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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6 Responses to “Dairy Free Vanilla Bean Ice Cream”

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    Eva @ Eva Bakes — May 13, 2013 at 9:03 am

    Very cool (pun intended)! I’ll have to bookmark this recipe in case I have some friends who can’t consume dairy.

    • beantownbaker — May 13th, 2013 @ 9:56 am

      Coconut milk is definitely my friend when it comes to dairy free ice cream!

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    Shannon — May 13, 2013 at 1:01 pm

    ooh, i have never made a plain vanilla, but i do love a good quality vanilla bean 🙂 especially with coconut milk!!

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    Sues — May 13, 2013 at 7:21 pm

    I love vanilla ice cream that’s so vanilla-y that it has the little flecks in it 🙂 Heavenly!

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    4
    Jen — May 15, 2013 at 1:33 am

    How convienent that I just paid $6 for a tiny container of dairy free ice cream and wanted to find a cheaper homemade version. Thanks for sharing this gem.

    • beantownbaker — June 10th, 2013 @ 12:54 pm

      Dairy free ice cream is definitely expensive and making it at home yields such great results! I don’t think I’ll ever go back to store bought ice cream again.

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