Skillet Zucchini Lasagna is a wonderfully easy and delicious low carb twist on classic lasagna! Made with zucchini noodles, spinach, lean Italian turkey sausage, homemade sauce, and cheese, it's perfect for a weekday dinner, or any other time. After taking your first bite, you won't even miss the noodles!
Make zucchini noodles using vegetable peeler, mandoline slicer, or using the ribbon blade on a spiralizer. Pat dry very well with paper towels. See blog post if you need more information.
Optional: You can place the zoodles into a colander and toss with a little salt to draw out excess water for 10-15 minutes. Pat dry very well with paper towels. ALSO: Before cooking, you can store the zoodles for 2-3 days in an airtight container (with a folded ply or two of paper towel, to collect any extra moisture in the fridge.)
Heat large non-stick skillet over medium heat and add Italian turkey sausage. Sprinkle 1/4 tsp crushed red pepper, salt, and pepper over the meat. Continue to cook and break apart with spatula and continue to cook until browned.
Add minced garlic and sauté until fragrant (about 30 seconds).
Stir the marinara in with the meat and cook for about a minute.
Add zoodles in cover the pan and cook for about 2-3 minutes.
Remove lid, stir in spinach, cover again and continue cooking for another 3-4 minutes until zucchini is tender.
Turn off the heat and stir in half of the mozzarella cheese and all of the cottage cheese. Salt and Pepper to taste and top with the remaining mozzarella cheese. Cover to let the mozzarella melt.
Let sit for about 5-8 minutes to let it "set up" just like regular lasagna. Garnish with freshly chopped basil and Parmesan cheese if desired.
* If using your favorite jarred marinara sauce from the store or your own recipe for marinara. Please remember to adjust calories/points, if you care about that sorta thing.