Ingredients
3 Small Zucchinis or 2 large ones (sliced in coins or lengthwise on a mandolin)
1 LB Ground Turkey (pork or beef)
1 Container Baby Tomatoes (sliced in half)
1/4 Cup Red Onion (chopped)
1/2 cups Mozzarella Cheese (or marble, shredded)
3 Tbsp Shredded Parmesan
2 Jars of Bruschetta
1 Tbsp Basil Pesto
1 Tsp Garlic Powder, Basil, & Oregano
Optional: 1 1/2 Cups Kale, ripped
Instructions
Total Prep & Cook time: approximately 60 minutes
Place skillet on medium heat with a tbsp of oil for cooking, add lightly salted ground meat and cook on medium until meat is nearly fully cooked (slight pink in colouring still, approximately 15 minutes)
While meat is cooking, slice cherry tomatoes in halves, and chop onion. Once meat is mostly cooked, add the tomatoes and onion to the skillet to cook with the meat (allow 10 more minutes to finish cooking). Turn burner down to a simmer.
After five minutes of allowing the vegetables to simmer, add two jars of jarred bruschetta and pesto, mixture should be covered in sauce.
Add garlic powder, basil, oregano, a dash of salt and pepper, and 1 tbsp of shaved parmesan to the skillet at this time, and pre-heat your oven to 350 degrees Fahrenheit.
While mixture is simmering slice zucchini's into dimes (or on a mandolin lengthwise to create a lasagna noodle), and shred cheese. Grease a casserole dish and lay down first layer of zucchinis.
Scoop finished meat mixture and add a layer into casserole dish on top of zucchini layer, add layer of shredded cheese, continue to layer zucchinis, meat mixture, and shredded cheese until you fill your casserole dish.
Optional: On the top layer I like to also add a layer of ripped up kale covered in cheese and 2 tbsp of parmesan.
Put casserole dish in the oven for 20-30 minutes, until cheese is golden brown on top and allow flavours to meld together.
Note: you can freeze the whole Lasagna after assembling it (and before baking it). i recommend using a tinfoil pan if you plan to freeze it. when you are ready to eat just take out of the freezer and bake from frozen for approximately 60-75 minutes. if cooking from thawed, 45 minutes should suffice.
