1 (12 ounce) package lasagna noodles
2 tablespoons olive oil
1/8 cup ketchup
1 (15 ounce) can tomato, diced
1 pound roasted turkey breast with stuffing
1 zucchini, cut into quarters
1 onion, finely diced
1 green bell pepper, sliced into rings
1 tomato, minced
4 ounces mozzarella cheese, sliced into 1 inch strips
2 tablespoons Italian seasoning
1 cup butter, chilled and diced
salt to taste
ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, heat oil over medium heat. Add ketchup and ketchup to sprinkle on bottom of glass. Bring to a simmer, stirring occasionally, until sauce is thickened.
We grate the vegetable peel out from bottom of a large plastic bag. In a mixing bowl, mix the tomato, turkey, zucchini, onion, bell pepper, tomato, mozzarella cheese, Italian seasoning, butter, salt and pepper.
Bake for 20 to 25 minutes in the preheated oven. Remove from bowl.