Roasted Zucchini No-Noodle Lasagna

This is a delicious low carb and gluten free alternate lasagna that is satisfying and full of nourishing vegetables. 

Ingredients:

2t            olive oil

1lb          Italian-style poultry sausage

6c            marinara sauce

2.5lb      large zucchini trimmed

1lb          frozen peas, thawed

3              large eggs

1c            fresh parsley, chopped

1c            part-skim ricotta

1/3c       finely grated parmesan

Directions:

Heat oil in large skillet over medium high heat. Add sausage and cook until no longer pink. Stir in 4c of the marinara sauce and simmer until thickened. Heat broiler. Line 2 large sheet pans with foil and coat with olive oil spray. Slice zucchini lengthwise into 1/8” to 1/4” thick slices. Arrange slices in a single layer on prepared pans and coat tops with olive oil spray. Broil 6” away from heat until golden. Flip zucchini and broil until golden. Transfer to plate. Add peas, eggs, parsley, and cheeses to food processor. Pulse to combine. Season with 1/4t pepper. Heat oven to 350 degrees and coat 13”x9” baking pan with olive oil spray. Spoon one-quarter of the meat sauce in bottom of pan and top with one-quarter of the zucchini. Spread one-third of the pea mixture evenly on top. Repeat layering in same manner two more times. Finish with additional layer of sauce and zucchini. Sprinkle additional cheese on top if you’d like. Bake covered with foil for 25 min and then 10 min uncovered. Warm remaining 2c of marinara sauce and serve with lasagna.

Recipe found from Prevention.com: http://recipes.prevention.com/Recipe/RoastedZucchiniNoNoodleLasagna.aspx