Zucchini Lasagna

We're still dealing with TONS of zucchini. On top of that, I started prepping some freezer friendly meals for when my second son is born. This makes a good freezer meal. You can freeze it prior to cooking or even after cooking if you want to make it really easy later.

Zucchini Lasagna

1 lb ground lean turkey

1 med onion (chopped)

1 jar spaghetti sauce (32 oz)

1 large or 2 medium zucchinis

2 c spinach

1 lb ricotta cheese

1 1/2 lb mozzarella

parmesan cheese

Brown the turkey and onion in a medium sauce pan. Cut the zucchinis in half long ways. Slice the zucchinis 1/8 inch thick. 

In the bottom of a 9 x 13 or two 8 x 8 inch pans, pour a little spaghetti sauce  (enough to cover the bottom. Layer zucchini strips, spaghetti sauce, meat, drops of ricotta, mozzarella, sprinkle with parmesan, and spinach. Repeat the process 2 times, or until the pan is almost full. Make the very top layer spaghetti sauce, meat, parmesan, and mozzarella. Bake at 350 for 45 - 50 minutes.

Yields: 8 - 9 servings