Fall Bird Vegetable Lasagna

Fall Bird Vegetable Lasagna

From the Thermador and Tastespotting Ultimate Recipe Contest

Submitted by: Hazel McCoy

Hazel and her family love to grow all kinds of tomatoes, vegetables and herbs in their garden.  This recipe tucks these fresh garden veggies in between cheesy pasta layers, to make a healthy lasagna! It's low in calories, easy to prepare, freezes well and can be made ahead of time. It uses chicken or turkey instead of ground beef and mozzarella cheese instead of Ricotta cheese.

Serves 8-10.
Prep time: 20 minutes
Cook time: 45 minutes
Cool time: 15 minutes

3 cups roasted turkey or grilled chicken breast cubed or shredded
3 cups grated mozzarella cheese, low fat and sodium, shredded
2 cans crushed tomatoes; low sodium or use fresh par boiled and skinned fresh tomatoes, crushed
1 ½ cup chicken broth, low sodium and reduced fat or use homemade broth
1 package lasagna noodles, cooked according to package directions
1/2 cup each diced: onions, red and green peppers
Portobello mushrooms
½ cup each grated yellow squash
green zucchini  
1 medium purple eggplant sliced in thin slices,  like lunchmeat 
3 Tablespoons Italian Seasoning
2 Teaspoons garlic powder
9 X 12 inch glass dish
Non stick spray

Grill chicken or turkey breasts about 5- 8 minutes each side or until done. Cool and cut into small cubes or shred. Cook noodles according to package directions. Place on a cutting board, laying flat and allow to cool. Cover with damp towel. *If noodles stick, run under cool water. Sauté onions, peppers until soft and then add mushrooms for a few minutes. Sauté eggplant strips until fork tender. Open cans of tomatoes and broth and place in pot with Italian Seasoning and garlic powder. Grate the cheese, squash and zucchini.

Pour a layer of crushed tomato into greased  9 X 12 dish. Carefully place cooked layers of lasagna noodles to form a tight bed. Layer a row of turkey or chicken, then sautéed peppers and onions, mushrooms, cheese and the secret squash, zucchini and eggplant. Repeat layers and top with cheese. Cover loosely with foil. Cook at 345 degrees for 45 minutes. Remove from oven, allow to cool and set up for 15 minutes. Cut into squares and enjoy! 

Thermador Recipe - Fall Bird Vegetable Lasagna