A low carb twist on a turkey lasagna!
Directions
- Preheat oven 325°F.
- Cut zucchini & squash lengthwise into 1/2 inch slices.
- Slice pepper into wide pieces. Broil red pepper in oven until skin blisters, approx. 5 min. Place in plastic bag, let stand for 5 minutes to sweat, then peel.
- Grill zucchini and squash. Let stand until cool, and then pour off excess liquid.
- Sauté ground turkey in skillet with garlic, 1/2 tsp each salt and pepper.
- Heat tomato sauce in sauté pan. Add spices and remaining salt & pepper.
- Place a small amount of sauce on bottom of Pyrex lasagna pan. Layer zucchini, red pepper and turkey. Spoon sauce liberally over top, and then follow by 1/2 mozzarella and parmesan. Top with butternut squash. Repeat.
- Top with mozzarella and parmesan.
- Bake for 20 – 25 minutes, until cheese is melted and bubbling.
- Let stand 5 – 10 minutes before serving.
Serves 8
