Low Carb Lasagna

• 2 pounds lean ground turkey meat, browned in olive oil
• 1/2 small onion, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 cup cooked broccoli
• 15-16 ounces ricotta cheese
• 2 eggs, beaten slightly
• 8 ounces diced tomatos
• 1/2 small can tomato paste
• 1/2 cup dry red wine
• 2 tablespoons italian seasoning
• fresh chopped parsley
• 2 medium zucchini, sliced lengthwise
• 1 pound spinach, steamed
• salt and pepper to taste
• 1-2 cloves garlic, crushed
• 8 ounces mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded

1. Brown the meat in about 2 Tablespoons olive oil. When meat is nearly done, add the onions and bell pepper and saute until the onions just begin to soften. Add garlic and continue cooking until onions are transparent. Add tomato sauce and tomato paste along with the red wine. Mix well; add seasonings and simmer until quite thick.
2. Beat the eggs and ricotta together with some fresh chopped parsley, salt and pepper.
3. Preheat oven to 325u0b0F.
4. Spray a 9 x 13 baking dish with olive oil or butter flavor Pam. Spread 1/2 of the meat mixture in the bottom of the pan. Top with sliced zuchinni. Spread zuchinni with the ricotta mixture, and top with spinach and broccoli. Top that layer with half of the cheeses. Cover with remaining meat mixture, top with remaining cheese. Bake at 325u0b0F until the cheese is bubbly and starting to get golden (about 35 to 45 minutes.)

lean ground turkey meat, onion, red bell pepper, green bell pepper, broccoli, ricotta cheese, eggs, tomatos, tomato paste, red wine, italian seasoning, parsley, zucchini, spinach, salt, garlic, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/low-carb-lasagna-1243751 (may not work)