Zucchini Lasagna



3 zucchini, sliced

1 lb. ground turkey

1 can tomato sauce

3 cloves garlic, minced

1/2 onion

2 tomatoes, diced

1 cup sliced mushrooms

1/2 red pepper, diced

3 green onions, chopped

1/2 cup spinach, chopped fine

1 tbsp. parsley

1 tbsp. oregano

salt and pepper

1/2 cup parmesan cheese

1 cup mozzarella cheese


1. Slice the zucchini with a mandolin, to about 1/8 inch thick.  Sprinkle salt on top and put them in a strainer for a few hours, so the liquid can drain out of them.

2. When you are ready to cook, brown the ground turkey in a skillet.  When the turkey is about half-cooked, add the onion, red pepper, mushrooms, green onion, spinach and tomato.  Cook until the turkey is done.

3. Add the tomato sauce, garlic and spices to the mixture and heat for another 10 minutes.

4. Meanwhile, place the zucchini on a grill, and grill on both sides for about 5 minutes (or place on a baking sheet and bake on broil for the same amount of time on each side).

5. When the sauce and zucchini is done, preheat the oven to 375 degrees Fahrenheit.  Take a 9 x 12 casserole dish, and spray with cooking spray on the bottom.  Spread a layer of the sauce mixture on the bottom of the pan, then a layer of zucchini, sprinkle some parmesan and last add a layer of mozzarella.  Repeat a layer once more.

6. Bake in the oven covered for 30 minutes, then uncovered for 15 minutes.



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