Comfort is rosemary, onion, and beef's broth
vying for favor of flavor,
scents rising toward heaven
along with our noses,
tummies rumbling,
Mom's apron used as oven mitts
for pans of melting mozzarella
topping vegetable and meat lasagnas,
for fluffy dumplings floating
atop soul-warming soup.
Comfort is family gathered,
talking and chewing simultaneously,
dogs beneath our feet
and cats eyeing the counters.
by Margaret Bednar, January 3, 2018
Left Over Turkey Lasagna
Comfort food for sure and it can be made healthier if one replaces the ricotta with small curd low-fat cottage cheese. I used no-bake noodles. They are very thin. I got to thinking what this would taste like if I replaced the noodles with zucchini slices. I will follow-up soon with a healthier version and report back in a few weeks.
Anyway, here is the recipe that matches the above photo:
Heat oven to 350 F
Marinara Spaghetti Sauce - 3 cups (I usually use sugar-free, but used Mids Marinara Sauce for this)
Turkey - 2 cups cooked, chopped
Zucchini - 1 medium, shredded (I took skin off - probably not necessary, though)
Mix three above ingredients
Spread 1-1/2 cups of this mixture in ungreased rectangular 11x7 x 1/2 baking dish
6 Lasagna Noodles (or enough to cover each layer)
Top with 3 noodles
Ricotta Cheese - 1 cup
Parmesan, parmigiano-reggiano cheese - 1/4 cup grated
Oregeno - 1 teaspoon
Mix above three together. Spread over noodles in dish. Spread 1-1/2 cups of the turkey mixture.
Top with remaining noodles and last layer of turkey mixture.
Mozzerella Cheese - 2 cups I used a ball of Mozzerella sliced thinly and put circles on top. Probably easier to get grated which allows one to use it more sparingly.
Sprinkle with above cheese.
Bake uncovered for 45 minutes or until hot and bubbly.
Let stand 15 minutes before cutting.
