Zucchini Lasagna

I don't know about you but I LOVE lasagna! The only problem is I don't want all those noodles to negate all my hard work I've put in during my workout that morning.  With this dish you can enjoy the idea of lasagna and feel great about getting your veggies in without messing up your diet.  I like  to season all my ground turkey up like classic taco meat but you can also use your regular italian seasonings as well.

Ingredients

• 3-4 zucchini, sliced thinly lengthwise
• 1 lbs lean ground turkey, browned
• low sodium organic taco seasoning
• 1% cottage cheese
• 1/2 yellow onion, chopped
• Sugar free spaghetti sauce.  I use San Marzano Marinara if I don't have any homemade already 
• Shredded Low fat mozzarella
• 1/2 block of fat free cream cheese
• Olive oil non-stick spray
• Oat Nut bread or a nice grainy bread- optional

• Preheat oven to 350.
• Brown turkey over medium heat till fully cooked. Add in onion and cook till translucent. Add 2/3 cup of water and taco seasoning and cook till liquid is gone.  I like to use my le creuset square baking dish for this one but you could use a rectangle pan as well. I like mine deep dish.  Spray with olive oil non-stick spray. Layer sliced zucchini in the bottom of your pan.  Top with a layer of cottage cheese, then  1/3 of your turkey and onion mixture and then 1/3 of your spaghetti sauce. 
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• Continue your remaining layers the same way. Top with a thin layer of low fat mozzarella  Cover with tin foil and bake 1 hour. Remove tin foil and back an addition 5 minutes to get your cheese nice and bubbly. 

If you want a cheese bread, melt a little mozzarella on top of Oatnut or a nice grainy bread under your broiler.

*Note- I like to ladle off the excess liquid before serving. The zucchini tends to release lots of water.  This doesn't come out in perfect squares but it's super yummy and my family requests it often!