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 your Bull 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, salsa, 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 Bull Grill and cook for 40-45 minutes covered with foil. Cook uncovered for the last 10 minutes. If you like a nice golden crust on the top of the lasagna raise the temperature of the grill and cook to your desired doneness.
- Let the lasagna rest for 10-15 minutes before slicing.
Notes
Chef Anthony Pro Tip #1 - Lightly grill the Zucchini, Tomatoes, and Sweet Peppers beforehand to enhance their flavors.
Chef Anthony Pro Tip #2 - Adding other veggies to the lasagna is always a great option. Try to add veggies that are dryer such as corn, baby carrots, or sweet potatoes.
Chef Anthony Pro Tip #3 - Try going meatless by adding black beans, pinto beans, or Beyond Sausage instead of ground meat.
Chef Anthony Pro Tip #2 - Adding other veggies to the lasagna is always a great option. Try to add veggies that are dryer such as corn, baby carrots, or sweet potatoes.Chef Anthony Pro Tip #3 - Try going meatless by adding black beans, pinto beans, or Beyond Sausage instead of ground meat.