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Easy (almost) vegetarian Southwestern Lasagna

Anthony Serrano
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • 4 large zucchini sliced into coins 1/4 inch think
  • 1 cup cherry tomatoes cut in half
  • 1 cup sweet peppers diced
  • 1 pound ground turkey cooked
  • 1 pound ground chicken cooked
  • 24 ounces pasta sauce
  • 2 cups Fresh Cravings Salsa Chucky Restaurant Style
  • 24.5 ounces Sonoma Gourmet Kale Pesto with White Cheddar Pasta Sauce
  • 1 cup shredded parmesan
  • 2 cups shredded mozzarella
  • 1 ball fresh mozzarella sliced
  • salt and pepper to taste

Instructions
 

  • Preheat the oven or grill (using indirect heat) to 400 degrees
  • In a 9x13-inch casserole dish or equivalent baking dish begin building your pasta. Start by spreading a layer of Kale Pesto Sauce on the bottom of the dish. Then layer zucchini, ground chicken, ground turkey, bell peppers, and tomatoes. Top with pasta sauce and shredded mozzarella cheese.
  • Repeat the process until you’ve used all the ingredients. Top with sliced fresh mozzarella and parmesan cheese.
  • Place the lasagna in the preheated oven or grill and cook for 40-45 minutes. Broil for a few minutes to get a nice golden crust on the top of the lasagna.
  • Let the lasagna rest for 10-15 minutes before slicing.
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