Turkey Veggie Lasagna

 

with absolutely no noodle in sight!


 Struck by a sudden craving for pasta, I started thinking that there must be healthier alternatives rather than devouring a bowl of sinful (yet oh so delicious) carbs everyday. Ergo, with all the contents that I could find from the fridge and pantry, I came up with a Turkey Veggie Lasagna!

Turkey Veggie Lasagna

INGREDIENTS:
1/2 Half Rotisserie Chicken (Got mine from Raley's), chopped into bite sized pieces

2 Zucchinis

1 Large Tomato

1 Eggplant

Bottled Pesto Sauce

Sundried Tomato Paste

1/4 Cup Gorgonzola
 
1/2 Cup Grated Mozzarella

1 Cup Grated Parmesan Cheese  


DIRECTIONS:
 

-Thinly slice your veggies 

-prepare your "binders" 

-begin with a layer of eggplant and a drizzle of olive oil

-spread out a generous layer of pesto

-next is the turkey, be generous!

-followed by tomatoes

-now that we've reached the middle, time for some grated mozarella

putting cheese in the middle of the dish would help bind all the layers together once it melts. Since we don't have and form of bechamel or cream sauce, the cheeses would have to do the trick.

-Zucchini

-followed by an even but generous layer of sun dried tomato paste

-Next is gorgonzola

-add another layer of eggplant followed by pesto, turkey, and sundried tomato paste.

-followed by parmesan and grated mozzarella

As a finishing touch, drop a couple of spoonfuls of pesto and sundried tomato paste

-a final drizzle of olive oil then place in the preheated oven and bake for about 45 minutes

and for dinner, my pasta-less lasagna!

I must say that it turned out really good! The veggies did a wonderful job in recreating the texture of pasta that you won't even notice that there's absolutely no pasta in the dish.

You should definitely give this a try!

Miks