Gluten Free Lasagna

I cant believe it! It has been over a year since I last posted on the blog!!! Just after the last post, we bought a house and I found out that I was pregnant! I gave birth to my sweet baby girl on June 28th! Now I am just getting back into the swing of things, and have some time to write some recipes on the blog again!
Here is my Zucchini Lasagna Recipe!

Jody’s Turkey Lasagna
1 lb Lean Ground Turkey Breast
Onion
1 clove Garlic
Basil
Oregano
Marjoram
Fennel seed
1 jar Good Quality Pasta Sauce (no added sweetener or artificial sweetener)
Stevia, applesauce, or agave nectar and Balsamic Vinegar

Add onion and garlic to a cast frying pan with water (if not cast iron or non-stick use oil) being careful not to burn. Saute on medium high heat until translucent and add turkey and spices, cook breaking apart until the meat is no longer pink. Add Pasta Sauce and mix.
Add sweetener and balsamic vinegar to taste.

“Ricotta”
Cottage Cheese
Basil
Oregano
Garlic Powder
1 egg
Mix together

2-3 Zucchinis
Cut off ends and peel
Slice vertically and thinly with a knife or mandoline
Steam until Tender

1st Layer zucchini on the bottom of the dish
2nd Layer marinara
3rd Layer cottage cheese mix
4th Layer zucchini
5th Layer marinara
Top with small amount of part skim mozzarella, bake at 350 until cheese starts to brown.