2019-02-01_Diabetic_Living

Turkey Sausage &
Zucchini Lasagna

ACTIVE: 45 min. TOTAL: 1 hr. 35 min.
EQU I P M E N T: Two 8­inch­square baking
dishes or foil pans
27g CARB

In this veggie-heavy lasagna, zucchini
slices fill in for some of the noodle layers,
trimming carbs without sacrificing flavor.

8 oz. sweet Italian turkey sausage
links, such as Jennie-O
(2-3 links)
1 10-oz. bag prewashed spinach
1 28-oz. can no-salt-added
tomato sauce
8 sheets no-boil lasagna noodles
1 cup part-skim ricotta cheese,
divided
1 cup shredded part-skim
mozzarella cheese, divided
3 small or 2 medium zucchini
(24 oz. total), trimmed and
thinly sliced lengthwise into
long strips
½ cup freshly grated Parmesan

cheese, divided (½ oz.)

1. Preheat oven to 375°F. Coat 2 8­inch­
   square baking dishes with cooking spray.


2. Remove and discard sausage casings;
   crumble the sausage into a medium
   nonstick skillet. Cook over medium
   heat, stirring to break up the meat, until
   cooked through, about 3 minutes. Trans­
   fer the sausage to a plate and set aside.


3. Add spinach to the pan and cook over
   medium­high heat, stirring, until just
   wilted, about 3 minutes. Transfer to a
   colander to drain. When cool enough to
   handle, squeeze out any excess water
   and coarsely chop; set aside.


4. To assemble the lasagnas: Spread
   1/3 cup tomato sauce over the bottom of
   each baking dish. Top each with a layer
   of 2 lasagna sheets and spread with
   another 1/3 cup of the sauce. Top each
   evenly with 2 Tbsp. each ricotta and
   mozzarella, then scatter over 2 Tbsp. of
   the spinach and 2 Tbsp. of the sausage.
   Top each with a layer of zucchini slices,
   then with 1/3 cup of the sauce and 2 Tbsp.
   each of the ricotta, mozzarella, spinach,
   and sausage. Repeat these layers 2
   more times (first with the pasta, then
   with the zucchini). Top each lasagna with

¼ cup Parmesan. Coat 2 pieces of foil

with cooking spray and cover both pans

with foil. Label and freeze one lasagna

for up to 1 month.

5. Bake the second lasagna, covered,
   until bubbling, about 30 minutes.


6. Uncover and continue baking until the
   cheeses are beginning to turn golden, 10
   to 15 minutes more. Let stand for 5 min­
   utes before cutting. Cut into four 4­inch
   squares.

TO COOK FROM FROZEN: Thaw over­

night in the refrigerator, then bake as

directed in Steps 5­6.

SERVES 8: 1 4­inch square each

CAL 262, CARB 27g (fiber 4g, sugars 8g), FAT 10g

(sat. fat 5g), PROTEIN 19g, CHOL 47mg, SODIUM

442mg, POTASSIUM 494mg.