Zucchini Lasagna

One thing I love about summer is the ability to try out new recipes and actually have the time and energy to cook.  Tonight I decided to try out a recipe for zucchini lasagna.  It was DELICIOUS!  Definitely adding this one to my list of favorites!

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!