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Pasta-less Zucchini Lasagna


2-3 medium zucchinis, sliced thinly
16 ounces part-skim ricotta cheese
8 ounces shredded mozarella cheese
1 egg
1/2 teaspoon garlic powder or 1 clove fresh garlic, minced
1 pound ground turkey
1 medium onion, chopped
1 large jar of your favorite pasta sauce
sprinkle of dried oregano
salt and pepper


Chop your onion, sauted in olive oil for 2 minutes, then add in turkey. Cook until well-done, then set aside to cool. I sometimes add mushrooms and spinach here. Mix ricotta, egg, garlic and some salt and pepper in a bowl. Get a 8 by 13 pan. Layer in the following manner:

pasta sauce
riccota mixture
mozarella sprinkle
turkey mixture
pasta sauce get the idea. I layer about 3 times, then bake at 350 degrees until it is bubbling. It is delicious and great for those lunch leftovers!

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