“Meatless Monday” Recipe of the Week – Cheese Garden Lasagna

October 7, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Cheese Garden Lasagna. Lasagna packed with your favorite Vegetables! Some of the ingredients you’ll be needing are Garlic, Asparagus, Zucchini, Green Onions, Yellow Squash, Red Pepper, and Mushrooms. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So be sure to check out the Cooks site soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheese Garden Lasagna
A fabulous veggie lasagna loaded with garden vegetables and four types of cheese.

Recipe Ingredients:
1/4 cup (2 ounces) butter
2 cloves garlic, minced
1 cup each asparagus, zucchini, green onions, yellow squash and red pepper, diced
6 ounces portobello mushrooms, chopped
2 cups Roma tomatoes, diced
2 cups baby spinach leaves, diced
1/4 cup fresh basil leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1/4 cup balsamic vinegar
2 cups (15 ounces) Wisconsin Ricotta Cheese
1 cup (4 ounces) Wisconsin Parmesan Cheese, grated – divided use
1 large egg, beaten
1/2 teaspoon salt and ground black pepper
12 no-cook lasagna noodles
2 cups (8 ounces) Wisconsin Mozzarella Cheese, shredded – divided use
1 cup (4 ounces) Wisconsin Smoked Provolone Cheese, shredded – divided use

Cooking Directions:
1 – Preheat oven to 350°F (175°C). Butter bottom of 13x9x2-inch pan.
2 – Melt 1/4 cup butter in skillet over medium heat. Add garlic and sauté, 1 to 2 minutes.
3 – Add asparagus, zucchini, onions, squash, red pepper, mushrooms, tomatoes and spinach; sauté stirring frequently, 4 to 5 minutes.
4 – Stir in basil, oregano and vinegar; set aside.
5 – In bowl, stir together ricotta, 1/2 cup Parmesan, egg, salt and ground black pepper; set aside.
6 – Place layer of noodles (4 noodles) on bottom of prepared pan. Spread 1/2 ricotta mixture over noodles, top with 1/3 vegetable mixture, 3/4 cup mozzarella and 1/2 cup provolone. Repeat with noodles, remaining ricotta mixture, 1/3 vegetable mixture, 3/4 cup mozzarella and remaining provolone. Top with noodles, remaining vegetable mixture, mozzarella and Parmesan.
7 – Bake 35 to 45 minutes.
8 – Let stand 5 to 10 minutes; serve.

Makes 8 servings.
https://www.cooksrecipes.com/mless/cheese_garden_lasagna_recipe.html

“Meatless Monday” Recipe of the Week – Four Cheese Vegetable Lasagna

September 9, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Four Cheese Vegetable Lasagna. 4 Cheese Vegetable Lasagna in a Creamy Parmesan Bechamel Sauce. The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all! So be sure to check it out soon. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Four Cheese Vegetable Lasagna
A cheese and vegetable-rich lasagna in a creamy Parmesan bechamel sauce.

Recipe Ingredients:
Vegetable cooking spray
2 teaspoons vegetable oil
2 cups chopped fresh broccoli
1 1/2 cups thinly sliced carrots
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 cloves garlic, crushed
3 tablespoons butter
4 tablespoons all-purpose flour
3 cups low-fat milk
1/2 cup (1 1/2 ounces) grated Parmesan cheese – divided use
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups (12 ounces) part-skim ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
12 cooked lasagna noodles (cooked without salt or fat)

Cooking Directions:
1 – Preheat the oven to 375°F (190°C).
2 – Lightly coat the bottom of a Dutch oven with oil and place over medium heat until hot. Add the broccoli, carrots, onions, bell pepper and garlic; sauté 7 minutes. Set aside.
3 – Melt butter in a medium saucepan, stir in flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring with until blended. Bring to a boil over medium heat, and cook until thickened, stirring constantly, about 5 minutes. Add 1/4 cup of the Parmesan cheese, salt and pepper. Remove from the heat; stir in the spinach. Reserve 1/2 cup of the mixture, and set aside.
4 – Combine the ricotta, mozzarella and Swiss cheeses; stir well. Spread 1/2 cup of the spinach mixture in the bottom of 13×9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over the spinach mixture; top with half of the cheese mixture, half of the vegetable mixture, and half of the spinach mixture. Repeat the layers, ending with the noodles. Spread the reserved 1/2 cup of spinach mixture over the noodles, and sprinkle with the remaining 1/4 cup of Parmesan cheese. Cover and bake for 35 minutes. Let stand 5 minutes before serving.

Makes 9 servings.
https://www.cooksrecipes.com/mless/four_cheese_vegetable_lasagna_recipe.html

“Meatless Monday” Recipe of the Week – Italian Spinach Egg Rolls

March 25, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is an Italian Spinach Egg Rolls. Hard Boiled Eggs, Spinach, Lasagna Noodles, and Ricotta Cheese are just 4 of the ingredients that you’ll need to make this week’s dish. Take those Hard Boiled Eggs to a new level! The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Italian Spinach Egg Rolls
Need a recipe for hard-boiled eggs? Try this baked dish featuring lasagna noodle rolls filled with a mixture of chopped hard-boiled eggs, spinach, ricotta and mozzarella cheeses, topped with spaghetti sauce.

