Low Carb Zucchini/Veggie Lasagna

Ingredients (makes two 8x8 size dish)
5 medium zucchini
1 lb lean ground turkey
1 onion, diced
2 cups fresh broccoli, chopped small
2 cups fresh cauliflower, chopped small
2 cups fesh spinach, chopped

2 cloves garlic, minced

sprinkle of seasoning salt salt & pepper

1 25 oz jar of spaghetti sauce (I used my homemade sauce) 2 cups Ricotta cheese   1/2 cup Parmesan cheese or Pecorino romano , grated 1 cup mozzarella cheese, shredded ( I use more)

Directions Preheat oven to 425. Line a cookie tray with parchment paper, set aside. Slice zucchini into 1/8 inch slices. arrange zucchini on cookie sheet and bake at 425 for 5 minutes on each side. Remove from oven and then turn oven to 375. For meat sauce - In a large non-stick skillet, cook meat until it’s browned. To the skillet, add the veggies, seasonings, and the entire jar of spaghetti sauce. Simmer for about 10 minutes, (or until veggies begin to soften), stirring occasionally. For cheese layer - Mix the cottage cheese and parmesan cheese together. To assemble your lasagna - Spray 2 8 X8 pans with cooking spray. (Can also be made in 1 - 9X13 pan) Our layers went like this: Meat Sauce Zucchini "noodles" Cottage cheese layer. Then, repeat that one more time - meat sauce, zucchini, cottage cheese. And end with - meat sauce, zucchini, sprinkle with Mozza cheese. That's 3 layers of meat, 3 layers of zucchini, but only 2 layers of the ricotta cheese. Cover with tinfoil and bake at 375 for 50 minutes. Remove foil and bake for 10 more minutes, uncovered. Remove from oven and let sit for at least 10 minutes before serving. You really do need to let it sit for at least 10 minutes to re-absorb some of the liquid. If you find your lasagna is  soupy then serve it with a slotted spoon.