Turkey Zucchini Lasagna

By Jade Billings | Nova Scotia, Canada

Wholesome, filling and guilt free!

Servings: 9 | Prep Time: 35 | Cook Time: 35

Calories: 371 | Total Fat: 18g | Total Carbs: 20g | Protein: 34g

Ingredients:

2 large or 4 medium zucchini

1 lb. ground turkey

1 24oz. jar of favorite tomato sauce

1 can diced reduced sodium tomatoes

1½ c. ricotta cheese

1 c. fat free cottage cheese

2 cans of diced mushrooms

3 carrots, diced

2 c. frozen spinach, chopped

2 c. shredded low fat mozzarella cheese

Instructions:

1 c. frozen kale, chopped

1 small yellow onion, chopped

5 tbs. garlic, minced

1 tbs. oregano

1 tbs. basil

1 tsp. red chili flakes

1 tbsp. olive oil

1 egg

Salt and pepper to taste

1. Preheat oven on 350°F. Begin by using a mandolin to slice zucchini into very thin strips. If you do not have a mandolin, use a knife to slice. Lightly coat strips in olive oil and salt and pepper. Place in frying pan on medium heat until they have shrunk and start to become translucent. This will help reduce some of the liquid. Take them out of the pan and drain on a paper towel.

2. In the same pan, cook turkey, onion, garlic, spices and carrots until meat is browned and cooked all the way through. Drain and add mushrooms and tomatoes to the pan. Simmer on medium heat to reduce the liquid.

3. Thaw frozen spinach and kale and drain, then mix with ricotta and cottage cheese and egg in a bowl with salt and pepper to taste.

4. You can now begin layering your dish. Start by spooning a light layer of sauce on the bottom of the pan and place a layer of zucchini noodles on top of that. Add meat mixture and a sprinkling of grated cheese. Add next layer of zucchini noodles, then meat, and then sauce.

5. Continue this order until you are about halfway through the layering process. Around the middle of the layers add the spinach and cheese mixture to the pan. Then continue with your meat and zucchini layering. Add layer of shredded mozzarella cheese to the top and bake for 35 minutes until cheese is bubbling.

Comments:

If the lasagna is still slightly watery after cooking, use a turkey baster to remove excess liquid from pan.