3 cloves garlic, chopped
1 onion, chopped
1 can (28-oz) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
1/8 tsp pepper
3 medium zucchini, sliced 1/4" thick
Vegetable cooking spray
1 cup fat-free cottage cheese
1/3 cup fat-free Parmesan cheese
Preheat oven to 375°F. In a medium saucepan, brown the turkey over medium heat. Drain to remove any fat. Add the garlic and onion and saute over medium heat for about two minutes. Add the tomatoes, oregano, basil and pepper. Simmer on low for at least 30 to 40 minutes, uncovered, or until the sauce becomes very thick. Blot the zucchini with a paper towel to remove excess moisture.
Coat a large skillet with vegetable cooking spray. Saute the zucchini slices on each side for one to two minutes until cooked. Place the slices on paper towels to blot excess oil.
In a medium bowl, mix together the cheeses and egg. Stir well.
Spread about one quarter of the sauce on the bottom of a 9"x12" casserole dish. Layer one-third of the zucchini slices to cover the sauce. Spread one third of the cheese mixture over the zucchini. Repeat the layering process twice more. Top with the remaining sauce and cover the lasagna with foil. Bake covered at 375°F for 30 minutes. Let it stand for 10 minutes before serving.
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