Zucchini and Turkey Lasagna

(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)

Assembly:

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.