Home / Recipes / Pastas & Lasagna / Turkey Zucchini-Layered Lasagna
Turkey Zucchini-Layered Lasagna

Turkey Zucchini-Layered Lasagna

This is a Gluten Free Recipe

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

RATE THIS RECIPE

(176)
REVIEWS  
servings Makes 6 servings 6
preparation time PREP Under 30 minutes
total time TOTAL More than 1 hour

Ingredients

  • 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

Directions

  1. Heat oven to 350°F. Mist 9–inch square baking pan with cooking spray.
  2. Cook ground turkey as specified on package. Always cook to well-done, 165ºF as measured by a meat thermometer.
  3. Add garlic, tomato sauce, carrot, oregano, basil and fennel seed. Bring to boil; remove from heat.
  4. Place one-third zucchini in baking pan. Spread with half mozzarella, half ricotta, half Parmesan cheese. Spread with half turkey mixture. Repeat layers finishing with layer of zucchini and mozzarella cheese. Bake, uncovered 45 minutes or until bubbly and cheese is browned.

RECIPE NUTRITION INFORMATION

Per Serving

Calories270

Protein33g

Carbohydrates15g

Fiber2g

Sugars7g

Fat9g

Cholesterol60mg

Sodium240mg

Saturated Fat4.5g

MADE WITH

Extra Lean Ground Turkey Breast

Extra Lean Ground Turkey Breast

cooking temperature 165°F

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey

REVIEWS OF THIS RECIPE

Turkey Zucchini-Layered Lasagna