LASAGNA TURKEY (Noodles or Zucchini)

While this recipe was created for Zucchini, you can easily substitute with regular lasagna noodles.  I pre-cook normal lasagna noodles, then proceed with the same recipe.   Great for about 4-6 people.

Recipe and Photo: Courtesy R Beach

 

 

Ingredients

2            Small Zucchini sliced very thin lengthwise – Lay out on paper towels to absorb moisture while preparing  (Or substitute with pre-cooked
lasagna noodles – about (8) of the approximately 2×10 sized noodles.  See Barilla brand n.397).
1 lb       Ground Turkey
1 Tbs  Dried Cilantro flakes
3/4      Sweet Onion diced
Salt
Pepper
1         15 oz can of fire roasted diced tomatoes (drained)
1         15 oz can Tomato Sauce
1 Tbs   Garlic minced
1 Tbls  Dried Italian Seasoning
1 tsp     Dried Marjoram
3 cups Loosely packed chopped fresh spinach leaves
8           Fresh Basil leaves chopped
16 oz    Cottage Cheese small curd

Saute
Ground Turkey, Dried Cilantro flakes, 3/4 Sweet Onion diced, plus Salt & Pepper to taste.

In a separate bowl Whisk the following
Fire roasted diced tomatoes, Tomato Sauce, Garlic, Italian Seasoning, Marjoram, Salt & Pepper to taste.

Coarsely Chop & mix together
3 cups Loosely packed chopped fresh spinach leaves, and chopped basil leaves.

Layer in a well greased 8 inch Dutch Oven
A little Sauce mixture
A layer of sliced zucchini/or noodles
A layer of the Sauteed Meat mixture
A layer of Small curd Cottage Cheese
A layer of shredded Mozzarella Cheese
A layer of the chopped Spinach and Basil
Repeat the layers
End by spreading any remaining sauce on top
At this point the 8 inch Dutch Oven will be heaped slightly but will cook down as the spinach wilts.  A 10 inch Dutch Oven will work too.

In your kitchen, using zucchini, oven bake uncovered @ 375°F for 90 minutes (Uncovered to evaporate the liquid due to the water in the zucchini)

Cook on something covered with foil since it tends to come out of the pot until it cooks down a bit.

Using zucchini in camp, bake 90 minutes covered.  To get the evaporation required, when baking with charcoal slightly elevate the lid with spoon handles to make a slight gap….or something similar.

The above evaporation concern is not necessary if substituting the zucchini with pasta noodles.

If you prefer regular pasta noodles use them in place of the zucchini. Bake in your kitchen oven covered for 30 minutes, then uncovered for an additional 30 minutes.

If you prefer regular pasta noodles, use them in place of the zucchini.  Using charcoal bake covered for 1 hour.

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