Zucchini Turkey Lasagna

This plate was so yummy my hubby didn't even realize there was no pasta in it. I used two of my previous recipes to make this. I'll link them so you have the full recipe.

Ingredients:

• 1 1/2 Zucchini
• salt
• 1 cup low fat ricotta cheese
• 1 1/2 cup low fat shredded cheese 
• 1 1/2 cups Chunky Tomato Sauce
• 2 cups Turkey Picadillo
• Bread Baking Pan (8 1/2 x 4 1/2 x 2 1/2)

Slice the zucchinis lengthwise. This was the first time making this so I sliced them very thin so I could barely feel them. After slicing them I salted them and placed a towel paper on top so it would soak all the extra water. Remember zucchinis are very watery and you want the lasagna to be as firm and compact as possible. Let them rest for at least 20 minutes and replace towel paper as needed.

Meanwhile, heat a pan and add the turkey and the tomato sauce. Let it simmer for at least 20 minutes so the turkey gets all the flavor from the sauce. 

In a separate bowl mix 1 1/2 cups of ricotta cheese and 1 cup of the shredded cheese. Now it's time to start layering. Put some of the sauce at the bottom of the pan. Start placing the zucchinis until you can't see the bottom of the pan. Put a layer of meet over the zucchinis and then spread half of the cheese mix. Repeat this twice until you have two equal layers of cheese and meat. Place your las t layer of zucchinis, put some tomato sauce on top and cover with cheese. Bake at 325 for 30 minutes or until the cheese starts browning.Oh and just so you know you can do this either with zuchinnis or eggplant. The process would be exactly the same.