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PF Kitchen: BBQ Zucchini Lasagna

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PF Kitchen: BBQ Zucchini Lasagna

Edwardsville/Glen Carbon Nutrition Coach






  • 1 cup of sprouted lentils

  • 1lb of ground turkey

  • 1 bag (5 cups) of any kind of sliced frozen peppers and onions

  • ¾ cup of BBQ sauce

  • 2 cups of pizza sauce

  • 4 cups of shredded part-skim mozzarella

  • Onion powder

  • Garlic powder



  1. Preheat oven to 375F.

  2. Brown 1lb of ground turkey in a large skillet.

  3. Pour 1 cup of lentils in 2 cups of water and bring to a boil in a medium sized pot then reduce heat to a simmer. Place lid slightly on pot so that the steam can vent for 10 minutes. Continue to stir intermittently through out the 10 minutes so the lentils do not burn. Feel free to add a little more water if your lentils dry up before the 10 minutes.

  4. Cook 1 bag of frozen sliced peppers and onions in pan until the water cooks off.

  5. While your lentils, peppers, and ground turkey are cooking, you can begin to cut your 3 zucchinis in ribbon pieces. Make sure to continue stirring lentils, peppers, and ground turkey in between cuts so they don’t burn.

  6. Once lentils, peppers, and onions are done, add them to the pan with the browned ground turkey.

  7. Pour BBQ sauce and pizza sauce into pan. Stir until all the vegetables, lentils, and ground turkey are covered in sauce.

  8. Spread a thin layer of pizza sauce on the bottom of your 9x12 casserole pan.

  9. Layer zucchini over sauce then spread a thin layer of vegetables, lentils, and turkey. After that, sprinkle 1 cup of park-skim shredded mozzarella cheese over the top. Repeat 4 times or until you run out of ingredients.

  10. Sprinkle your desired amount of garlic and onion over lasagna. Cover with foil and bake for 30 minutes. Uncover the foil and then bake for 15-20 minutes more.

  11. Let stand for about 5 minutes before serving.



**8-10 servings **




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