Pasta Free Lasagna!

Tonight, I threw together this noodle free lasagna which was delicious. I don't normally use recipes so I figured that I should write this down for future use...

Ingredients:

Portabello mushroom cap, chopped
1/4 of a large white onion, chopped
1 HUGE zucchini from a friend's garden, sliced thinly
2 good sized squash from a friend's garden, sliced thinly
1.5 pounds of ground turkey
2 cans of Italian style stewed tomatoes
2 TBSP of tomato paste
a few cloves of garlic, chopped
1/2 a can of Trader Joe's Tomato Tuscano Marinara Sauce (low-fat)
fresh buffalo mozzarella, sliced
delicious red wine (for drinking while you cook:))

Methods:
Preheat over to 350*

In a sauce pan add the 2 cans of stewed tomatoes, a few cloves of chopped garlic, a splash of olive oil, 2 tbsp of tomato paste, and the 1/2 can of TJ sauce. Add balsamic vinegar to taste if you want. Heat it on high to a boil and then reduce head to med-high for about 20 minutes to reduce it a bit.

In a separate saute pan, add a bit of olive oil and the turkey meat. I seasoned mine with garlic salt and half a packet of Good Season Garlic & Herb seasoning/salad dressing. Cook through.

In yet another saute pan, add a bit more olive oil and the mushroom and onion mixture and let cook until the onion looks done. Throw in the zucchini and squash and cover, let cook stirring occasionally for about 10 minutes or until as soft as you would like them to be.

In a glass casserole dish, layer the ingredients as follows: start with a layer of veggies on the bottom, a layer of meat on top of that, a layer of sauce, and repeat until all the ingredients are used. Top with the slices of mozzarella and cook in the oven for 15 minutes or until the cheese is bubbling.

This served 4 adults with a bit left over for lunch. Super yummy!