zucchini lasagna

I made this zucchini lasagna the other night and I really do believe it is better than with noodles.  The zucchini replaces them!  I used everything for this from my garden ( except the cheese and meat ). Store bought works just as well.  Using my mandalin on the 3 setting I sliced my zucchini.

This is what they will look like

Next, I laid them all out single layer on paper towels and sprinkled with salt.  This is a must do.  Once you do it you will be amazed at all the water that comes out.  I let that side set for about 2 hours then I turn and do the same to the other side.  2 hours later I put a layer of paper towels on top to absorb the water.  Some people say to lightly grill them, I did not.  I then made my sauce.

This is how mine looked.

I used my canned sauce from last year 3 large cloves garlic and some  fresh oregano, thyme, and basil from my herb garden and of course salt and pepper.  In then browned up half a yellow onion and ground turkey and mixed it with my sauce. Grated some cheese, mozzarella and monteray jack, and started to layer.  Just like regular lasagna.  On top I sprinkled some fresh grated parmesagno regianno on top of my cheese mixture.  Bake for at least an hour covered then until crisp and bubblely on top at 350°.

Tada!  Our family like the top crispy.

I few things I will do different next Time are 1.mix spinach in the sauce and 2.stack double layers of zucchini on each single layer.