 |
|
Summer Turkey Lasagna
Makes 4 servings
|
|
|
|
|
|
Ingredients
|
|
3
|
zucchini squash (8 to 9 inches long), sliced lengthwise into 1/4-inch strips
|
|
1/2
|
pound turkey ham, cut into 1/2-inch cubes
|
|
1
|
can (8 ounces) no-salt tomato sauce
|
|
1
|
cup uncooked instant rice
|
|
1/2
|
onion, finely chopped
|
|
1/2
|
teaspoon Italian seasoning
|
|
1/8
|
teaspoon pepper
|
|
1
|
cup low-fat cottage cheese
|
|
1/2
|
cup (2 ounces) low-fat mozzarella cheese
|
|
1
|
teaspoon parsley flakes
|
|
2
|
tablespoons grated Parmesan cheese
|
|
|
|
|
|
|
|
|
|
1. In 8-inch square microwave-safe dish, layer zucchini strips; cover with wax paper. Microwave on HIGH 6 to 8 minutes or until zucchini are tender, rotating dish after 4 minutes. Remove zucchini; place on paper towels to drain. Drain liquid from dish.
|
|
2. In medium bowl, combine turkey, tomato sauce, rice, onions, Italian seasoning and pepper. In small bowl, combine cottage cheese, mozzarella cheese and parsley.
|
|
3. Arrange 1/2 of zucchini strips in single layer on bottom of same microwave-safe dish. Top with turkey-rice mixture, spreading to cover zucchini layer. Top with cheese mixture; spread gently to cover turkey mixture. Top with layer of remaining zucchini strips; sprinkle with Parmesan cheese.
|
|
4. Microwave at MEDIUM (50%) 20 to 25 minutes or until rice is tender.
|
|
|
|
©National Turkey Federation
|
|
|
Nutrients per Serving
|
|
(1 (4-inch) square lasagna)
|
|
Calories
|
261
|
|
Calories from Fat
|
17 %
|
|
Total Fat
|
5 g
|
|
Saturated Fat
|
2 g
|
|
Cholesterol
|
42 mg
|
|
Carbohydrate
|
30 g
|
|
Fiber
|
2 g
|
|
Protein
|
25 g
|
|
Sodium
|
922 mg
|
|
|
|
Dietary exchanges
|
|
2 Starch
|
|
2 Meat
|
|
|
|
|
|
|
|
|
|
Click here for printable version