Turkey Veggie Casserole

Autophagy activators: SP, SM, VIT, PO, SA

Makes 4 servings • Prep time: 15 minutes • Cook time: 35 minutes

Nothing says “comfort food” quite like casserole . . . make extra and store it in the freezer for a future lunch or dinner. Then reheat for an extra dose of comfort and a lot of convenience.

• 1 (8-ounce) package lentil pasta
• ¼ cup tea seed oil, divided
• 2 onions, chopped
• ½ pound ground turkey
• 1 ½ teaspoons sea salt
• 1 ½ teaspoons freshly ground black pepper
• 2 tablespoons chopped fresh basil, or ½ teaspoon dried
• 4 zucchini, cut into matchsticks
• 2 cups chopped white mushrooms
• 3 cups fresh spinach
• 1 cup shredded whole-milk mozzarella cheese

1. Preheat the oven to 450°F.

2. Cook the lentil pasta until al dente according to the package directions. Drain and set aside.

3. Meanwhile, in a medium skillet, heat 2 tablespoons oil over medium heat. Add the onions and cook, stirring often, until translucent, about 5 minutes.

4. Add the turkey, salt, and pepper and cook, breaking up the meat with a wooden spoon as it cooks, for 5 minutes.

5. Add the basil, zucchini, mushrooms, and spinach and cook for 5 minutes more. Remove from the heat.

6. In a 9 × 13–inch baking dish, layer half the pasta, then the vegetables and turkey, then half the mozzarella. Top with the remaining pasta and sprinkle evenly with the remaining mozzarella. Drizzle with the remaining 2 tablespoons tea seed oil.

7. Bake, uncovered, for 15 minutes, or until the pasta is golden brown and crispy.

8. Serve hot.

Nutritional analysis per serving (¼ recipe): fat 38g, protein 44g, carbohydrate 26g, net carbs 14g