recipe: zucchini lasagna

on the theme of being healthy, this recipe from Skinny Taste caught my eye yesterday when i was scanning recipes while gorging on unhealthy snacks watching tele. i've been trying to cut back on pasta, and this surprisingly didn't make me miss it. i subbed turkey meat for the ground beef and added in bit more seasonings, but otherwise stuck to the recipe. 

ingredients list:
-  1 lb lean ground turkey
- 3 cloves garlic
- 1/2 an onion, diced
- 1 tsp olive oil
- salt & pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- 3 medium zucchini, slicked 1/8"  thick
- 15 oz part-skim ricotta
- 16 oz part-skim mozzarella cheese, shredded
- 1/4 cup Parmesan cheese
- 1 large egg
- 1/2 tsp nutmeg
- 1/2 tsp parsley




to make: 
in medium sauce pan, brown meat and season with salt. when cooked, drain in colander to remove any fat. add olive oil to the pan and saute garlic & onions about 2 minutes. return men to the pan, and add tomatoes, basil, salt, pepper, Italian seasoning, oregano, and garlic and onion powders. simmer on low for 30-40 minutes, covered. 

while sauce is cooking, slice zucchini into 1/8" thick slices, lightly salt, and set aside for 10 minutes (salt will pull the moisture out of the zucchini). after 10 minutes, blot excess moisture with a paper towel, and on a grill or grill pan, grill zucchini on each side until cooked, about 1-2 minutes per side. 

preheat oven to 375 F degrees. 

in medium bowl, mix together ricotta cheese, Parmesan cheese, egg, nutmeg, and parsley. 

in 9x12 casserole spread some sauce on the bottom. add a layer of zucchini, ricotta cheese mixture, mozzarella cheese, and then repeat the process layer by layer until all ingredients are gone. (mine was just 2 layers in total)

cover with foil and bake for 30 minutes covered at 375 degrees, then uncovered 15 minutes. let stand about 5-10 minutes before serving.