Turkey and Zucchini Lasagna

A delicious and healthy twist on traditional lasagna by replacing pasta with zucchini.

	2 large zucchinis
	1 pound ground turkey
	1 cup diced onion
	1 cup diced bell peppers
	2 cloves garlic, minced
	1 can crushed tomatoes
	1 teaspoon dried basil
	1 teaspoon dried oregano
	1/2 teaspoon salt
	1/4 teaspoon black pepper
	2 cups shredded mozzarella cheese
	1/2 cup grated Parmesan cheese
	1/4 cup chopped fresh basil, for garnish

1.	Preheat the oven to 375°F (190°C).
2.	Slice the zucchini lengthwise into thin strips, about ¼ inch thick.
3.	In a large skillet, cook the ground turkey over medium heat until browned. Add the diced onion, bell peppers, and garlic. Cook for an additional 2-3 minutes until the vegetables are tender.
4.	Stir in the crushed tomatoes, dried basil, dried oregano, salt, and black pepper. Let the sauce simmer for about 10 minutes.
5.	In a baking dish, spread a thin layer of the turkey sauce. Layer zucchini slices on top, followed by another layer of the sauce. Repeat the layers until all ingredients are used, ending with a layer of sauce on top.
6.	Cover the baking dish with foil and bake for 45 minutes.
7.	Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese over the top. Bake for an additional 15 minutes, or until the cheese is melted and bubbly.
8.	Let the lasagna cool for a few minutes before serving. Garnish with chopped fresh basil.
9.	Enjoy!