Sausage and Sweet Potato Zucchini Lasagna

Cut the zucchini into thin strips lengthwise. Lay them on a paper towel and sprinkle with salt. Let them rest while you prepare the other ingredients. The excess moisture will seep out of them and then you can press them with the paper towel when they're ready. While the zucchini is resting, in a large skillet, brown the ground beef with 3 cloves minced garlic, 1 teaspoon red chili powder, 1 teaspoon cumin, and ½ teaspoon salt. Set aside.

Meanwhile, wash the sweet potatoes, poke with a fork several times, wrap once in a paper towel and microwave for 5-7 minutes or until soft. You can also bake them in the oven if you prefer. Cut into chunks, transfer to a blender and puree with the NESTLÉ MILKPAK UHT Milk, chicken broth, olive oil, 2 garlic cloves, 1 teaspoon red chili powder, 1 teaspoon cumin, and 1 teaspoon salt until smooth and creamy.

: Preheat the oven to 375°. Spray a 9x13 baking dish with nonstick cooking spray. Layer the zucchini noodles, sauce, beef, chopped cilantro and green onions, and cheese; repeat layers three times. End with a final layer of zucchini noodles covered with a little sauce and cheese. Cover with greased foil so the cheese won't stick and bake for 30-45 minutes. Remove from the oven and let stand for at least 15-20 minutes. This does not cut into perfectly clean squares, especially if you cut into it before it has time to cool and set a little bit. For a cleaner cut slice, see notes about using regular lasagna noodles.