Zucchini Lasagna

Name: Zucchini Lasagna Recipe
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 12
Ingredients: 900 grams Ground Turkey; 4 cup sliced Zucchini; 5.5 cup Ragu Light - Tomato & Basil; 5 tsp Garlic powder; 5 tbsp Chili powder; 2 cup (not packed) Cottage Cheese 1% Milkfat; 1 large Egg fresh whole raw; 3 cup shredded Cheddar or Colby Cheese Low Fat

Minutes to Prepare: 60
Minutes to Cook: 60

Number of Servings: 12

Ingredients

900 grams Ground Turkey 4 cup, sliced Zucchini 5.5 cup Ragu Light - Tomato & Basil 5 tsp Garlic powder 5 tbsp Chili powder 2 cup (not packed) Cottage Cheese, 1% Milkfat 1 large Egg, fresh, whole, raw 3 cup, shredded Cheddar or Colby Cheese, Low Fat

Directions

Brown Ground turkey, add garlic and chili powder when done. Drain excess fat off. Use mandolin or cheese slicer to slice zucchinis very thinly and set aside on paper towel to dry a bit. Mix cottage cheese with egg. Get a 9X13 pan and spray with no calorie Pam. starting with the zucchini layer cover the bottom of the pan with some overlap on each one, Then mix the sauce and meat together in a separate bowl and use about 1/4 to 1/3 depending on how many layer you want to have. I like thinner layers but maybe you prefer thicker ones. Then add 1/2 to 3/4 of a cup on top of that. Repeat instead of cheese on this layer use the cottage cheese mixture. Then keep layering until near the top of the pan, leaving a 1/2 an inch at the top so it does not bubble over. Cook at 350 until sauce bubbles up at sides and cheese is melted or approx. 45 minutes

Serving Size: 12 servings if made in a 9 X 13 pan

Number of Servings: 12

Recipe submitted by SparkPeople user IHAVEFOUR.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving