Noodle-less Zucchini Lasagna

2 cups zucchini, sliced thin on a mandoline
1 cup mushrooms,chopped
2 cups tomato sauce
15 oz. ricotta cheese
16 oz. ground turkey breast
2.5 oz. whole milk mozzarella cheese
1 oz.parmesan cheese
1 egg
Thyme, garlic powder, onion powder, salt and pepper to taste.

Don't skip the post-baking rest or else it will fall apart!

Preheat the oven to 375 degrees F.

Brown the turkey, and then add the mushrooms, seasonings, and tomato sauce. Simmer while you prepare the rest of the filling.

Combine the ricotta, 2 oz. of the mozzarella, .75 oz. of the parmesan cheese, and egg. Mix thoroughly and then season with salt, pepper, and about a tsp. of thyme or oregano.

Lightly grease an 8x8 baking dish and put a thin layer of the tomato sauce mixture on the bottom of the pan. Add a layer of zucchini, and then a layer of the ricotta mixture. Repeat layers until you use up all of the filling, and then top with the remaining cheese.

Bake for 40-45 minutes and then allow it to rest for 15 minutes before cutting into slices.

Makes 9 servings.

Serving Size: Makes 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user BANANAFISH711.