Sformato di Verdure e Carne (Turkey-Potato-Zucchini Casserole)

Recipe by Lidia Matticchio Bastianich

Preheat oven 400f. In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the onions and cook till slightly softened. About 3 minutes. Add the zucchini and a teaspoon of salt and cook till tender. Using a slotted spoon remove to a plate.

Add 1 tablespoon of oil to the skillet and then add the ground turkey. Cook and stir till it crumbles and browned, about 4 minutes. Add the tomato paste and cook for 1 minute. Then the wine and bay leaves, bring to a simmer and cook til wine is reduced and saucy, about 5 minutes. Sir in the zucchini and onion mixture. Toss the potato slices with the remaining 2 tablespoons of olive oil and the remaining teaspoon of salt in a bowl. In a medium bowl toss the two cheeses together.

To assemble, butter a large baking dish. Layer the potatoes in the bottom.

Sprinkle with a third of the cheese, layer the turkey mixture on top and then the rest of the cheese.

Cover with foil, not letting the foil touch the cheese. Place on the bottom rack and bake for 20 to 30 minutes. Uncover and bake for another 15 minutes more til top is browned.