lasagna is lower in Carbs than regular Lasagna
I made this recipe with a combination of ground turkey and ground italian sausage combined with onions, garlic, mushrooms and spinach plus some low fat cream cheese to make a creamy sauce.
The cheese layer is controversial! Some people insist on Ricotta, some swear by Cottage Cheese. I split the difference: I used 16 ounces of low fat Cottage Cheese combined with 15 ounces of low fat Ricotta and about 4 ounces of crumbled Goat Cheese. It’s a delicious combination, especially when you combine it with some oregano, basil and spinach! If you hate Goat Cheese, leave it out but it doesn’t overpower this White Zucchini Spinach Lasagna at all, I promise!
Here’s the layering order I like: zucchini, then meat mixture, then cheese mixture. Repeat, add parmesan and you’re good to go!
I originally intended to add a mozzarella layer but I forgot to buy it and the finished lasagna seems fine without it: full of flavor and texture! Would you add a mozzarella layer to this? I love reader comment and always welcome your input!
Now, can someone come over and help me with the dishes?
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White Zucchini Spinach Lasagna
A Lower Carbohydrate Lasagna that’s full of Flavor and packed with nutrition!
1 pound ground turkey
1/2 pound ground italian sausage
3 or four large zucchini
1 8 ounce package light cream cheese
1 16 ounce container reduced fat cottage cheese
1 15 ounce container reduced fat ricotta cheese
1 four ounce container crumbled goat cheese
3/4 cup shredded mozzarella cheese
1 medium onion, chopped
2 teaspoons garlic powder
2 teaspoons dried oregano or 6 teaspoons fresh chopped oregano
2 teaspoon fresh basil or 6 teaspoons fresh chopped basil
1 pound fresh mushrooms, chopped
1 pound baby spinach, chopped
1/2 cup parmesan cheese, grated
Pinch of crushed red pepper flakes.
salt and pepper to taste
- Peel zucchini and slice into lasagna shaped noodles using a sharp knife or mandoline.
- Place on paper towels and sprinkle with salt to remove water.
- Let stand for about 15 minutes.
- Sprinkle with garlic salt and grill in a grill plan over medium high heat for about five minutes per side.
- Brown turkey and sausage over medium high heat until almost done, then add onions and cook until slightly softened.
- Add mushrooms, spinach, 1/2 the basil and oregano and cream cheese, stir until combined and cheese melts. Salt and pepper to taste. Add red pepper flakes if desired.
- Combine ricotta, cottage and goat cheese with eggs and remaining herbs. Salt and Pepper to taste.
- Layer zucchini, meat mixture, cheese mixture, mozzarella mixture, repeat.
- Top with Parmesan. Bake at 375 degrees for 1 hour.
- Let stand 15 minutes before serving.
- Grilling zucchini is optional but will make the dish less watery. This lasagna will firm up if stored overnight in the refrigerator so it’s a great make ahead meal.