Zucchini Lasagna

My husband is Italian so of course he loves those amazingly good but fattening dishes, such as Lasgna.  Ok let's be honest WHO DOESN'T!!!

I am far from an Italian or an Italian cook at that! But I enjoy cooking and I enjoy creating  healthier dishes for my family to enjoy.  

We grew zucchini, basil, oregano and tomatoes in our garden this year so I though... Why not!! 

Although I will be honest I cheated And skipped using the tomatoes and bought organic tomato sauce! 

Don't worry though I dolled it up so its half homemade! (You can tell I'm not an Italian .... Hahaha)

In this recipe I used the zucchini as the noodles to create a delicious low carb and gluten free lasagna! I promise, you won't miss the noodles! 

I also used ground turkey instead of beef to cut on fat and keep it more lean! 

Here is what you will need 

- 1 lbs of lean ground turkey 

- 2Tbs minced garlic

-1 small white onion diced 

- 1 1/2 cups chopped mushrooms 

- 2tsp garlic salt

-1 Tbs Italian seasoning 

-two jars organic tomato sauce 

- 3tbs fresh chopped basil 

- fresh oregano 

-2tsp garlic salt 

- 3 medium/large zucchinis ... Sliced 1/8" thick 

- 15 oz part skim ricotta 

-16 oz part skin mozzarella cheese (shredded) 

- 1/4 cup grated fresh parmigiana 

So what I do first is slice the zucchini with a mandolin to keep it thin and a consistent thickness.  (I used three medium to larger zuccs)

Once they are all sliced I place them out on paper towels and lightly salt an let sit for 10 minutes. This pulls out some of the  moisture. (After ten minutes dab with paper towel ) 

While that's sitting I start to brown the turkey in large sauce pan. 

While the turkey is cooking I dice up 1 medium to small white onion, and about 1 1/2cup of mushrooms (I use baby portobello) 

Once the turkey is cooked through drain and rinse and add back to large sauce pan.  

Add in a small white diced onion and two big tbs of minced garlic. Cook until onion Is translucent.

Then add in the mushrooms.   

Also add in spices 

1 tbs Italian seasoning 

2 tsp garlic salt 

Let cook for a couple minutes to get mushrooms soft 

Once mushrooms are soft poor in the two jars of organic tomato sauce and add in about 3 tbs of fresh chopped basil and 1 tbs fresh spicy oregano. 

Stir and Let simmer on low for at least 30 minute 

While this simmers begin either grilling your zucchini strips on the grill or stove. This softens the zucchini a and helps to pull out additional moisture .

Once sauce and grilling is done you can begin layering in your zucchini, sauce and ricotta and mozzarella  cheese. 

I layer it at least twice and I then sprinkle with fresh parm on top ! 

Bake at 375* for 45 minutes covered. Then uncover for for the remaining 15 minutes. 

Let stand for 5-10 minutes before serving. 

And enjoy!!! I hope this is Italian approved! I know my picky husband approved!!!