For the first time I decided to try using zucchini in place of pasta to make lasagna. I’m not sure why I never tried it before, but I finally decided it was time. I thought it turned out really good.
3 medium zucchini
1 lb. ground turkey (or other ground meat)
3 – 4 cups spaghetti sauce (I did use a store bought sauce that is organic and contains no sugar, but you can easily make your own)
1 cup dry curd cottage cheese
sliced provolone cheese
grated Parmesan cheese
Preheat oven to 425 degrees.
Slice zucchini into 1/4 inch thick long slices. Place on a baking sheet and bake for 20 – 25 minutes until just slightly firm.
Reduce oven heat to 350 degrees.
In a blender mix the dry curd and the egg until it forms a smooth texture (it won’t be completely smooth, but the curds should be gone). Add a little water if it is not blending.
Brown ground meat on the stove.
Spread a cup of the sauce on the bottom of a 8 x 8 baking dish. Layer with zucchini slices to form one layer. Spread dry curd mixture over the zucchini. Add the ground meat, more sauce, and cheeses. Repeat layering until all ingredients are used. Make sure cheese covers the top.
Cover pan with aluminum foil. Bake for thirty minutes. Remove foil and bake for an additional 5 – 10 minutes.