Zucchini Lasagna

I found this awesome recipe for Zucchini lasagna that I couldn't wait to share!

I was VERY VERY skeptical at first.
Who on gods green earth eats a vegtables in place of a noodle?
And makes it for the first time on their husbands birthday?

Well, I guess I'm gonna.

Luckily it turned out amazing.

My husband loved it and so did my son!  

Win Win!  

I love my pasta so if I didn't think this was worth it I wouldn't share it with y'all. 

I give this one 5 big fat stars!

Here's original recpie I started with from Brokeandbougie's website. Thanks!!!  
I didn't follow it exact,  I made some modifications to fit me but for the most part it's the same.
I stink at pics so bare with me, food pics just aren't my thing.

Ingredients

• 1 lb lean ground turkey 
• 8 ounces reduced fat cottage cheese 
• 2-3 medium zucchinis mandolin
• 2 cups no-sugar added tomato sauce 
• 1/2 large white onion diced 
• 3/4 cup natural low sodium chicken broth 
• 1 cup mozzarella cheese 
• 1 tsp Italian seasoning
• 1 tsp crushed red pepper
• 2 cloves garlic, minced

Preheat oven to 350 degrees. 
Cook turkey with chicken broth, Italian seasoning, onion and garlic till browned. 
Make sure most of the chicken broth is absorbed 
Grease a 9x13 baking dish  
Lay out the zucchini and make a solid layer in the pan. 
Top with one cup tomato sauce. 
Now make a layer with all turkey. 
Top the turkey with the cottage cheese, spreading it out as evenly as possible. 
Add rest of tomato sauce over turkey, cottage cheese mix.
Top with the rest of the zucchini making another solid layer.
Finally top with cheese.
Sprinkle with crushed red pepper and salt
Cover the pan with aluminum foil and bake for an hour.


Take out of oven and devour!  

Enjoy,
Shelby