Zucchini Noodle Lasagna

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Instructions

1. 1

   In a saucepan, cook turkey fully and season with salt. Drain to remove excess liquids once cooked.

2. 2

   In the same pan, add garlic and onions and cook for about two minutes, until the onions are transparent.

3. 3

   Return the turkey to the pan and add tomatoes, basil, salt and pepper.

4. 4

   Cover and simmer on low for 30 mins for the sauce to thicken.

5. 5

   Slice the zucchini into 1/8 inch think noodles (Using a mandoline made this much easier!)

6. 6

   Add salt to the noodles and set aside. This will draw out excess moisture. Blot with a paper towel after 10 minutes.

7. 7

   Meanwhile, mix ricotta cheese, parmesan cheese and egg whites. Set aside

8. 8

   After the moisture has been removed from the noodles, grill each noodle for about 2 minutes per side, slightly browning them

9. 9

   Pre-heat oven to 375

10. 10

    In a casserole dish, spread about 1/3 of the turkey sauce evenly on the bottom and layer the zucchini to cover. Spread the ricotta mixture over the noodles and repeat the process until all ingredients are used up.

11. 11

    Top with shredded cheddar cheese

12. 12

    Cover with aluminum foil and bake for 30 mins

13. 13

    Remove the foil and bake for another 20 mins

14. 14

    Slice into 6 sections and serve!