Zucchini Lasagna

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

It is very customizable you can omit the cottage cheese or add more veggies

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.