Turkey Zucchini-Layered Lasagna
| Makes 8 servings | Prep time Under 30 minutes | Total time More than 1 Hour |
Ingredients
1 tablespoon olive or vegetable oil
1 package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey Breast
2 cloves garlic, minced
1 (15 ounce) can tomato sauce
1 medium carrot, shredded
1 1/2 teaspoons dried crushed oregano
1 1/2 teaspoons basil
1 1/2 teaspoons fennel seed
salt and pepper, if desired
1 cup part-skim ricotta cheese
1/2 cup grated parmesan cheese
1 1/2 pounds (about 4 medium) zucchini, sliced lengthwise in 1/4 inch thick slices
2 tablespoons all-purpose flour
1 cup part-skim mozzarella cheese, shredded
Directions
Heat oven to 350°F. Spray a square 9 x 9 x 2 baking pan with cooking spray. Cook the ground turkey as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer. Add garlic and stir in tomato sauce, carrot, oregano, basil, and fennel seed. Season with salt and pepper, if desired. Bring to a boil; remove from heat. Mix ricotta cheese with parmesan cheese. Layer half each of zucchini with flour, ricotta mixture, turkey sauce mixture, and mozzarella cheese; repeat. Sprinkle remaining 1/4 cup parmesan cheese on top. Bake, uncovered 45 minutes, until bubbly and cheese is browned. Let stand 20 minutes before cutting into squares.
Learn how to safely handle turkey
