Zucchini Lasagna

Ooooooh! Looks good, doesn't it?!

I am happy to say that this went way beyond my expectations.

I really felt like I was having lasagna....I didn't miss the noodles at all.

Oh, yeah...did I mention this had NO NOODLES?

Nope. You use zucchini instead of pasta.

WAIT!

Don't run away screaming.

It is really, really tasty. I promise you won't even miss the pasta.

It is a little more soupy than regular lasagna but that just meant serving it with a slotted spoon and eating it in a bowl instead of a plate.

I can live with that.
(If you want a lazier version click here for our Lasagna Stuffed Zucchini.)

Zucchini Lasagna
(Slightly adapted from Dashing Dish)

Ingredients
5 medium zucchini
1 lb lean ground turkey
1 onion, diced
2 cups fresh broccoli, chopped small
2 cups fresh cauliflower, chopped small
2 cups fesh spinach, chopped

2 cloves garlic, minced

sprinkle of seasoning salt salt & pepper

	1 25 oz jar of spaghetti sauce (I used Healthy Choice) 2 cups cottage cheese (I used 1 %) 1/2 cup Parmesan cheese, grated 1 cup mozzarella cheese, shredded
	Directions Preheat oven to 425. Line a cookie tray with parchment paper, set aside. Slice zucchini into 1/8 inch slices. arrange zucchini on cookie sheet and bake at 425 for 5 minutes on each side. Remove from oven and then turn oven to 375. For meat sauce - 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 begin to soften), stirring occasionally. For cheese layer - Mix the cottage cheese and parmesan cheese together. To assemble your lasagna - Spray 2 8 X8 pans with cooking spray. (Can also be made in 1 - 9X13 pan) Our layers went like this: Meat Sauce Zucchini "noodles" Cottage cheese layer. Then, repeat that one more time - meat sauce, zucchini, cottage cheese. And end with - meat sauce, zucchini, sprinkle with Mozza cheese. That's 3 layers of meat, 3 layers of zucchini, but only 2 layers of the cottage cheese. Cover with tinfoil and bake at 375 for 50 minutes. Remove foil and bake for 10 more minutes, uncovered. Remove from oven and let sit for at least 10 minutes before serving. You really do need to let it sit for at least 10 minutes to re-absorb some of the liquid. If you find your lasagna is really soupy then serve it with a slotted spoon. For some weird reason Sue found hers turned out more liquidy than mine. We made them at the same time (hers is the darker 8X8 pan in the photos)  yet she had to use a slotted spoon to serve hers. I served mine in bowls because I think it would have been too runny for a plate, but I didn't need to use a slotted spoon. Go figure..... Anyway, this is delicious. Using Fitday the nutritional value is: 304 calories 11 fat 24.5 carbs 27 protein That is for 1/8 of the recipe! *Gasp* So for 1/4 of an 8X8 pan!! Yes, it is a huge piece! I tried to find a comparison nutritional value for "regular" lasagna but couldn't really find one. The ones I did look up averaged about 600 - 800 calories for an equal sized piece. I'll take 300 calories, thank you very much. I hope you give this recipe a try. Like I said above, it really did exceed my expectations. I will definitely be making this again.

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