Who doesn’t love lasagna? Basil, tomato sauce and mozzarella make this carb-conscious, Turkey Zucchini-Layered Lasagna recipe a big hit with fans of delicious Italian meals who also love to eat lean and gluten-free.
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
cloves garlic, minced
(15 ounce) can tomato sauce
teaspoons dried crushed oregano
teaspoons dried basil
teaspoons fennel seeds
pound (about 3 medium) zucchini, sliced lengthwise in 0.25-inch thick slices
cup part-skim ricotta cheese, divided
cup grated Parmesan cheese, divided
cup shredded mozzarella cheese, divided
Heat oven to 350°F.
Mist 9–inch square baking pan with cooking spray.
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add garlic, tomato sauce, carrot, oregano, basil and fennel seed. Bring to boil; remove from heat.
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.