Recipe Ingredients:
6 lasagna noodles
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup part-skim ricotta cheese
1/2 cup low-moisture part-skim shredded mozzarella cheese
4 large hard-boiled eggs, chopped
3 large eggs, beaten
1/2 cup chopped green onions with tops
1 1/2 teaspoons Italian seasoning, crushed
1 (14-ounce) jar spaghetti sauce
Freshly grated Parmesan cheese (optional)

Cooking Directions:
1 – Cook noodles according to package directions. Drain well. Set aside. In medium bowl, stir together remaining ingredients except spaghetti sauce and Parmesan cheese until well combined.
2 – Spread half of the spaghetti sauce over bottom of greased 11×7-inch baking dish. Spread a scant 2/3 cup of the spinach mixture over 1 of the cooked noodle strips. Starting at short end, roll up strip. Place roll, seam-side down, in baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rolls. Cover tightly with aluminum foil.
3 – Bake in preheated 350°F (175°C) oven 20 minutes. Remove foil. Continue baking until heated throughout, about 15 to 20 minutes. Sprinkle with Parmesan cheese, if desired.
Makes 6 servings.
https://www.cooksrecipes.com/mless/italian_and_spinach_egg_rolls_recipe.html

Spicy Turkey Lasagna Rollers

February 22, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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The second Jennie – O Turkey Italian Recipe is a recipe for Spicy Turkey Lasagna Rollers. Made using JENNIE-O® Lean Ground Turkey along with ingredients like Spaghetti Sauce, Roasted Red Peppers, Ricotta Cheese, Spinach, Italian Blend Cheese and served all rolled up in Cooked Lasagna Noodles! Lasagna served a different way! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Spicy Turkey Lasagna Rollers
Why have big squares of lasagna when you can have fun little rollers? Think outside the square with this reimagined classic Italian recipe. Super kid-friendly and under 500 calories per serving.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 (24-ounce) jar prepared spaghetti sauce, divided
1 (8-ounce) can tomato sauce
½ cup chopped red pepper, roasted
¼ teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
3 cups Italian blend cheese, divided into 3 parts
¼ cup egg substitute or 1 egg, lightly beaten
12 lasagna noodles, cooked, drained

DIRECTIONS
1) Heat oven to 350°F. Mist 13 x 9-inch baking pan with non-stick cooking spray; set aside. Cook turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Stir in half jar spaghetti sauce, tomato sauce, red pepper, Italian seasoning and red pepper flakes. Simmer 5 minutes.
2) In medium bowl, mix ricotta cheese, spinach, 2 cups cheese and egg. Spread ¼ cup ricotta mixture over each lasagna noodle. Top with ⅓ cup sausage mixture. Tightly roll up each lasagna noodle from short end. Place rolls, seam side down, in prepared pan. Pour remaining spaghetti sauce over rolls. Sprinkle with remaining cheese. Cover with foil. Bake 30 minutes. Remove foil and bake 15 minutes or until sauce is bubbly.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 310
Protein 25g
Carbohydrates 31g
Fiber 3g
Sugars 8g
Fat 9g
Cholesterol 45mg
Sodium 350mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/253-spicy-turkey-lasagna-rollers

 

 

Jennie – O Lean Ground Turkey

JENNIE-O® All Natural* Lean Ground Turkey is packed with nutrition, making it an amazing alternative to ground beef. Create delicious versions of your family’s favorite recipes. Tacos, meatballs, casseroles, sloppy joes, burgers and countless other recipes! With 21 grams of protein, 170 calories, and no artificial ingredients, it’s easier than ever to eat well!

* FRESH
* GLUTEN FREE
* PACKAGE SIZES: 16-OZ (1 LB), 20-OZ (1.25 LBS), 48-OZ (3 LBS), 80-OZ (5 LBS)
Find this product in the refrigerated section of your grocery store.

NUTRITION INFORMATION
Serving Size112 g

Calories 170
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat .0 g
Cholestero l80 mg
Sodium 80 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Added Sugars g %
Protein 21 g %
Vitamin D mcg %
Calcium mg 2%
Iron mg 6%
Potassium mg %

INGREDIENTS
Ingredients: Turkey, Rosemary Extract.

COOKING INSTRUCTIONS

CONSUMER STOVETOP SKILLET:
Spray 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.
* Always cook to an internal temperature of 165°F.
https://www.jennieo.com/products/4-lean-ground-turkey

Ruffle Turkey Lasagna

February 15, 2019 at 6:04 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a second Jennie – Turkey Lasagna Recipe, Ruffle Turkey Lasagna. This one is made using JENNIE-O® Lean Ground Turkey along with Lasagna Noodles, Onion, Italian Seasoning, Pasta Sauce, Ricotta Cheese, Asiago Cheese, Mozzarella Cheese, and Spices. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Ruffle Turkey Lasagna
If you love classic lasagna but wish it came with less guilt, this is your recipe. We’ve subbed in lean ground turkey in place of beef, to deliver big flavor without big guilt.

