Vegetable Lasagna

  The continuing saga of trying to find ways to use up all the zuchini and squash the summer months provide. We used Mom's regular pasta lasagna recipe and swapped a few things out, most notable was the zuchini and squash for the pasta. We also use ground turkey instead of hamburger or sausage because that was what we had in the freezer.

Vegetable Lasagna
7-8 c good tomato sauce (recipe)
6 c mozzarella cheese shredded
2 lbs ricotta cheese
2 eggs
2 lbs ground turkey browned and seasoned
3 medium zuchini's
4 medium squash
3/4 c fresh parsley chopped
1 tsp salt
1/2 tsp pepper

Preheat oven to 375 degrees farenheit. Slice zuchini and squash lengthwise in 1/4" thick pieces. Combine ricotta cheese, eggs, salt, pepper, parsley in a bowl. Mix well.

In a deep pyrex or stoneware baking dish layer the ingredients. We used a 13x9 stoneware baking dish. Put a layer of sauce (about a fourth), slices of zuchini and squash, meat (about a third), ricotta cheese mixture (about a third), mozarella (about a fourth). We got three layers in this pan. Finish with a layer of sauce and top with remaining mozzarella cheese. Bake covered with foil for 30 minutes then lower the temperature to 350 degrees farenheit and bake uncovered for 30 more minutes. Enjoy!

TTFN

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