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No-noodle Taco Zoodle Lasagna

Preheat oven to 375 degrees F. Using a mandoline slicer or knife, slice zucchini vertically into 1/4-inch thick slices (you should get about 10 good slices per zucchini). Lay vegetable slices onto baking sheets lined with paper towels, and sprinkle generously with salt (~1 tsp). Let rest while preparing filling. Meanwhile, in a medium-sized, lightly-greased skillet, brown meat. Add pureed tomatoes. . .

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Servings: 4

Prep Time: 00:20

Cook Time: 00:45

Main Ingredients

3 medium-sized zucchini, ends removed

1 pound extra lean ground turkey

1 , ten-oz can diced tomatoes and green chilies, pureed

juice of a lime

1/2 packet less sodium taco seasoning

1 1/4 cup part-skim ricotta cheese

1 large egg

1 cup shredded, reduced-fat mexican blend cheese

cooking spray

*salt for salting vegetables

Preparation

1Preheat oven to 375 degrees F.

2Using a mandoline slicer or knife, slice zucchini vertically into 1/4-inch thick slices (you should get about 10 good slices per zucchini).

3Lay vegetable slices onto baking sheets lined with paper towels, and sprinkle generously with salt (~1 tsp). Let rest while preparing filling.

4Meanwhile, in a medium-sized, lightly-greased skillet, brown meat. Add pureed tomatoes, lime juice, and taco seasoning and stir for a minute or two until ingredients are well incorporated; remove from heat.

5In a medium-sized mixing bowl, combine ricotta and egg; set aside.

6Using paper towels, blot vegetable slices to remove as much moisture and salt as possible.

7To assemble lasagna: Lay about five zucchini slices in a single layer onto the bottom of a lightly-greased square glass baking dish, overlapping if necessary. Layer five more zucchini slices on top, perpendicular to the first layer. Spread half of the ricotta mixture on top of the zucchini, followed by half of the meat mixture, and one-third of the shredded cheese. Repeat layers once more (zucchini, ricotta, meat, cheese), ending with remaining zucchini slices on top. Sprinkle remaining shredded cheese on top of the zucchini slices. Bake for 45 minutes. Let sit for at least 15 minutes prior to devouring!

Reviews: 0

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