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TCP Kitchen

Crowning Touch

Casserole Queens have made their mark in publishing and on TV—not to mention in the kitchen

When it comes to casseroles, you can count on Austin’s Crystal Cook and Sandy Pollock for a recipe. This entrepreneurial duo started a business delivering casseroles while wearing frilly aprons and heels, won a spot on the Food Network show “Throwdown With Bobby Flay” and went on to write two cookbooks, “The Casserole Queens Cookbook” and “The Casserole Queens Make-A-Meal Cookbook.” These days you can find them in the pages of Woman’s Day magazine, where they share casserole-inspired recipes such as this lasagna.

Zucchini Lasagna

2 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
1/2 teaspoon red pepper flakes
1 pound ground turkey
1 can diced tomatoes (28 ounces)
3 tablespoons chopped fresh oregano
2 teaspoons salt
2 medium zucchini
1 cup part-skim ricotta cheese, divided
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese (2 ounces)

  • Preheat oven to 375 degrees.
  • In a large straight-sided skillet over medium heat, heat 2 tablespoons of olive oil. Add the onion and red pepper flakes and cook, stirring occasionally, until the onion is tender, about 8 minutes. Add the turkey and cook, breaking up any large pieces with the back of a spoon, until brown throughout, 3 to 4 minutes. Add the tomatoes and bring the mixture to a boil. Reduce the heat to medium and simmer until it thickens, about 20 minutes. Stir in the oregano and salt. Let cool.
  • Slice the zucchini lengthwise into thin strips about 1/8 inch thick. Place 5 or 6 zucchini slices, overlapping slightly, into the bottom of an 8-by-8-inch baking dish. Top with 1 cup of sauce. Dot with 1/4 cup ricotta. Repeat the layers twice, alternating the direction of the zucchini. Top with remaining zucchini and brush the top with the remaining olive oil. Dot with the remaining 1/4 cup ricotta and season with black pepper. Top with the Parmesan cheese.
  • Bake 50 to 60 minutes, until the lasagna is bubbling and the top is brown. Let stand 10 minutes before serving.

Servings: 8. Serving size: 5 ounces. Per serving: 231 calories, 16.23 g protein, 14.46 g fat, 8.38 g carbohydrates, 1.84 g dietary fiber, 883 mg sodium, 3.36 g sugars, 57 mg cholesterol

Reprinted from “The Casserole Queens Make-A-Meal Cookbook” by Crystal Cook and Sandy Pollock. Copyright © 2013. Published by Clarkson Potter, a division of Penguin Random House.

January 2015 Recipe Contest