Zucchini Vegetable Lasagna recipe - low carb

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Made this for dinner tonight! I tweaked a few recipes together and it turned out perfect! And all 4 of my boys loved it! And it is VERY LOW CARB!

Here is the recipe! (There are some more pictures below of the process)

Here are the ingredients:
6 zucchini, cut into 6” long slices 1/4” thick
2 yellow squash, diced
1 lb. lean ground turkey
1lb. lean ground beef
1 onion, chopped
1 24-28oz. marinara sauce
2 garlic cloves, minced
2 tsp. Italian seasoning
¼ tsp. pepper
½ tsp. salt
1 egg
2 cups low fat cottage cheese
16oz.shredded low fat Mexican/Italian white cheese

Preheat a saucepan to medium high heat. Add diced onion, garlic, ground beef and ground turkey. Cook and drain several times until no more liquid. Cook until done.

 Add squash, Italian seasoning, salt, and pepper, stir, cook 2 minutes.

Add marinara sauce to meat mixture and bring to a boil, reduce heat to medium low and simmer 10 minutes (squash will create more liquid).

Cut zucchini into 6 inch long slices about ¼ inch thick. Set aside.
In a bowl, add cottage cheese, egg, and ½ cup cheese. Set aside.

 Preheat oven to 375’.
 In a 13 X 9 casserole dish, spray with Pam and layer meat, zucchini, cottage cheese, meat, zucchini.

  Bake at 375’ for 25 minutes, top with remaining cheese, cook 10 more minutes.
Let sit for 10 minutes, and enjoy!

NOTE: When you first bring it out of the oven it is really jucy. I let it sit for 20 minutes and it settled and was perfect! It is a little juicy so may want it in a dish of own so does not spread to other food. 

Enjoy!

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