recipe adapted from Jo and Sue

Ingredients

4 zucchini, sliced into 1/8 inch slices
1 lb ground turkey (or 1 cup prepared lentils)
1 onion, diced
2 cups fresh broccoli, chopped
2 cups cauliflower, chopped
2 cloves garlic, minced
pepper to taste
1 jar pasta sauce
2 cups cottage cheese
1/2 cup parm cheese, grated
1 cup mozzarella cheese, shredded

Directions

Preheat oven to 425.

Slice the zucchini into 1/8 inch slices and line them on cookie sheets. Bake them for 5 minutes on each side.

Reduce the heat to 375. Brown the turkey and sprinkle with pepper. Drain. Add in the chopped onion, broccoli, cauliflower and garlic. Top with the pasta sauce. Cook for 10 minutes on medium/high heat until veggies are easily blanched.

Now build the lasagna. Pour half the meat sauce into a 9×12 pyrex pan. Line half the zucchini on top. Spread the cottage cheese on top, then pour the remaining meat sauce over top. Top with the remaining zucchini, mozzarella cheese and parmesan cheese.

Bake for 50 minutes covered with tinfoil, then remove the foil and cook for another 10 minutes.

Let sit for 10 minutes before serving. It may be watery due to the zucchini, so letting it rest will help absorb some of the extra fluid.

Here’s how to make it!

recipe adapted from Recipe Girl

Ingredients

Sauce:
1 cup plain greek yogurt
1/2 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tsp ground thyme
salt and pepper, to taste

Main dish:
16 oz whole wheat pasta, cooked until al dente
1 teaspoon olive oil
2 medium cloves garlic, minced
2 cups fresh broccoli florets
1 cup chopped baby carrots
1 large red bell pepper, chopped or sliced thinly
2 cups cooked and chopped or shredded chicken breast (optional)
1 1/2 cups halved cherry tomatoes

Topping:
1/2 cup shredded Mozzarella cheese

Directions

Preheat oven to 400 degrees.

Boil the pasta until cooked to al dente, set aside.

Make the sauce by combining the greek yogurt, cheeses and thyme together in a medium bowl. Set aside.

Prepare the veggies. In a large saucepan, heat the olive oil over medium high heat and cook the garlic for a minute. Add in the broccoli, pepper and carrots. Cook until they begin to soften, about 5 minutes, stirring often.

Add in the pasta and optional chicken and mix to combine. Add in the sauce and stir, again to combine.

Pour into a prepared pyrex pan and top with the halved cherry tomatoes.

Cover with tinfoil and bake for 30 minutes.

Remove the cover, top with remaining mozzarella cheese and cook another 10 minutes.

Serve immediately.