Veggie Lasagna

This Lasagna is a little messy, but very delicious. It's made with Zucchini slices instead of pasta. You can use just vegetables, ground turkey, or ground beef. In this recipe, I used lean ground turkey.
I also used a square Pyrex dish, since it's the perfect size for the zucchini.

Preheat oven to 400 degrees and spray a square, glass pan for prep.**

 

 Ingredients:

• 2 very large Zucchini (sliced in thin strips- shown above).
• 16oz. Lean ground turkey
• 1 small Tub mushrooms chopped or sliced
• 1/2 onion chopped
• 1 8oz. can tomato sauce
• 1 15oz. can of Italian seasoned Crushed Tomatoes
• 1 tub skim milk ricotta
• Fresh Basil chopped
• If you can, buy Alessi Garlic Puree (they sell this at HEB and Walmart). It's the best pure garlic. 1 Tablespoon of puree or you can crush 4 garlic cloves
• 1 Tablespoon Basil seasoning
• 1 Tablespoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Teaspoon Oregano
• 1 Teaspoon Italian Seasoning
• 1/2 Teaspoon Thyme
• 1/2 Teaspoon Sea Salt (for the tomato mixture)
• 1 Teaspoon Sea Salt (for the ricotta mixture)
• 1 Teaspoon black pepper
• 1 bag shredded mozzarella cheese (I used reduced fat)

In a bowl, combine the tomato sauce and the crushed tomatoes. Set aside.

In a skillet, sauté your onion and mushrooms with olive oil and a pinch of sea salt.

Combine the mushrooms, onions, and sauces.

Now add the seasonings to the mixture (dried basil, garlic powder, onion powder, oregano, Italian, thyme, 1/2 tsp. sea salt, black pepper).

 

In a separate bowl, mix together the fresh basil, 1 teaspoon sea salt, garlic puree, and ricotta.  

Now for the layering process. Place strips of zucchini to coat the bottom. Then the ricotta mixture, the sauce mixture next, and a little mozzarella cheese. Continue this layering until to the top and add mozzarella to coat.

Bake at 400 degrees for 20-25 minutes (until cheese is golden brown).

Serve some slice and enjoy this healthier version of lasagna!