Zucchin Lasagna

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Zucchin Lasagna

This looks o good!! I’ve got all the ingredients and ready to prepare but I have a few questions. I just purchased th ekitchenaid spiralizer and my daughter had a ball making the ribbon noodles, however mine look a lot thicker than yours. Will there be a big difference, I would believe I’d need a little more cooking time to get them tender, right? Can this dish be prepared the day before or best to make and eat?

Ingredients

• 2/3 cup fat-free cottage cheese
• 1/3 cup low-fat ricotta cheese for garnish optional
• sprinkle of parmesan cheese for garnish optional
• 1/2 - 1 lb extra-lean ground turkey , omit if you want to keep this a meatless dish
• 1 (14.5-ounce can) diced tomatoes
• 1 (8-ounce can) tomato sauce
• 3 tablespoons tomato paste
• 1.5 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes , to taste
• salt and ground black pepper to taste
• 2.5 Tablespoons fresh chopped basil , divided
• 1/2 cup cremini or button mushrooms , sliced
• 2-3 cloves of garlic , minced
• 1/2 tablespoon avocado or olive oil
• 5-6 medium zucchini , peeled
• 2 Tablespoons chopped fresh parsley leaves
• 1 cup part-skim mozzarella cheese shredded

Optional Add-Ins:

• 2 medium zucchini , peeled and chopped
• 1/4 cup water , reserved as needed
• 1-1/2 - 2 cups spinach , chopped

Instructions

1. Frist Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside. Pat dry with a paper towel. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)
2. Heat the olive oil in a large skillet over medium-high heat, add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.
3. Then Add the garlic and saute for 30 seconds to a minute or until fragrant. 
4. Then Add mushrooms and optional chopped zucchini, if using and saute for 4 minutes. Season with salt and pepper to taste. 
5. Then Add tomato paste, diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil. 
6. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
7. Then Add the ribboned zucchini noodles and cover with lid.
8. After 2 minutes, remove the cover, swirl the zucchini around using tongs to avoid sticking to the pan.
9. Then Continue cooking until zucchini is tender (another 2-5 minutes). If adding spinach, stir in after 3 minutes and cover.
10. Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
11. Top with dollops of ricotta cheese. Cover the pan and allow to sit for 2-3 minutes or until the cheese has melted.
12. Remove from stove and sprinkle with chopped parsley, basil, and parmesan cheese if desired.
13. Enjoy It !

Recipes adapted from :   realhousemoms.com