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I'm sort of becoming a one trick pony with turkey meat. Ok, it's more than one but when I see ground turkey in the refrigerator, I think meatloaf, chili, sloppy Joe's, or pasta sauce. I've made quite a few meatloaves and various versions of chili lately. Sloppy Joe's are fairly easy to make as well so I was left with pasta sauce. I have a fairly standard pasta sauce and if I had a little version of me running around, that recipe would get taught as the "family recipe".
I guess what I'm trying to convey is that when I cook I want to try something different and I want to have something to blog about. As I was pondering my options, I thought about lasagna but immediately tossed that idea out the window because lasagna has too many noodles and too much cheese. In my mind, that equates to -- too many calories. I thought about vegetable lasagna like one that I've made previously with zucchini instead of noodles. While that's a delicious meal, it's already been done.
And then I had a vision of lasagna, without noodles, without firing up the oven, and it involved my beloved stockpot. Seriously. I only need a kitchen with stockpots.
Stockpot Lasagna
- one package of Jenni-O extra-lean ground turkey
- one medium onion, chopped
- one green bell pepper, chopped
- three garlic cloves, diced
- two medium zucchini, cubed
- one carrot, sliced and chopped
- three crimini mushrooms, sliced
- one can of tomato sauce
- 1/2 tsp dried oregano
- 1/4 tsp ground black pepper
- one cup of fresh spinach
- one cup of whole grain fusilli pasta, uncooked
- one cup of low-fat cottage cheese
- two tomatoes, seeded and diced
- 10 fresh basil leaves, chopped thick
- 1/2 cup of part-skim mozzarella
- three tbsp olive oil
Cook pasta according to instructions and place in a sealed container.
In a stockpot, brown turkey in one tbsp olive oil over medium-high heat. Drain and set aside.
In a stockpot, sauté onions, bell pepper, carrot and zucchini in one tbsp olive oil over medium-high heat for 5 minutes. Add garlic and mushrooms; continue to cook for three minutes. Add half of the tomato sauce, oregano, and black pepper. Add spinach, reduce heat and simmer for 5 minutes. Remove from heat.
In a large bowl, combine cottage cheese, basil, tomato, and one tbsp olive oil.
Thoroughly combine pasta, meat, remaining tomato sauce, and mozzarella cheese with the vegetable mixture. Lightly stir in cottage cheese mixture and serve.
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