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
Ricotta
Shredded Cheese
Minced Garlic
Salt, Pepper, Adobo Seasoning, Garlic Powder, Onion Powder, Oregano

Directions:
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!

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