Zucchini coming out of your ears? Never fear, Zucchini Lasagne is here!

This lasagne is delicious!  I got this recipe from my friend, Melanie Mitro.  She is a genius at reworking recipes and making them work for eating clean. 

I used a large zucchini and cut some of the slices too thick.  Be sure to cut the slices thin and make sure that they are cooked through by testing them when you pull the dish out of the oven.  I had to bake it an extra 1/2 hour to cook the zucchini thoroughly.  

Ingredients:

• 1 onion finely chopped
• 1 lb of lean ground turkey
• Sea Salt and Black Pepper to taste
• 1 tsp garlic powder
• 3 or 4 small zucchini sliced lengthwise
• 24 oz of low fat or 1% cottage cheese 
• 1 jar of no sugar added spaghetti sauce
• Non fat or low fat mozzarella cheese

Directions:

• Preheat Oven to 350 degrees
• Combine onion, ground turkey, salt, pepper, garlic powder in a skillet and brown turkey until no longer pink.
• Layer Zucchini in the bottom of your pan, then spread a layer of cottage cheese, follow that with a layer of ground turkey mixture, spread a layer of sauce on top.
• Repeat this over again.  Then layer one final row of zucchini on top and cover with sauce and a little sprinkle of mozzarella cheese.

• Cover with foil and bake in the oven for approximately 1 hour.
• Remove the foil and continue to bake for 10 more minutes then remove from oven and let stand for 10 minutes.

Yes it will be a little bit runny due to the water in the zucchini, sauce and the cottage cheese.  I used a slotted spoon to scoop out the lasagna which allows the liquids to stay in the dish.