Trish's Carb-Lite Zucchini Lasagna

Zucchini, 5 cup, sliced
Ground Turkey, 2 unit, yield from 1 lb raw (replace with shredded chicken breast, ground chicken or use the leanest ground turkey to cut fat)

Mozzarella Cheese, part skim milk, 16 oz
Asiago Cheese, 8 oz
Parmesan Cheese, shredded
Newman's Own Organic Marinara Sauce, 1-2 jars
Mushrooms, cooked, 1 cup pieces
Onions, raw, .5 cup, chopped
Green Peppers (bell peppers), 1 cup, strips

The nutrition info for this is for a large serving; if needed eat a small square and fill meal out with a large salad with low-fat dressing.

Soon, I will substitute ground turkey with chicken breast, ground chicken and the leanest ground turkey to cut the fat more.

1. Slice zucchini and set aside
2. Cook ground turkey
3. Slice and chop your veggies
4. Use a long glass or metal baking dish
5. Start layering your ingredients
layer the bottom of pan with zucchini, next sauce, next ground meat, next cheese, next veggies, and continue to layer as you wish. The top layer shoud be zucchini with a little meat, some sauce, and cover with shredded cheese. Loosely cover dish with foil for baking (keep foil away from top of food so cheese doesn't stick to foil).

Bake the dish at 350 degrees for 1 hour; you may need to allow longer time, just monitor for your preference.

After baking, let stand and cool for about 30 minutes to allow the ingredients to meld so the squares will be tight on the plate when served.

Serving Size: Makes 9-10 larger squares in Long Baking Pan