Turkey & Zucchini Lasagna
Turkey & Zucchini Lasagna
½ pound ground Turkey, 1 small can Mushrooms, drained, 1 teaspoons No-Salt Seasoning, 3 small Zucchinis, sliced, 1 clove Garlic, sliced, 4 tablespoons Olive Oil, 1 – 24 ounce jar Garlic Marinara, 1 – 15 ounce container Low Fat Ricotta Cheese, 1 Egg White, 1- 8 ounce can Tomato Sauce, 1 teaspoon Spaghetti Sauce seasoning mix, 1 package oven-ready Lasagna, 1- 8 ounce Low-Moisture Part-Skim Mozzarella Cheese,
Directions
In a non-stick skillet sauté turkey until brown, stir in no-salt seasoning and can of mushrooms. Set turkey mixture aside to cool. In another skillet add olive oil, garlic, and then sauté until golden brown pour in the sliced zucchini and cook for about 5 minutes until tender. Set zucchini mixture aside to cool. In a small bowl mix ricotta cheese and egg using a wire whip. In another small bowl mix the tomato sauce and spaghetti seasoning mix. Spray a 13 X 9 pan with cooking spray then start laying the above ingredients as follows, a thin layer of marinara, lasagna noodles, sprinkle with meat and zucchini mixtures, then a layer of ricotta cheese. Repeat the layers again, top with lasagna noodles, cover with remaining ingredients and cover with mozzarella. Pre-heat oven to 350* cook lasagna uncovered for 30 minutes. Lower heat to 325*cover with foil and cook for 30-45 minutes more. Check after 30 minutes. Serve warm from the oven.
Author’s Comments
A new family favorite.
Loading ...