Zucchini Lasagna

  • 6 large Zucchini, cut lengthwise into 1/8 inch strips1
  • 1.25 lb Lean ground turkey meat
  • 1 large Onion, diced
  • 2 cups Fresh or frozen broccoli
  • 2 cups Fresh or frozen cauliflower
  • 2 cups Fresh or frozen chopped spinach
  • 1 25oz jar of spaghetti sauce
  • 1 tbs Garlic powder or 1 clove garlic, minced
  • Pinch Salt and pepper, or to taste
  • Optional Seasoning: 2 tbs of Italian Seasoning
  • 1 16oz container light cottage cheese or light ricotta cheese
  • 1/2 cup Grated parmesan cheese
  • 3/4 cup Shredded mozzarella cheese
  1. For the noodle layer: Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees.
  2. For the meat sauce layer: In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies are de-thawed/begin to soften), stirring occasionally.
  3. For the cheesy layer: Mix the cottage cheese and parmesan cheese together, ( this can be done right in the cottage cheese container!)
  4. Put it all together: Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan.
  5. Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.
  6. Finish it off: Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.
  7. Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm!

Source: http://dashingdish.com/recipe/no-noodles-about-it-the-best-low-carb-lasagna-ever/