A twist on Italian lasagna and add some spiciness to this dish.
Serves 8
Preheat the oven to 400℉ (205℃)
2 organic red bell peppers, stemmed and cut into pieces
organic olive oil cooking spray
2 tsp. (10 ml) each: chili powder and olive oil
1 chopped organic onion
3-4 minced garlic cloves
1 Tbs. (15 ml) minced or canned chiles
1 pound (450 g) organic ground turkey* (optional: ground chicken or soft organic tofu)
2 cups (280 ml) organic chicken broth
1 15-ounce (520 g) organic frozen spinach, thawed and drained
1 14.5-ounces (410 g) can organic diced tomatoes, drained
6 Tbs. (90 ml) minced cilantro or parsley
2 Tbs. (20 ml) organic lime juice
2 organic zucchinis, cut lengthwise into thick slices
1 cup (240 g) each: chopped cactus and organic corn
1 cup (240 g) each: chopped cactus and organic corn
shredded (dairy-free) cheddar cheese
optional: 2 mild poblano peppers, chopped
A. Preparing:
1. Grease a baking dish and baking sheet.
2. Place the sliced zucchini on the baking sheet and bake until they release much of its moisture, but is not overcooked. Remove and set aside.
3. Sauté the bell peppers, onions, cactus, and corn with the oil in a pan over medium heat, about 7 minutes.
4. Stir in the garlic, chiles, chile powder and cook about 30 seconds.
5. Stir in the meal mixture and cook until the meat is no longer pink, about 10 minutes.
(a) Optional: stir in the tofu with the garlic, etc.
6. Stir in the broth and bring to a simmer.
7. Stir in the spinach, poblanos, and tomatoes, simmer about 10 more minutes.
8. Remove from the heat, stir in 1/2 cup (120 ml) cilantro/parsley and lime juice.
B. Layering:
1. Spread one-third of the meat or tofu mixture into the baking dish.
2. Cover with half the zucchini.
3. Cover with half the corn and cactus.
3. Cover with half the corn and cactus.
4. Sprinkle some cheese on top.
5. Repeat.
6. Bake until the sauce is bubbling around the edges, about 15 minutes.
7. Allow to cook a little.
8. Sprinkle rest of the cilantro/parsley on top.
*FDA study shows that 24% of non-organic ground turkey are positive for salmonella, one in four turkeys.
