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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Wow, these look great! Kudos for your success at another baking first!
Your cheesecake pops looked clean-cut. Perfect cubes and they really look good in cubes! Nicely coated!! Unlike mine, lol.
The squares look great.
bakingdelights.com
Mine had footprints.. and finger prints from the pint sized assistant!
Wow, your shapes are so clean and perfect. Very nice job!
Everything looks so perfect. Great job
Well done in getting them dairy-free. I don’t have access to Tofutti in the UK and have had to go for the whole-dairy version, which I have to take a lactaid just to look at. Yours are lov-er-ly looking.
Perfect geometrics! Nice job–and glad you enjoyed them with the extra, dairy-free challenges.
I love how perfectly cut those are – well done!
My first batch of pops I coated by microwaving the chocolate, I think I am going to try it over the water like you did, to try to get a more consistent coating this time – they’re just in the freezer now…
These turned out beautifully..they are such clean lines! Very nice!
Carrie
your pops look so perfect! i wish my cheesecake had been that firm! congrats on adapting the recipe to suit your needs 🙂
Aw, bummer about the lactose intolerance (I too have lactose issues normally). I’m so glad you could figure a way around it and isn’t the new DB site awesome?! 🙂 Your pops turned out beautifully! Great job.
Wow! Did you cut your squares with a knife or dental floss? They are really pretty and precise looking! I’m glad the soymilk/margarine substitute worked for you.
Awesome. I love your squares!
I really love the square pops, they are so elegant. Thanks for the tips on dairy-free pops!
Maggie, I used a knife to cut my shapes.
Great job! I did squares too.
Congratulations on your lactose-free pops. I love their cute little square shape!
Your pops are adorable! I was so happy to see a dairy free version. My little nephews are on a dairy free diet. This is a perfect treat for them. Thanks!
Great looking pops and a nice adapation of the recipe.
Ooo I love the squares and triangles. Very cute. Congratulations on completing the challenge and being able to adapt it to something you can enjoy!
I love the square pops! I’m also lactose intolerant, but I admit to loving dairy too much to give it up. Lactaid is my friend!
Your squares are absolutely perfect!! Great job on this challenge – especially with adapting it so that you could enjoy it!
Love your geometric cheesecake pop shapes. I wish my cheesecake had been firm enough to try that approach. I may try tofutti next time…
Gorgeous cube pops! They remind me of those chocolate See’s suckers 🙂
woot!! Cute little square pops 😉 they look wonderful, and so perfect..soo very perfect lol
Your pops look wonderful!
Wow! Your pops look awesome. Does it taste like real cheesecake with your toffuti substitute.
perfect squares 🙂 I love them !
Great job ! congrats !
i know this post is old but i was wondering if you could share the orginal recipe that isnt dairy free? my email is vertigoxcured@gmail.com
They look and sound great! I will have to try these out.
Hi- just wanted to tell you I’ve been making these every year since you posted this. I never print the recipe and every fall I have to google it to find this specific one- we all love it! My kids (13, 11 and 5) ask for these the first time we say the word pumpkin in August. So thank you!