Zucchini & Turkey ‘Lasagna’Posted: October 3, 2013
Apparently I’m on a zucchini kick lately. I’ve made this dish several times and love coming back to it with new ingredients. This time instead of ground beef I decided to use ground turkey. If you’re looking for low fat meat options and/or avoiding red meat turkey is a great alternative. My fiance isn’t crazy about turkey burgers, but in this dish he doesn’t even notice the difference. I use zucchini instead of pasta making this a low carb/gluten free meal. I can honestly say that I like this better than regular lasagna, and I’ve had friends who agreed just after tasting it.
2 large green zucchini
2 large yellow squash
1/2 white onion
1/2 cup sliced crimini mushrooms
1 pound ground turkey
2 cups tomato sauce
2 tablespoons salt
1 tablespoon peper
1 teaspoon fennel seeds
1 teaspoon dried thyme
1 1/2 cups low fat shredded cheese
Pre-heat oven to 350F.
Chop the onion and mushrooms and add to a pan with a little bit of olive oil. Sauté until the onions are a little translucent.
Add the ground turkey to the pan and using a wooden spoon separate the meat while it’s cooking. While the turkey is cooking slice up the squash into long flat slices.
Add the tomato sauce once the turkey has mostly cooked through on the outside (it will finish cooking in the oven) along with the salt, pepper, thyme, and fennel seeds. Let the meat soak in the tomato sauce and spices for a couple of minutes on the stove-top. In a large flat baking dish lay the squash flat to create the bottom layer of your lasagna. Then simply layer it with meat, followed by cheese, then squash again. Your top layer with be a final layer of squash topped with a layer of cheese.
Put in 350F oven for about 15 – 20 minutes for the meat to finish cooking and the cheese to melt. That’s it! It’s easy and it makes plenty. I can’t wait to have this for dinner again tonight. Leftovers are just as good.