21 Day Fix One Skillet Lazy Zucchini Lasagna
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 egg
- fresh ground pepper
- fresh basil
- 3 cloves of garlic minced
- 1 cup of shredded mozzarella cheese
- 1 1/4 cup of ricotta cheese
- olive oil cooking spray (i used my evo)
- 1 lb lean organic italian poultry sausage removed from casing
- 4 cups of zucchini sliced into thin half moons
- 2 cups of spinach chopped
- 1 cup of homemade tomato sauce (or no sugar added jar s
- 1 tablespoon san cheese plus more for topping
- Carbohydrate 0.155953125004713 g
- Cholesterol 0 mg
- Fat 0.0112014845319451 g
- Fiber 0.0671887547887947 g
- Protein 0.0442516504984047 g
- Saturated Fat 0.00236434120898964 g
- Serving Size 1 1 serving (118g)
- Sodium 0.120458686934229 mg
- Sugar 0.0887643702159184 g
- Trans Fat 0.00110720945842709 g
- Calories 1 calories
Spray an oven safe pan with olive oil spray and cook turkey sausage through. Add garlic to pan and saute for a minute, then add a zucchini and spinach. Spray with additional olive oil spray and cook until zucchini is crisp tender. Add in basil and stir. Remove from heat. Flatten veggies and meat down a bit with your spatula, and then cover mixture with tomato sauce. Mix one egg, and T of Parmesan cheese into ricotta and sprinkle with fresh ground pepper. Layer ricotta mixture on top sauce. Finally, top with mozzarella cheese. Place in your broiler on low for 5-10 minutes or until cheese gets nice and toasty brown. Keep an eye on it, as it happens fast! Remove from oven and let sit for a few minutes. Just before serving, make a small cut into the lasagna and very carefully drain out the excess water from the pan. While this step is optional, because zucchini releases so much water, I think it's worth it! Just use those oven mitts and be careful!! Top with extra Parmesan cheese and sauce, if desired. Enjoy!
