Turkey Zucchini-Layered Lasagna
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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.
Total Time
1 Hour
Serving Size
6 Servings
1
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
2
cloves garlic, minced
1
(15 ounce) can tomato sauce
1
carrot, shredded
1 1/2
teaspoons dried crushed oregano
1 1/2
teaspoons dried basil
1 1/2
teaspoons fennel seeds
1
pound (about 3 medium) zucchini, sliced lengthwise in 1/4-inch thick slices
1
cup part-skim ricotta cheese, divided
1/2
cup grated Parmesan cheese, divided
1
cup shredded mozzarella cheese, divided
1
Heat oven to 350°F.
2
Mist 9–inch square baking pan with cooking spray.
3
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
4
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.
5
Add garlic, tomato sauce, carrot, oregano, basil and fennel seed. Bring to boil; remove from heat.
6
Place one-third zucchini in baking pan.
7
Spread with half mozzarella, half ricotta, half Parmesan cheese.
8
Spread with half turkey mixture. Repeat layers finishing with layer of zucchini and mozzarella cheese.
9
Bake, uncovered 45 minutes or until bubbly and cheese is browned.
Calories
270
Protein
33g
Carbohydrates
15g
Fiber
2g
Sugars
7g
Fat
9g
Cholesterol
60mg
Sodium
240mg
Saturated Fat
4.5g