INGREDIENTS
1 (16-ounce) package lasagna noodles
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
2 teaspoons Italian seasoning
1 (24-ounce) jar pasta sauce
1 (15-ounce) container ricotta cheese
½ cup Asiago cheese, shredded
2 tablespoons fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup mozzarella cheese, shredded

DIRECTIONS
1) Heat oven to 375ºF.
2) Cook noodles according to package directions.
3) In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes. Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
4) Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles. Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
5) Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 480
Protein 32g
Carbohydrates 56g
Fiber 4g
Sugars 8g
Fat 13g
Cholesterol 65mg
Sodium 610mg
Saturated Fat 6g
https://www.jennieo.com/recipes/407-ruffle-turkey-lasagna

Jennie – O Turkey Recipe of the Week – Quick and Easy Turkey Lasagna

February 15, 2019 at 6:03 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is – Quick and Easy Turkey Lasagna. It’s all Turkey Lasagna Recipes from Jennie -O today! This first one uses the JENNIE-O® Lean Sweet Italian Turkey Sausage along with Spaghetti Sauce, Lasagna Noodles, Ricotta Cheese, Parmesan Cheese, and Shredded Mozzarella Cheese. The Dish is 420 calories and 35 net carbs per serving. You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Quick and Easy Turkey Lasagna
Bake up this simple Italian lasagna recipe with lean, sweet Italian turkey sausage and three kinds of cheese. Less than 500 calories per serving, done in under 60 minutes and super kid-friendly!

INGREDIENTS
1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
1 (26-ounce) spaghetti sauce
8 no-boil lasagna noodles
1 (15-ounce) container ricotta cheese
¼ cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided

DIRECTIONS
1) Heat oven to 450ºF. Crumble turkey sausage into a large pre-heated saucepan; discard casings. Cook over medium-high heat 5 to 7 minutes, breaking sausage into chunks and stirring frequently. Always cook turkey to well-done, 165°F as measured by a meat thermometer.
2) Add spaghetti sauce; bring to a boil. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. Place 2 noodles on bottom of 9-inch square baking dish. Spread ¼ of sauce on noodles. Combine ricotta and Parmesan cheese; spoon ⅓ of mixture over sauce. top with ⅓ cup mozzarella cheese. Repeat layering 2 more times and place last 2 noodles on top. Cover with remaining sauce.
3) Cover with foil; bake 25 minutes or until noodles are tender and sauce is bubbly. Uncover; top with remaining 1 cup mozzarella cheese. Return to oven; bake 5 minutes or until cheese is melted. Let stand 5 minutes before serving.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 420
Protein 31g
Carbohydrates 38g
Fiber 3g
Sugars 10g
Fat 16g
Cholesterol 65mg
Sodium 780mg
Saturated Fat 6g
https://www.jennieo.com/recipes/212-quick-and-easy-turkey-lasagna

Jennie – O Turkey Recipe – Ruffle Turkey Lasagna

August 25, 2017 at 5:58 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe is a Ruffle Turkey Lasagna. Made with JENNIE-O® Lean Ground Turkey along with the usual Lasagna ingredients. By using JENNIE-O® Lean Ground Turkey you’re cutting back the carbs, fat, and calories. You can find this recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Ruffle Turkey Lasagna
If you love classic lasagna but wish it came with less guilt, this is your recipe. We’ve subbed in lean ground turkey in place of beef, to deliver big flavor without big guilt.

INGREDIENTS

1 (16-ounce) package lasagna noodles
1 tablespoon olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 onion, chopped
2 teaspoons Italian seasoning
1 (24-ounce) jar pasta sauce
1 (15-ounce) container ricotta cheese
½ cup Asiago cheese, shredded
2 tablespoons fresh basil, chopped
1 teaspoon salt
1 teaspoon black pepper
1 cup mozzarella cheese, shredded

DIRECTIONS

1) Heat oven to 375ºF.
2) Cook noodles according to package directions.
3) In large skillet heat oil. Add turkey. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, seasoning and tomato sauce. Simmer 10 minutes. Remove from heat. Mix together ricotta cheese, asiago cheese, basil, salt and pepper.
4) Spread ¾ cup pasta sauce on the bottom of a 13 x 9-inch baking dish. Place layer of noodles over sauce. Layer ricotta mixture over the noodles. Place another layer of noodles over ricotta mixture. Spread ¾ cup pasta sauce on top of noodles. Layer remaining noodles over the ricotta mixture, overlapping slightly to create ruffled layers. Spread remaining pasta sauce and sprinkle with mozzarella cheese.
5) Cover pan with aluminum foil and bake 30 minutes. Remove foil and bake 10 more minutes or until cheese bubbles.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories480
Protein32g
Carbohydrates56g
Fiber4g
Sugars8g
Fat13g
Cholesterol65mg
Sodium610mg
Saturated Fat6g
https://www.jennieo.com/recipes/407-ruffle-turkey-lasagna

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