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.
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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.