Friday, April 8, 2016

Jennie - O Turkey Recipe of the Week - Turkey Zucchini-Layered Lasagna

This week'sJennie - O Turkey Recipe of the Week - Turkey Zucchini-Layered Lasagna. This one features one of my favorite Jennie - O products, JENNIE-O® Extra Lean Ground Turkey Breast. Add the Spices, Cheese, and Zucchni you have a delicious and healthy version of Lasagna! It's all from the Jennie - O website, Enjoy!

Turkey Zucchini-Layered Lasagna

his is a Gluten Free Recipe

Who doesn’t love lasagna? Basil, tomato sauce and mozzarella make this low-carb, gluten free recipe a big hit with fans of delicious Italian meals who also love to eat lean.

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 carrot, shredded
1½ teaspoons dried crushed oregano
1½ teaspoons dried basil
1½ teaspoons fennel seeds
1 pound (about 3 medium) zucchini, sliced lengthwise in ¼-inch thick slices
1 cup part-skim ricotta cheese, divided
½ cup grated Parmesan cheese, divided
1 cup shredded mozzarella cheese, divided

STEP 1: Heat oven to 350°F. Mist a 9-inch square baking pan with cooking spray.

STEP 2: Cook ground turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer.

STEP 3: Add garlic, tomato sauce, carrot, oregano, basil and fennel seed. Bring to a boil; remove
from heat.

STEP 4: Place one-third of the zucchini in the baking pan. Spread with half of the ricotta. Sprinkle with half Parmesan cheese and half of the mozzarella. Add half the turkey mixture and sprinkle with one-third of the mozzarella cheese; repeat layers finishing with layer of zucchini and mozzarella cheese on top.

STEP 5: Bake, uncovered 45 minutes or until bubbly and cheese is browned.
* Always cook to an internal temperature of 165°F.

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