Prep Time: 20 minutes
Bake Time: 1 hour
- 1 lb lean ground turkey ($4.50)
- 8 ounces reduced fat cottage cheese ($2.50)
- 2-3 medium zucchinis, sliced lengthwise with a mandolin
- 2 cups no-sugar added tomato sauce ($1.50)
- 1/2 large white onion diced ($.50)
- 1 cup natural chicken broth ($.50)
- 1 cup mozzarella cheese ($3.00)
- 1 tsp Italian seasoning
- 1 tsp crushed red pepper
- 1 tsp dried rosemary
- 2 cloves garlic, minced
Combine ground turkey with chicken broth, Italian seasoning, onion and garlic in a frying pan. Cook until the meat is browned and most of the broth is absorbed.
In a lasagna or brownie pan (I used 9x13 pan) spray non stick cooking spray, olive oil, coconut oil, whatever you prefer. Lay out the zucchini slices to make a solid layer in the pan. Top with one cup of the tomato sauce. Now make a layer with all the turkey. Top the turkey with the cottage cheese, spreading it as evenly as possible over the turkey. Layer the rest of the tomato sauce. Top the tomato sauce with the rest of the zucchini (this should form a solid layer). Top THIS layer with the mozzarella cheese. Sprinkle crushed red pepper, rosemary and seasonings of your choice on top.
Cover the pan with aluminum foil and bake for an hour.
I get confused reading repetitive instructions so here are pictures of each step for the visual learners out there (shout out to my fellow visual learners! And education nerds who get excited about differentiated lessons!)