Zucchini Lasagna

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 fresh spinach, chopped

2 cloves garlic, minced

Sprinkle of seasoning salt & pepper

1 25 oz. jar of spaghetti sauce
2 cups cottage cheese

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. 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 to re-absorb some of the liquid. If you find your lasagna is really soupy then serve it with a slotted spoon.