Gluten Free Veggie Lasagna

Ground turkey -1 lb.
2 cloves of garlic
1 pint of mushrooms
1 cup of diced onioins,
1/2 cup chopped peppers

4-6 large zucchini
2 cups nonfat cottage cheese
1 cup parmesan cheese
2 eggs
1 tbsp parsley

14.5 oz can tomatoes, diced
8 oz can tomatoe sauce
6oz can tomatoe paste
basil, to taste
oregano, to taste

2 cups reduced fat mozzarella cheese

Brown turkey with 2 cloves of garlic, mushromms, onions and peppers. In separate bowl cream together cottage cheese, parmesan cheese, parsley and eggs. In a skillet simmer tomato sauce, diced tomatoes, and tomato paste, add basil and oregano to taste, (I bought the kind with it already added). Slice 4-6 large zucchini either in medallions or lenghtwise, place in large pot, cover with water and boil for about 10 minutes or until soft. In 9x13 casserole place small amount of tomatoe sauce mixture. Mix rest of sauce with meat mixture, set aside. In casserole layer 1/2 of zucchinis overlapping, then 1/2 of cheese mixture, 1 cup of mozzarella cheese, and 1/2 of tomatoe meat mixture. Second layer, rest of zucchini, rest of meat mixture, rest of cheese mixture and sprinkle 1 cup of mozzarella cheese on top. Bake at 350 degrees for 30-35 minutes or until bubbly. Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user HEYCHELLE.