Brown turkey and onion. Add tomato sauce, cooking wine and seasonings. Bring to a boil and simmer for 10 minutes. In a casserole pan, layer the eggplant, then 1/2 the meat sauce, the zucchini and remaining meat sauce.
To make the white sauce, whisk flour and water together to remove lumps, thicken on stove. Add feta and parmesan cheese to the white sauce, mix well and pour sauce over the meat and vegetable in casserole.
Bake at 350 degrees for 30 minutes or until golden brown.
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Ingredients
Directions
Brown turkey and onion. Add tomato sauce, cooking wine and seasonings. Bring to a boil and simmer for 10 minutes. In a casserole pan, layer the eggplant, then 1/2 the meat sauce, the zucchini and remaining meat sauce.
To make the white sauce, whisk flour and water together to remove lumps, thicken on stove. Add feta and parmesan cheese to the white sauce, mix well and pour sauce over the meat and vegetable in casserole.
Bake at 350 degrees for 30 minutes or until golden brown.