Serves 3 to 6
1 1/2 lbs of turkey breast, ground
1 lb. of mushrooms
2 green bell peppers
1 lb. of spinach, finely chopped
1 yellow onion
5 cloves of garlic
16 oz. of nonfat cottage cheese
4 tbsp of low-fat parmesan cheese or soy cheese
5 egg whites
1 can of tomato sauce
4 large zucchini (to substitute for pasta)
4 tbsp of olive oil
Wash the zucchini and remove both ends.
Cut the zucchini into thin diagonal slices.
Smear the olive oil on top and sprinkle on garlic salt.
Turkey Lasagna Without Pasta Photo Gallery
Place the slices on a hot grill and cook on both sides until they are soft.
Put the slices aside on a plate to cool.
Blend the mushrooms, onion, garlic, and bell peppers in a food processor.
Place the mixture in a bowl and add the turkey, spinach, cottage cheese, and egg whites.
Add pepper and gently stir all the ingredients.
Cover the bottom of a baking dish with the grilled zucchini.
Spread a thin layer of the turkey mix on top of the zucchini.
Cover the turkey mix with more zucchini.
You can stop at 3 layers or create more, as you wish.
Pour the tomato sauce on top.
Sprinkle on the parmesan or soy cheese.
Bake at 350° F for 45 minutes.
Let it cool before you serve it because it gets really hot.