Tuesday, April 7, 2009

Low Carb Lasagna

2 pounds lean ground turkey
1/2 small yellow onion, diced
1/2 red or green bell pepper, diced
16 ounces fat free ricotta or fat free cottage cheese
3 egg whites
8 ounces tomato sauce (use low sodium)
1/2 small can tomato paste
2 medium zucchini or eggplant, sliced lengthwise
One or two cloves garlic, crushed
8 ounces low fat mozzarella cheese, shredded
1/2 C Parmesan cheese, shredded
Salt and pepper to taste
basil oregano

Brown the meat in a non-stick pan. When meat is nearly done, add the onions and bell pepper and saute until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste. Mix well; add seasonings and simmer until quite thick.

Beat the eggs and ricotta together, and add salt and pepper, basil and oregano.

Preheat oven to 325-degrees.
Spray a 9 x 13-inch baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchini/eggplant. Spread zuchinni with the ricotta mixture. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325-degrees until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)