Zucchini or Summer Squash and Turkey Lasagna

It’s been a while since I’ve been able to participate in Joelen’s Tasty Tools blogging event, and it’s good to be back! I got some ground turkey at the farmer’s market from a local turkey farmer during Color Week. I got a pound out this morning and thought about what to make with the turkey. I always make turkey burgers or pasta with ground turkey but I wanted something different. I didn’t want to make chili because we have a bunch in the freezer. I went to my Google Reader and sure enough I found something that had been starred not too long ago.

I’ve been trying to cut carbs recently so this lasagna with zucchini instead of noodles fit the bill perfectly. I set off to the farmer’s market to get some zucchini. Apparently we must be past the season because no one there had any. Instead I grabbed two big summer squashes. This substitution worked out great. The lasagna was so tasty. I used all dairy-free cheeses in mine so that I could eat it. I doubled the recipe and it just barely fit in my purple 8×8 Pyrex pan.

Zucchini and Turkey Lasagna – from A Good Appetite – I doubled this recipe for 8-9 servings
1/2 lb ground turkey
1/4 t crushed red pepper flakes (more or less to taste)
salt
1 small onion, diced
2 cloves garlic, minced – I used 6 for my double batch
1 large zucchini – I used 2 large summer squash for my double batch
15-oz tomato sauce (about 2 cups) – I just used one large jar of sauce for my double batch
3/4 c grated mozzarella – I used Veggie Shreds Mozzarella
freshly grated Parmesan – I used Veggie Parmesan cheese

Preheat oven to 350 F.

In a skillet cook the turkey, red pepper flakes, salt to taste, onion & garlic until the turkey is cooked through & the onions are translucent. I cooked the garlic and onions for a bit first then added the turkey.

Using a peeler or a mandolin, slice the zucchini lengthwise into thin ribbons. The only peeler I could find was on the side of my box cheese grater. It wasn’t very pretty or clean, but it did the job. I didn’t get long continuous ribbons but it was fine.

Spoon just enough tomato sauce onto the bottom of a 5″ x 6″ (8×8 for double batch) baking dish to coat it. Lay 1/3 of the zucchini slices on top of the sauce overlapping as you go.

Spoon 1/2 of the turkey mixture on top of the zucchini. Then top with 1/3 of the remaining tomato sauce & sprinkle with 1/4 c of mozzarella. Add another layer of zucchini slices, using 1/2 of what you have left) then the rest of the meat, 1/2 the remaining sauce & 1/4 c mozzarella. Use the last of the zucchini slices to make one more layer. Top with the remaining tomato sauce & mozzarella & then some grated Parmesan.

Bake for 45 – 60 minutes until the cheese is melted & brown & the sauce is bubbly. Allow to sit for about 15 minutes before slicing & serving.

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2 Responses to “Perfect Summer Salsa Recipe”

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    1
    Betty Watson — July 7, 2008 at 8:50 pm

    I was at Jen’s over the 4th of July and she made the Summer Salsa Recipe and it was great!!

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    2
    cre82learn — September 17, 2009 at 6:50 pm

    This looks amazing!!! I can’t wait to try it; I always make our own guacamole dip. Not sure why you said to add the avocado at the end unless it is because sometimes it changes color with oxidation (like apples and bananas). Since I make guacamole all the time, here’s a tip I discovered: if you put the avocado seed in with it, the sliced avocado will not change colors. Just take the seed out before serving 🙂
    Adena @ FriendshipAlley(dot com)

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