Roasted Red Pepper Turkey-Zucchini Lasagna
1 red bell pepper, roughly chopped
1 large tomato, roughly chopped
1 garlic clove, whole
1/2 teaspoon Italian seasoning
1 packet of Truvia/stevia
1/8 teaspoon sea salt
1/4 teaspoon pepper
1/4 cup fat free cottage cheese
4 ounces extra lean 99% fat free ground turkey
1/4 teaspoon Italian seasoning
1 zucchini, thinly sliced
Preheat oven to 400 degrees. Place the chopped bell pepper, chopped tomato, and whole garlic clove on a foil-lined baking dish. Roast in the oven for approximately 30 minutes, or until the bell pepper becomes tender.
Meanwhile, in a lightly oiled pan over medium heat, brown the ground turkey along with the Italian seasoning. Break apart into small bits, and cook until no longer pink.
Prepare the zucchini. To thinly slice it, use a potato peeler to first remove any of the dark green outer skin. Once the outer skin is removed, slice the potato peeler longways down the zucchini to yield thin, long zucchini strips. Once you’ve prepared the zucchini strips, boil a pot of water. Once the water is boiling, drop the zucchini strips in for one minute. Drain the zucchini strips thoroughly, patting with paper towels to remove any excess water.
By now the vegetables should be roasted (keep the oven at 400 degrees). Remove the vegetables from the oven, and drain off any excess liquid. In a food processor, process together the bell pepper, tomato, and garlic along with the Italian seasoning, stevia, salt, and pepper. Mix together until thoroughly combined.
In an oven-safe baking dish (I used two oven-safe individual ramekins), spread a thin layer of red pepper sauce. Cover with a layer of the zucchini strips, followed by a layer of cottage cheese then a layer of ground turkey. Repeat with more red pepper sauce, zucchini strips, cottage cheese, and ground turkey until all of the materials are used, ensuring to reserve a bit of red pepper sauce for the top of the turkey-zucchini lasagna. Bake for 30 minutes.