Turkey and Zucchini Lasagna

Put water to boil in a pot and once it begins to boil add the turkey bread with a bit of salt. Cook for 15-17 minutes. After this time remove and place on a cutting board. Use a fork and knife to separate the meat into slices. Set aside.

Dice the garlic and the onion, zucchini, and red bell pepper into medium-sized pieces.

In a large pan add a bit of olive oil and lightly fry the garlic and onion. Once it becomes tender add the pepper, zucchini, and a pinch of salt. Cook on medium heat for 7 minutes.

Add the tomato puree (as an option you can add a pinch of sugar to remove some acidity) and cook for 15 minutes on low heat. Add the turkey you had set aside along with various tablespoons of bechamel sauce and mix.

In an oven-safe dish or casserole pour a thin layer of bechamel sauce. Place a sheet of lasagna pasta down and then spread some of the filling on top. Put more bechamel sauce on top, followed by another sheet of pasta. Repeat these steps until the filling is done. Finish by spreading some sauce on the last layer of pasta. Also sprinkle some cheese on top before placing it into the oven.

Bake for 20 minutes or however long the lasagna packaging says at 350°F.