Zucchini Lasagna

Happy Wednesday from Oklahoma. Today's recipe comes from a dear friend of mine, Emily Garrett. I know you all will love it as much as we do. ENJOY! Lisa Kay

6 oz ground turkey

1 garlic clove, minced

1 T dried parsley flakes

1 T dried basil

1/8 tsp salt

1 can diced tomatoes, drained

3/4 C. 1% cottage cheese

4 slices or 3 oz. low-fat mozzarella cheese

1 T dried parsley flakes

2 T eggbeaters

1-2 small to medium zucchini squash

In a large skillet, brown meat with garlic. Drain any fat and add the next 4 ingredients (parsley, basil, salt, tomatoes). Simmer uncovered for 45 minutes, stirring occasionally.

Slice zucchini lengthwise in strips. This will be your "noodles." I include the peel but don't use the core with the seeds.

Boil in hot water for 3-5 minutes, depending on how thick your slices are. Drain on paper towels.

Combine in a bowl cottage cheese, eggs, and the other T dried parsley.

Now it's time to start assembling! In a smallish greased bread loaf pan, I like to start with a sprinkling of meat on the bottom.

Next add a layer of zucchini "noodles."

Top with half the cottage cheese mixture.

Add almost half the mozzarella cheese.

Cover with half of the meat mixture.

Repeat layers - zucchini, cottage cheese, mozzarella cheese, meat. Top with the last of the mozzarella cheese or I also think a sprinkling of parmesan cheese would be good here.

Bake 20-30 minutes at 350 degrees until the cheese melts and lasagna looks bubbly.

Wait 10-15 minutes before serving (if you can!)

This makes 2 servings of Lean and approximately 1 serving of green, depending on how much zucchini you use. I think it's nice with a small lettuce and cucumber salad.