Low-Carb Turkey Lasagna

This "lasagna" is actually pasta-free. Grilled zucchini slices take over for the usual pasta sheets. Lean ground turkey makes this a protein-packed dish; spinach, bell peppers, mushrooms and onions combine for a delicious veggie filling. Click here to purchase your copy of The O2 Diet.

4 tbsp olive oil
1 lb mushrooms
1 1/2 lbs ground turkey breast
1 lb spinach
16 oz non-fat cottage cheese
16 oz tomato sauce
4 tbsp olive oil
4 tbsp grated parmesan or soy cheese
Preheat oven to 350°F and preheat a grill or grill pan. Wash zucchini and remove both ends. Cut zucchini into thin, diagonal slices. Brush both sides of the slices lightly with olive oil and sprinkle with garlic salt. Grill the slices for 2-3 minutes per side until grill marks appear and moisture is reduced. Blend the mushrooms, onion, garlic and bell peppers in a food processor until finely chopped and spoon the mixture into a large bowl. Add the turkey, spinach, cottage cheese and egg whites, and stir until well combined. Cover the bottom of a 9" x 13" baking dish with half the zucchini slices. Layer half the mixture on top of slices. Repeat these steps. Pour the tomato sauce evenly over the layered mixture. Sprinkle with grated parmesan or soy cheese. Bake at 250°F for 1 hour. Let cool slightly, slice and serve.\r\n

\r\nRecipes courtesy Keri Glassman, MS, RD, CDN, Author of The O2 Diet.