Zucchini Lasagna

This is a delicious way to eat gluten-free lasagna; you just substitute the pasta with zucchini slices! I used a mandolin to create super thin slices of zucchini but you could slice them by hand as well. Since I've started following the anti-inflammatory diet more closely (helps with endometriosis symptoms) it's been tough going without pasta/bread, but this recipe is just as good as the real thing.

Zucchini Lasagna

for the meat mixture:
1 lb ground turkey
1/2 tsp salt
1 tsp pepper
1 tsp Italian seasonings (oregano, basil, etc)
1 jar pasta sauce
5 cloves garlic
1/2 onion

for the cheese mixture:
1 container cottage cheese (ricotta if you're fancy)

1 tsp oregano
1 tsp basil
salt & pepper
1 egg
1/2 cup shredded cheese

3 or 4 medium sized zucchinis
1/4 cup additional shredded cheese for topping

(preheat oven 350 degrees)

Finely dice the onion then saute in a large pan until translucent. Add the ground turkey and cook until no longer pink. Add the garlic and saute for a minute or two, then add the pasta sauce and let simmer until flavors combine.

Slice the zucchini on a mandolin or by hand into long thin slices.

Combine cottage cheese with the other cheese mixture ingredients and set aside.

Alternate layers starting with a spoonful of sauce at the bottom of a baking dish. Arrange zucchini "noodles" on top in a single layer, overlapping is ok. Add the meat mixture followed by the cheese mixture, then repeat the layers. Top the final layer with the remaining cheese. Cover with tin foil.

Bake in preheated oven for 30 minutes or until edges are golden and bubbly. Wait 10-15 before serving to allow time for the lasagna to set up properly.