summer "skinny" lasagna
For the Meat Sauce:
1.25 lb Lean ground turkey meat
1 large Onion, diced
2 cups Fresh or frozen chopped spinach
1 25oz jar of your fave red sauce or homemade.. here is my recipe..... http://europeancutie.blogspot.com/2013/04/italian-sunday-gravy-tomato-sauce.html
1 tbs Garlic powder or 1 clove garlic, minced
Pinch Salt and pepper, or to taste
Optional Seasoning: 2 tbs of Italian Seasoning
For the Cheese Layer:
1 16oz container light ricotta cheese
1/2 cup Grated parmesan cheese
3/4 cup Shredded mozzarella cheese
For the noodle layer: Preheat oven to 425 degrees. Spray a cookie sheet with non-stick cooking spray, arrange zucchini slices and season with salt and pepper. Bake zucchini slices for 5 minutes on each side, then remove from oven. Set zucchini slices aside and lower oven temperature to 375 degrees
For the meat sauce layer: In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies are de-thawed/begin to soften), stirring occasionally.
For the cheesy layer: Mix the ricotta cheese and parmesan cheese together.
Put it all together: Spray a 9×13 baking dish with non-stick cooking spray. Begin by spreading 1/3 of the meat sauce in the bottom of the pan.
Follow meat sauce with a layer of zucchini slices, followed by a layer of cottage cheese. Repeat the layers until casserole dish is full.
Finish it off: Sprinkle the mozzarella evenly over the top. Cover with foil and bake at 375 degrees for 1 hour.
Remove foil and bake or broil another 5-10 minutes until cheese is browned. Remove from oven and let rest for about 10 minutes before slicing, and serve warm! enjoy!