Rob and I are headed to North Carolina this week…
On Tuesday I shopped for stir fry, but switched to lasagna while watching Giro d’Italia. The result was an easy and healthy midweek dinner:
1/2 a package of no-boil lasagna noodles
1 zucchini, cut into thin rounds
1 jar of tomato sauce
1 package of crumbled feta cheese
2/3 a package of tofu, minced (I know, so weird. But mixed with feta it tastes pretty good as a ricotta substitute. You can also use cottage cheese)
1 package of cherry tomatoes, split
1/3 a package of ground turkey
1/2 a cup of kalamata olives chopped
Shredded mozzarella or cheddar to sprinkle on top
Salt and pepper
Pull out a 8×12 baking pan. Preheat oven to 375. In a small skillet on high, cook the zucchini with a splash of olive oil and two cloves of chopped garlic. Move to a plate once barely cooked. Add the ground turkey to the same pan with the kalmata olives, a splash of red wine and pepper. Brown and move to a plate. Pour your sauce in the same pan, add 1/2 a cup of red wine, 1/2 a cup of water and the cherry tomatoes.
Start your assembly with the sauce simmering. Add 1/2 a cup of the sauce to the bottom of the pan, add two lasagna sheets and top with the zucchini. Top with two more sheets and a bit of sauce. Mince together the tofu and feta cheese, salt and add on top of the last layer. Top with more sauce and two more sheets of lasagna. Add the turkey mixture, top with two more noodles and add the rest of the sauce. Top with shredded cheese and any remaining feta.
Cover with foil and bake for 40 minutes – place a baking sheet below to catch any boil over. Remove the foil, add more cheese if needed and bake five minutes more. Let the lasagna rest a few minutes before cutting. Makes six large servings. Great for leftovers the next day.
(PS: Zucchini art available for $35 on Etsy)