Zucchini Lasagna
1 T. olive oil
1 small onion, chopped
3 garlic cloves, minced
2 large zucchini
1 - 28 oz. can organic fire roasted tomatoes
1 - 6 oz. can tomato paste
1.5 tsp. dried basil or 1 T fresh basil, chopped
1.5 tsp. oregano
1 T. fresh parsley, chopped
1 lb. ground, lean turkey
salt and pepper to taste
3/4 cup Parmesan cheese
1 large egg
16 oz. cottage cheese
1 lb. fresh spinach
8 oz. mozzarella cheese
Preheat oven to 400 degrees. Heat oil in skillet over medium heat. Add onion and cooke for 2 minutes. Add garlic and cook 1 minute. Add turkey and cook for 10 minutes. Add the crushed tomatoes, tomato paste, salt and pepper and simmer for 20 minutes. While the sauce is simmering, beat the egg in a medium bowl. Stir in cottage cheese and 1/3 cup of the Parmesan cheese. Set aside. In a separate pan, cook spinach until wilted over medium heat.
To assemble, spread 1/3 cup sauces on bottom of 9 x 13 pan. Layer zucchini. Spread 1/3 of mozzarella, 1/2 of the cottage cheese mixture, and 1/2 of the spinach. Repeat. After the final spinach layer, spread remaining sauce and sprinkle remaining mozzarella and parmesan cheeses.
Base at 400 degrees for 30 minutes. Let stand 5 minutes before serving. ENJOY!
