Paleo Veggie Noodle Turkey Lasagna
I’m not so sure what to call this dish. It was born out of my Hungry Harvest box, that’s for sure. I guess it’s one part lasagna, one part pastelón, one part veggie casserole… while incorporating turkey chili. Regardless, it’s one part healthy, one part delicious, and a lot of parts veggie!
For those considering making this for a dinner party of event, I will warn that I found it to be a bit liquidy the first night- tasted delicious but was hard to serve in nice even squares. However, the leftovers cut perfectly and we enjoyed this all week! (The last two pictures show an example of night one vs. night two!)
Ingredients:
- 1 recipe Cincinnati-style turkey chili without the chicken broth
- 2 tbsp olive oil
- salt and pepper, to taste
- 1 large zucchini
- 1 large yellow squash
- 1 Japanese eggplant
- 2 medium tomatoes
- 5 eggs
- 1/4 cup coconut milk
How-to:
- Pre-heat oven to 350 degrees F. Prepare Cincinnati-style turkey chili according to instructions, but without the chicken broth.
- Slice zucchini, yellow squash and eggplant into 1/4″ discs. In a large bowl, toss together with olive oil, salt and pepper.
- Layer 1/3 veggies in the bottom of a 9 x 13″ pan. Save some pretty ones for your top layer!
- Add a layer of half the chili, spread evenly.
- Repeat another layer of veggies, another layer of meat and then a final layer of veggies.
- Whisk the eggs, coconut milk and a bit of salt and pepper in a small bowl and pour evenly over the top, shifting the pan to get it between the crevices.
- Bake at 350 degrees for 35-40 minutes, or until the eggs are cooked and the top has begun to brown.
- Let sit before serving.
Serves 8
