Zucchini Lasagna

We love the flavor combinations of lasagna, but don't always enjoy the heavy feeling of pasta.  In our Meatless cookbook, there's a fun recipe for zucchini lasagna - zucchini strips instead of pasta and tofu instead of meat.  We're not huge fans of tofu, so we followed the basic concept of the recipe but used ground turkey instead.

When you think about it, the process of lasagna is pretty simple - layer lots of good stuff and bake it.  So we put tomato sauce at the bottom of the dish, and covered it with layers of zucchini strips, ground turkey mixed with chopped tomato and kale, and dollops of ricotta cheese.  We sprinkled shredded cheese on top and baked 'til brown and bubbly.

Just out of the oven, it was admittedly a bit difficult to cut perfect slices.  The sauce also became a little watery because of the juices from the zucchini.  

 

But after being in the fridge the second day, it was super easy to remove the excess sauce and get straight-edge slices.  Not that it matters much - messy or neat, it still tastes delish!