Recipe: Spinach Lasagna Using Zucchini "Noodles"

Spinach Lasagna
makes 6-8 servings

Ingredients:
3 lbs Zucchini
1 lb Ground Turkey or Chicken
29oz can Tomato Sauce (or two 15oz cans)
1 Tbsp Mrs. Dash Italian Seasoning (or your fave Italian seasoning)
1 Tbsp dried minced onion 
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
two 10oz boxes Frozen Spinach
15oz Ricotta, part-skim
1 cup shredded cheddar cheese
salt, to taste

Directions:[1] Microwave frozen spinach until cooked. Drain spinach well.
[2] In a pot over medium-high heat, brown ground meat until cooked through. Add tomato sauce, ricotta, spinach, Italian seasoning, onion, basil, oregano, garlic powder & salt (I used 2 tsp total). Bring to a boil, then reduce to a simmer and let hang out.
[3] Slice zucchini into thin rounds, or thin long pieces, using a mandolin, box grater, etc.
[4] In a 13x9 casserole dish, place a little bit of sauce on the bottom to prevent "noodle" stickage, then layer zucchini and sauce in alternating layers until your dish is nice and full.
[5] Bake at 350 degrees F for about 1 hour, top with cheese, and bake about 15 more minutes.

Enjoy, and until next time... rock on!
--Jay :)