Moussaka-Inspired Layered Veggie Casserole

Layers and layers of vegetables, pasta sauce with fat-free ground turkey beast, and herbs make this a hearty delicious meal!

Ingredients:

1/2 lb. 99% fat free ground turkey breast

2 tsp. oil

26 oz. jar organic pasta sauce

6 oz. can tomato paste

1 cup water

1 medium onion, thinly sliced

2 beefsteak tomatos, thinly sliced

2 large russet potatoes, thinly sliced

2-3 shredded carrots

1 medium eggplant, thinly sliced

2 zucchinis, thinly sliced

1 pkg sliced mushrooms

3 large cloves minced garlic

2 cups large basil leaves

2 cups frozen hash brown potatoes
8-12 ounces shredded vegan cheese (optional)

Instructions:

Brown turkey breast in oil.  Add pasta sauce, 1 cup water, minced garlic, and tomato paste, stir and set aside.

  

Slice veggies as thin as possible.  A mandolin works really well for the potatoes, eggplant, and zucchini but better to slice onion and tomatoes by hand. 

Layer veggies, basil leaves, vegan cheese (optional), and pasta sauce.  Top with hash browns. Bake at 325 degrees in 13 by 9-inch casserole dish for approximately 60 minutes or until veggies are cooked through.