This Zucchini Lasagna with Turkey and Cottage Cheese Recipe is a deliciously healthier, low carb take on a classic dish. Perfect for cool fall evening, and it makes a large batch for leftovers.
I have to apologize for the last week. I have been a little off my game all the way around. My motivation to write, cook, shower, or clean house came to a screaming halt. At first, I didn’t think much of it but as the week progressed I realized it was getting pretty bad. I didn’t post Monday. Wednesday was a prescheduled sponsored post for Stouffer’s New Fit Kitchen Frozen Entrees— luckily I had already written and photographed it the week prior. And now here it is, Friday, and I’m late getting this post up.
I didn’t realize how much of an impact pregnancy could have on my mental health until this past week. I went from happy, bubbly Erin to lazy, grouchy, irritated momma bear. I screamed at Sydnee because she spilled bubbles on her sandals, outside. I cried when Chris rubbed my back. I cried when I dropped my powder foundation on the bathroom floor and had to sweep it up. It’s been a whirlwind of emotions at our house this past week, and no one is enjoying it.
My Midwife came by yesterday and insisted that I order some Lemon Balm, as she thinks my moodiness is related to anxiety, and lemon balm is apparently great for mental health. So I ordered it, along with some Red Raspberry, Cranberry, and Nettle, all found HERE. You can currently get $5 off select MegaFood Vitamins with code: MULTIS5 (valid 7/1/16-7/31/16). I’m hoping it will make a difference because I’m feeling pretty low as of right now.
In an attempt to naturally revive my energy levels and get back to my regular frame of mind, I’m working super duper hard to eat healthier. I planned out two weeks of healthy dinners, so I’ll keep you posted on how it goes. Plus, there might be some tasty, healthy recipes coming. And that’s how this Zucchini Lasagna with turkey and cottage cheese ended up on the blog.
I have been making zucchini lasagna with turkey for about two years. It’s all homemade. Even the meat sauce. But for the first time I tried it with cottage cheese instead of ricotta. I wanted the extra protein boost and was curious how the texture would be. I was rather surprised at the likeliness it has to regular lasagna.
You certainly can use a knife to cut your zucchini into thin slices, but I highly recommend getting a spiralizer. I just FINALLY bought one the other day specifically for this recipe, and I can’t believe I didn’t get one earlier. The slices came out an even thickness and it only took me about 3 minutes to slice both large zucchinis.
Zucchini Lasagna with Turkey and Cottage Cheese Recipe
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