3 large (or 4 small) zucchini, sliced into 1/8 inch pieces
1 lb 99% fat-free ground turkey breast
1 onion, chopped
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
28 oz can of crushed tomatoes
2 Tablespoons of tomato paste
2 teaspoons fresh oregano, chopped
2 Tablespoons fresh basil, chopped
1/2 teaspoon crushed red pepper, optional
15 oz fat free cottage cheese, or part-skim ricotta cheese
8 oz fresh mozzarella, sliced or shredded
To draw water out of the zucchini, liberally salt the slices and let sit for 15 minutes. Wipe off the water that has come out of the zucchini
Set a wire rack on a large baking sheet, and lay out zucchini. Bake at 375* for 10 minutes.
In a large pan, brown the turkey with onions, garlic, salt and pepper. Cook over medium heat for about 10 minutes, or until the turkey is cooked. Remove from pan.
In the same pan the turkey was cooked in, stir together crushed tomatoes, tomato paste, oregano, basil, crushed red pepper and a pinch of salt. Cook for about 10 minutes, or until the sauce begins to thicken.
Assemble the lasagna: In a 9x13 baking dish, lay out the zucchini in a single layer, and top with 1/2 of the cottage cheese. Add 1/2 of the turkey mixture, then 1/3 of the sauce. Put down another layer of zucchini, the rest of the cottage cheese, the rest of the turkey, and another 1/3 of the sauce. Top with a final layer of zucchini, the last of the sauce and mozzarella cheese.
Cover with foil, and back at 375* for 45 minutes. Remove the foil, and bake for another 15 minutes, or until the cheese is browned.
Let sit for 20 minutes to cool and let the liquids set.
Note: This lasagna may have some extra liquid. When you lift out a piece to serve, leave the liquid in the bottom of the pan.