Zucchini Noodle Lasagna

So you finally get to take a vacation and when you return your garden is loaded with veggies. Some, like your zucchini, have grown out of control. So what do you do with giant zucchini? I like to make zucchini noodles. I have a nifty mandolin that I can use to make wide noodles for lasagna or sometimes I make fettuccine noodles, but this is a how-to on the lasagna, so we will start with those.

Wash zucchini and cut off the ends. Be very careful using the mandolin slicer because it is generally very sharp. As I am very accident prone I have had very bad luck with this particular appliance in the past. Slide the zucchini length wise until you have used the whole zucchini. I flip the zucchini over about half way through and slice from the other side. One large zucchini makes enough noodles for a whole pan.

I have various recipes that I use for lasagna but this particular one includes:
Zucchini Noodles
1lb Ground Turkey
Pesto / Tomato Sauce
2 Small Cans Mushrooms or 1 carton fresh
Medium Diced Onion
Shredded Cheese
Minced Garlic
Salt, Pepper, Adobo Seasoning, Garlic Powder, Onion Powder, Oregano

Brown turkey with diced onion and garlic. Season with all of the seasonings listed above or seasonings of your choice. After meat is brown add mushrooms and 2-3 cups of the Pesto/Tomato sauce and mix well. Sauté until the mushrooms are cooked through.

Cover the bottom of a baking dish with the zucchini noodles. Just layer this lasagna the way you would any traditional noodle lasagna. Zucchini layer, meat & pesto layer, ricotta layer. I only do one layer of ricotta and I sprinkle pepper and adobo seasoning on the ricotta. Then start with another layer of zucchini and meat & pesto sauce. You can put shredded cheese on each layer if you like, but I just put it on the top.

Bake for 45 to 50 minutes at 350 degrees. Enjoy!