Clean Eating Zucchini Lasagna !

What You'll Need

• 1 - 1.5 lbs ground turkey (I used venison)
• 25 oz jar tomato sauce with basil
• 11 oz spinach
• 5 medium zucchinis, cut lengthwise into 1/8" thick slices
• 17 oz tub cottage cheese (I used 2%)
• 7 oz part skim mozzarella cheese, shredded
• 3 tbsp quinoa, uncooked & divided

How to Make It

1. Preheat large skillet on medium heat, add turkey and cook for 10 minutes, breaking into small pieces and stirring occasionally. Drain any juices or fat if necessary. In the meanwhile, slice zucchini. Add tomato sauce to the pan, stir and let simmer for another 5 minutes. Transfer to a medium bowl and set aside.
2. Using the same skillet, add spinach, cover and cook until wilted, for a few minutes. Squeeze out all liquid. Set aside.
3. Preheat oven to 350 degrees F. In a large 9" x 13" baking dish add a few tablespoons of tomato meat sauce, spread to coat and sprinkle with 1 tbsp of quinoa. Place sliced zucchini lengthwise (I cut some slices in halves to fit into the end of the dish) overlapping a bit to create a single layer. Spread half of tomato meat mixture, then half of cottage cheese, top with half of spinach and sprinkle with 1 tbsp quinoa. Repeat another layer, finishing with a layer of zucchini and sprinkling cheese on top.
4. Bake covered tightly for 45 minutes, then uncovered for another 20 minutes and broil on High for 5 minutes or until cheese has browned. Let stand for 10 minutes before slicing. Cut into 8 slices and serve hot.

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