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Jan 10, 2010

Turkey Lasagna With Zucchini

(This Recipe Makes a Large Deep-Dish Lasagna or 2 square pans)

You can get a disposable deep-dish casserole pan or the recipe can be used to make two 8 x 8 lasagnas - which I did.

  • 2 pounds Ground Turkey
  • 1/2 Green Bell Pepper (chopped)
  • 1/2 Red Bell Pepper (chopped)
  • 1/2 Red Onion (diced)
  • 6 Cloves Fresh Garlic (minced)
  • 2 TB Dried Oregano
  • 2 Cups Loosely Packed Fresh Chopped Basil
  • 38 Ounces Tomato Sauce
Cook the Ground Turkey in a sauce pot on medium heat until cooked thoroughly. Add the peppers, onions, garlic, and 1/2 cup of water. Cover and cook for 15 minutes. Add the remaining ingredients from above and cover and cook for another 20 minutes on low heat.

  • 32 ounces of Fresh Ricotta Cheese
  • 1 1/2 Cups of Egg Beaters
Mix above two items together and set aside.
  • 1 Package of "No Pre-Cook" Dry Lasagna Noodles
  • 1 Package of Fresh Shredded Cheddar
  • 1 Package of Sliced Mozzarella
  • 5 Medium Fresh Zucchini (sliced lengthwise)
Start with a layer of meat sauce. Top with a layer of lasagna noodles. Then spread on a layer of the Ricotta-Egg mixture. Add another layer of meat sauce and then assemble mozzarella slices to top. Next add a layer of fresh sliced zucchini. Top that with the Ricotta-Egg mixture. Then add a layer of meat sauce. Then add another layer of noodles and more mozzarella and meat sauce. Finish with a final layer of shredded mozzarella.

Loosely cover the lasagna with foil to prevent the cheese from browning too soon. Cook on 325 degrees for about and hour to one and a half hours. Remove foil at the end of the cooking cycle for about 15 minutes to brown the top slightly.
I have also made this recipe with just Zucchini and no pasta. You can also use ground beef or buffalo instead of turkey.


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Best All-Time Cookbooks

Mastering The Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1961)

The Joy of Cooking (Scribner, various editions 1931-2006)

French Provincial Cooking by Elizabeth David (Originally published in 1960. Penguin Classics, 1999)

Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant by Moosewood Collective (Fireside, 1990)

Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme (William Morrow, 1984)

The Silver Spoon by Phaidon Press (First US edition: Phaidon, 2005)

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters (Clarkson Potter, 2007)

James Beard's American Cookery by James Beard (Little, Brown and Company, 1980)

The Virginia Housewife by Mary Randolph (Originally published in 1838. BiblioLife, 2008)

The Silver Palate Cookbook by Julee Rosso and Shelia Lukins (Workman Publishing Company, 2007)

Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill by Frank Stitt (Artisan, 2004)

What's for Dinner?

Turkey Zucchini Lasagna
(Excellent Recipe - Healthy Too!)

Sweet and Sour Meatballs Over Rice
(Savory and Sweet - What a Combo...)

Broccoli and Cheese Stuffed Baked Potatoes
(Guilty Pleasure - But NOT - A Healthy Carb Option)

Stuffed Green Peppers
(How long has it been since you've made these? - Too Long!)

Easy Beef Stroganoff
(Did I say EASY?- YES!)

Homemade French Onion Soup
(Secret Ingredient! - Must Have)

Hope you Enjoy the Above Recipes ~ I did!


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