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Creating Healthy Habits for Life With Linnette Johnson

Zucchini Lasagna

10/31/2016

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Ingredients
  • 2 1⁄2  medium zucchinis, sliced lengthwise about 1/4 inch thick
  • 1⁄2 lb lean ground beef or turkey or chicken ( or you don’t have to use any meat)
  • 1⁄4 cup onion, chopped (I omit due to allergies)
  • 2 small tomatoes, cut up
  • 1 (6 ounce) can tomato paste or sauce (depends on how thick you want this)
  • 1 garlic clove, minced (or garlic powder)
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon dried basil
  • 1⁄4 teaspoon dried thyme
  • 1⁄2cup low fat cottage cheese and low fat ricotta cheese (or low fat or fat free ricotta or just cottage cheese)
  • 1 cup mozzarella, shredded (I use 8 oz. divided or more or less.. depending on personal preference)
Be Creative with your ingredients because you can make this to your taste preferences along with more or less…
Directions:
Add cottage cheese/ricotta, half of shredded cheese and seasonings together in a bowl.
In (1 1/2-qt.) baking-roasting pan arrange with sauce on bottom for no sticking then a layer of zucchini then the the meat then a layer of zucchini and sauce then cottage cheese/ricotta cheese mixture then a last layer of zucchini. Top with remaining  zucchini, and sauce.
Bake uncovered at 350 degrees F for 60 minutes.
Sprinkle with remaining mozzarella cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.

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Linnette Johnson, MS, MA CNS-Candidate
Integrative Functional Nutrition
Health & Wellness Coach

Tel: ​240. 406. 4857
info@5ElementsCoaching.org
Hagerstown, Maryland
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  • Home
  • Meet Linnette
  • Nutrition Services
    • Menu Plans & More - Coming Soon!
    • Specialized Workshops- Coming Soon!
    • Community Work
    • MUIH Students Only
  • Health & Wellness
  • Blog
  • Recipes
  • Videos
  • Resources
  • Connect