Zuchini Sausage Lasagna

• *Meat Sauce:
• 1 pound Turkey Sausage - Sweet Italian
• 1 pound Turkey Sausage - Hot Italian
• 2 cups fresh mushrooms chopped
• 1 eggplant, skinned and cubed
• 1 med onion chopped
• 1 red pepper chopped
• 4 cloves chopped garlic
• 1 29-ounce can of low salt tomato sauce
• 1-3 tablespoons sugar
• Spices to taste: basil, oregano, parsley, salt, pepper
• Layering Items:
• 1 tablespoon olive oil
• 4 fresh zucchini (straight shaped, not curved)
• Meat sauce (see above)
• 1 24-ounce container of 1% low fat cottage cheese
• 1 package of frozen spinach (thawed, and drained)
• 1 package of reduced fat mozzarella cheese
• Parmesan cheese

1. Instructions:
2. Remove skin of sausage and chop. On stove, in large soup pot, brown meat and then
3. add all ingredients into pot for meat sauce. Cook down sauce to thicker
4. consistency -- about one hour.
5. When sauce is ready, defrost frozen spinach in microwave (to use for layering).
6. Preheat oven to 350 degrees. In a large glass cake pan, smear olive oil on bottom
7. and sides of pan. Layer half of zucchini "noodles" on bottom. Add a layer of meat
8. sauce, half of cottage cheese, all of spinach (thawed and drained), sprinkle of
9. parmesan, and mozzarella (save most for top). Repeat for second layer (without
10. spinach).
11. Bake for 30-40 minutes. Remove when mozzarella looks brown. Let sit for 10-15
12. minutes, making it easier to cut (but I find that it's nearly impossible to wait).

italian, mushrooms, eggplant, onion, red pepper, garlic, tomato sauce, sugar, basil, layering items, olive oil, zucchini, sauce, frozen spinach, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/zuchini-sausage-lasagna-1208409 (may not work)