March 05th, 2020

Pesto Zucchini Lasagna

SERVINGS: 4
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 30 minutes/1 hr

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Pesto Zucchini Lasagna

• 4-5 large green zucchinis, cut 1/8 in. lengthwise
• 2 carrots, diced small
• 2 stalks celery, diced small
• 6 oz. button mushrooms, diced fine 
• 1/2 yellow onion, diced small
• 2 cloves garlic, diced fine
• 1 lb. ground turkey
• 1 tbsp. dried oregano
• 1 tbsp. crushed red pepper
• 1 c. ricotta cheese
• 1 egg
• 6 oz. parmesan cheese, shredded
• 8 oz. mozzarella cheese, shredded
  
• 1 1/2 c. pesto (store bought or recipe found in the "Me Cuisine" Tips)
  
• 2 tbsp. olive oil
  
• salt and pepper 

1. Preheat the oven to 400 F degrees.  Place the zucchini strips on a non stick sheet tray and pour 1 tbsp. olive over top with salt and pepper.  Bake the zucchini strips for about 4 minutes or until pliable and resemble pasta.  Remove from heat and set aside.
2. Heat a large pan on medium high heat and put 1 tbsp. olive oil into the pan.  Add the dried oregano, crushed red pepper, onions, garlic, carrots, celery, and mushroom and cook for 8 minutes or until the veggies are almost tender.  Add the ground turkey and salt and pepper and cook for another 8 minutes.  Once everything is cooked, set aside and let cool.
3. Next, add the cooled turkey filling into a bowl and add the ricotta cheese and egg.  Mixed until the mixture is uniform and evenly distributed.  
4. In a deep 8x8 baking dish, pour 1 tbsp. pesto at the bottom and spread.  Put one layer of zucchini noodles, a layer of parmesan cheese, layer of mozzarella cheese, pesto, then a layer of the turkey filling.  Keep repeating about 2-3 more times.  Finish off with one last layer of zucchini noodles, parmesan cheese, and mozzarella cheese. 
5. Place the finished lasagna into the oven for about 10-12 minutes or until the top starts to turn brown and all the cheese is melted.  Let cool once finished cooking so it is easier to serve.

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"Me Cuisine" Tips

• Simple Walnut and Basil Pesto (put all of these ingredients in a blender, blend until smooth, and put in the fridge): 1 clove garlic, 1/2 bunch of italian parsley, 1/2 bunch of basil, 1/2 c. arugula [optional], 2 lemons juiced, 1/4 c. toasted walnuts, 1/2 c. parmesan cheese, and 1 c. olive oil.
• You don't have to use pesto.  Try tomato sauce or even alfredo sauce.
• This recipe stores very well and can last up to a week or longer if frozen.