Cammie's Lasagna-esque Recipe

>> Sunday, October 24, 2010

Cammie: Are cottage cheese and ricotta the same thing
Mary Ann: Why?
Cammie: Making lasagna and can't find ricotta
Mary Ann: You can use cottage cheese mixed with some parmesan cheese
Cammie: Ok. Thank you... I'm making turkey veggie lasagna with no tomato sauce and no noodles... gunna be delicious!
Mary Ann: Why is it called Lasagna?
Cammie: LOL well instead of noodles, I'm using zucchini squash and eggplant slices and instead of tomato sauce, I'm using pesto... but everything else is the same
Later that day...........
Justin: Is this a recipe you found or are you making it up?
Cammie: ... well... it's kind of a combination of recipes, I found one that has pesto and that sounded good, then I found one with veggies and turkey and that sounded good and I found a no-noodle one and that sounded good!
The next day.........
Mary Ann: If there are no noodles, it's not really lasagna
Cammie: Well it's lasagna-esque!

Lasagna-esque
1 yellow squash, sliced lengthwise
2 zucchini squash, sliced lengthwise
1 baby eggplant, sliced lenghwise
1 lb ground turkey
2 packages fresh basil
2 tbsp olive oil
1/4 c pine nuts
1/4 c skim milk
1 lb 6 oz container fat free cottage cheese
16 oz shredded mozzerella cheese
shredded parmesan cheese
extra virgin olive oil
salt

1. Preheat oven to 350. Slice vegetables and place in bottom of long glass baking dish, coat with olive oil and sprinkle with salt. Bake for 5-7 minutes or until soft. Remove from dish and set aside.

2. Brown turkey, drain and set aside.

3. Place basil, pine nuts, olive oil and skim milk in food processor.  Add a pinch of salt and 1/4 c parm cheese. Set aside.

4. Place a layer of pesto on the bottom of the baking dish (same dish used to bake the veggies), a  layer of veggies and then a layer of ground turkey, then layer with 1/3 cottage cheese, 1/3 mozzerella cheese and sprinkle of parm. cheese.   Repeat this step 2 times, ending with the cheeses on top.

5. Bake for 35-40 minutes or until golden brown on top and bubbling

6. Let cool for 15 minutes.

This is best cooked the day before and reheated as the consistency sets and is better for serving and tastes just as delicious.

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