I love cooking lately. Wish I had more time to do it. I do plan to roast tomatoes either tonight or tomorrow, but haven't gotten to it yet. That just sounds so delish.
Sliced my zucchini lengthwise, since the point is for the strips to act as the noodles of this lasagna. If you're wondering why I'd go to all this trouble to get rid of noodles-- it's South Beach and trying to find the least carby recipes possible. I sauteed the zucchini in olive oil with a little reduced fat parmesan to soften them up a bit and add flavor.
For the ricotta part, I used low skim ricotta cheese and added fresh basil and chopped tomatoes
While I was getting all of the other stuff ready, I was browning the ground turkey. I added previously sauteed red and green peppers and red onion to it. Once it was all cooked, I put in about 1/4 a jar of Ragu Alfredo sauce. The alfredo is in place of the traditional red sauce, as again, way fewer carbs this way. But I didn't add a ton since it's such a rich combination with the ricotta.
I used tomatoes in all stages to try to break up the rich cheesy Alfredo thing I had going on. They made a nice garnish on top too. I used two whole Roma tomatoes.
And the finished product, half gone: YUM.
I also put in a layer of fresh basil with the zucchini to help create some firmness. If I made it again, I would either omit the turkey and go full on veggie or use an extra lean hamburger. I don't know the turkey was just a little off in this. And I might take the time to make my own red sauce-- using a South Beach recipe that keeps it from getting too carby. Red sauce is just better in a lasagna.