Garfieldhome: Turkey and Roasted Pepper Lasagna


	Turkey and Roasted Pepper Lasagna


	Serves: 6


	Ingredients: 1 lb. Empire Kosher ground turkey olive oil non-stick spray 1 tablespoon olive oil 4-5 large red or green bell peppers 1 large onion, chopped 4 cloves of garlic, minced 1 cup fresh soft bread crumbs 1 tablespoon balsamic vinegar pepper to taste (white, black and/or red) 4 small zucchini or summer squash, sliced 1/2" thick 12 ripe plum tomatoes, sliced lengthwise in 1/2" slices 12 lasagna noodles, cooked al dente, and drained 1/2 cup low-sodium chicken broth fresh basil

Recipe:

To roast peppers: Cut peppers in half and seed. Place skin-side up under the broiler, or hold over a gas flame until skin blisters and chars. Remove peppers, place in paper bag and close bag. Let stand a few minutes, then remove the skin. Slice thinly and mix with the olive oil and 2 cloves garlic. Set aside.

Brown the turkey in a skillet, sprayed with non-stick spray over medium heat, breaking up as you go, until turkey is no longer pink. Set aside.

In the same skillet, with or without additional oil, sauté the onion and remaining garlic until golden. Mix with peppers, bread crumbs, vinegar, pepper and set aside.

Start layering: Spray an 11x7 pan with non-stick spray. Place cooked noodles in the bottom of the dish, 3 sheets should just fit. Top with one third of the meat mixture. Add a layer of tomatoes and then zucchini, a generous amount of chopped fresh basil, and one third of the bread-crumb mixture. Repeat layer, ending with noodles. Add the chicken broth. Preheat oven to 350 degrees. Cover dish and bake for half an hour. Check to see if noodles are soft, add more broth if needed. Bake uncovered another 10 minutes or until noodles are soft. Garnish with more fresh basil and serve.