Zucchini Lasagna

This is a healthy alternative to lasagna. David was a little skeptical of using zucchini slices as noodles, but he liked it and said I could make it again! I thought it was good, healthy, and pretty simple to put together! Careful when chopping the onion, this is how I cut the tip of my thumb off ;) I used gound turkey, I have not tried it with chicken. I though the cottage cheese and egg did not stretch far enough, so you could double the part if you want a good coverage.
4/5 stars
Submitted by: Megan

Ingredients

• 2 cups shredded chicken breast or 1 lb ground turkey, cooked
• 1/2 chopped medium onion
• 3 Cups tomato sauce (or favorite spaghetti sauce)-may need more if you like your lasagna saucy!
• 1/2 t salt
• 1/2 t oregeno
• 1/2 t basil
• 1/4 t black pepper
• 4 medium zucchini sliced lenth-wise
• 1 cup low fat cottage cheese
• 1 egg
• 3 T coconut or almond flour (I didn't have either so I used regular flour)
• 1 Cup shredded mozzarella

Directions

1. Preheat oven to 375.

2. Bring a pot of water to boil. Add zucchini slices (these are your "noodles") and boil for 3 minutes. Drain then lay zucchini on paper towels to cool and absorb extra moisture. 

3. Cook ground turkey/chicken and onions over medium heat until done. Drain grease. 

4. Add tomato sauce and seasonings. Bring to a boil, then reduce heat to simmer uncovered for about five minutes to allow the seasoning to flavor the sauce.

5. In a small bowl, mix cottage cheese and egg.

6. Spray a 9 x 13 baking dish with cooking spray, lay half of the zucchini, and sprinkle with half the flour. Top with half the cottage cheese mixture and half of the meat sauce. Repeat the layer of zucchini, flour, cottage cheese, and meat sauce. Top with mozzarella cheese. 

7. Bake at 375 for 40 minutes or until heated through and the cheese is nice and bubbly

8. Let stand for 10 minutes before you slice and serve.