Turkey Vegetable Lasagna (GF)

Ingredients

• 9 oz LASAGNA PASTA, DRY gluten free
• 2 cup TOMATO, CRUSHED
• 16 oz GROUND TURKEY, 93% LEAN, RAW
• 1 medium ZUCCHINI W/SKIN, RAW
• 1 cup CARROT, RAW, SLICED
• 3 cup SPINACH, RAW
• 2 cup RICOTTA CHEESE, PART SKIM
• 1 cup COTTAGE CHEESE, 2% MF
• 2 tbsp PARSLEY, RAW
• 1 tsp SAGE, GROUND
• 3 clove GARLIC, RAW
• 1 tbsp THYME, DRIED, LEAVES
• 1 tbsp OREGANO, DRIED, LEAVES
• 2 tsp SALT, SEA
• 2 tsp BLACK PEPPER, GROUND

Instructions

1. Preheat oven to 375 degrees. Mince the garlic and thinly slice the zucchini, set aside separately. Mix the parsley, sage, garlic, thyme oregano and 1 tsp of salt and 1 tsp pepper into crushed tomatoes.
2. Bring to a boil while you cook turkey.
3. Mix 1 tsp of salt and 1 tsp pepper into ground turkey.
4. Brown in a skillet.
5. In a 9x9 inch baking pan, layer the dry lasagna sheets( no bake type), 1/3 crushed tomatoes, all the ground turkey, zucchini, carrots and spinach. Then add 1/3 ricotta and cottage cheese. Repeat layering with lasagna sheets, tomatoes and cheese, ending with cheese as the final layer. Bake covered for 45 minutes. Tent the foil to avoid sticking.
6. Remove foil and bake uncovered for another 15 minutes until cheese is brown and bubbling.
7. Let cool 10 minutes before cutting.
8. Cut into 9 servings.

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