4small to medium zucchinishredded in food processor
1smallsweet onionfinely diced or shredded
1 1/2cupsecret spinach pestorecipe below
1/2poundcooked ground turkey
1packagerice lasagna noodlesuncooked
1 1/2-2cupmozzarella cheese (again, choose the amount of cheese you like.)
1cupparmesan cheese
1/2cupfeta cheese
1/2cuppine nuts
1/4teaspoondried basil
salt and pepperto taste
Secret Spinach Pesto
1/2cuppine nuts
3/4cupparmesan cheese
2cupsorganic spinachpacked
1cupfresh basilpacked
1clovegarlicchopped
juice of one lemon
1/2cupextra virgin olive oil
salt and pepperto taste
Instructions
Shred zucchini in a food processor and set aside in a bowl. Take 3/4 cup of pesto and add to shredded zucchini. Stir to combine. Sprinkle with salt and pepper.
Place onion in a frying pan on stove and lightly saute for a few minutes (3ish) in a little butter, salt and pepper. Add the dried basil and mix to combine.
Add the cooked onions to your zucchini mixture. Stir in pine nuts. Add parmesan and feta cheese. Mix it all up.
Put cooked ground turkey into a separate bowl and add the rest of the pesto mixture. Stir to combine.
In a prepared 9x13 baking dish, spread a little of the zucchini mixture on the bottom. Add a layer of noodles (uncooked). Spread some turkey over the noodles. Add a layer of zucchini. Sprinkle a generous amount of mozzarella cheese. Repeat the process until you use all your fillings. Top with remaining cheese and bake covered at 375 degrees for 1 hour. I take the top off the pan for the last 5 minutes to let the cheese brown a little cause I'm crazy like that.
Pesto directions:
(I will warn you now...I am bad with ingredient amounts when it comes to pesto because I usually wing it myself--I'm pretty sure you can't mess it up too badly so get adventurous! Taste your creation at the end and keep adding ingredients until you are happy.)
I'm sure there is an art to making pesto, but I just throw everything into the food processor except the olive oil and blend it up. I drizzle in the oil until I get the right consistency and then I taste it and adjust as needed. I told y'all I'm not a chef, right? :)