This is our first attempt at a vegetable garden, but it is going well despite the shaded yard we’re stuck with. Zucchini is producing a manageable amount. I solicited some advice online for zucchini recipes and liked the sound of lasagna using zucchini instead of noodles. I’ve made it twice now and we love it. Delicious!
I use my favorite lasagna recipe and it turned out well.
2-3 medium zucchinis, sliced thinly
16 ounces part-skim ricotta cheese
8 ounces shredded mozarella cheese
1/2 teaspoon garlic powder or 1 clove fresh garlic, minced
1 pound ground turkey
1 medium onion, chopped
1 large jar of your favorite pasta sauce
sprinkle of dried oregano
salt and pepper
Chop your onion, sauted in olive oil for 2 minutes, then add in turkey. Cook until well-done, then set aside to cool. I sometimes add mushrooms and spinach here.
Mix ricotta, egg, garlic and some salt and pepper.
Get a 8 by 13 pan. Layer in the following manner:
zucchini….you get the idea. I layer about 3 times, then bake at 350 degrees until it is bubbling. It is delicious and great for those lunch leftovers!