“Meatless Monday” Recipe of the Week – Baked Ziti with Three Cheeses

August 12, 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 – Baked Ziti with Three Cheeses. Something delicious is coming from the oven, how about a Baked Ziti with Three Cheeses! Rigatoni Pasta, Cloves, Oregano, and Ricotta Cheese are just some of the ingredients you’ll be using to make this week’s recipe! It from the CooksRecipes website, one of my favorites. The recipe is from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Baked Ziti with Three Cheeses
Your whole family will love this delicious lasagna-like casserole that uses ziti pasta in place of the traditional noodles.

Recipe Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, finely minced
1 teaspoon fennel seeds
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried rubbed sage
1 (6-ounce) can tomato paste
1 (14.5-ounce) can Italian-style stewed tomatoes
1 cup water
1/2 cup freshly grated Parmesan cheese – divided use
Salt and freshly ground black pepper to taste
1 (15-ounce) container ricotta cheese
1 large egg
2 cups grated mozzarella cheese
12 ounces rigatoni pasta, cooked according to package directions

Cooking Directions:
1 – Heat oil in large saucepan over medium-low heat. Add onion, garlic and fennel seeds and sauté until onion has softened, about 5 minutes. Stir in oregano and sage, cook 30 seconds and add tomato paste and cook for 1 minute. Add tomatoes and water. Simmer until mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in 1/4 cup Parmesan. Season with salt and pepper.
2 – Preheat oven to 425°F (220°C). Grease a 9x13x2-inch glass baking dish.
3 – In medium bowl combine ricotta cheese and egg. Season with salt and pepper.
4 – Spread 1/4 of sauce over bottom of prepared baking dish. Layer 1/3 of cooked pasta over. Drop half of ricotta mixture over by spoonfuls and sprinkle with 1/3 of the mozzarella then ladle 1/4 of sauce over . Repeat layering with another 1/3 of pasta, remaining ricotta mixture, 1/3 of the mozzarella, 1/4 of sauce and remaining pasta. Ladle remaining sauce over and sprinkle with remaining 1/3 of mozzarella and remaining 1/4 cup Parmesan.
5 – Cover casserole with aluminum foil and bake until heated through, about 45 minutes, removing cover after 30 minutes to allow cheese to brown.

Makes 6 servings.
https://www.cooksrecipes.com/mless/baked-ziti-with-three-cheeses-recipe.html

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“Meatless Monday” Recipe of the Week – Cheesy Spinach Pasta Pie

June 3, 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 Cheesy Spinach Pasta Pie. Creamed Spinach, Spaghetti, Ricotta Cheese, and Mozzarella Cheese are just some of the ingredients you’ll need to make this dish. The recipe is from the CooksRecipes website, one of my favorites! You’ll find a fantastic selection of recipes to please everyone, so check the site out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Cheesy Spinach Pasta Pie
Serve this meatless cheese, spinach and pasta casserole for brunch with fresh fruit and warm muffins.

Recipe Ingredients:
1 (9-ounce) package STOUFFER’S Creamed Spinach, defrosted according to package directions
6 ounces dry spaghetti, prepared according to package directions
1 tablespoon vegetable oil
6 large eggs – divided use
1 cup ricotta cheese
1 cup shredded mozzarella cheese – divided use
1/2 cup half-and-half
1/3 cup chopped onion
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon crushed dried basil leaves

Cooking Directions:
1 – Preheat oven to 375°F (175°C).
2 – Combine pasta, oil and 2 lightly beaten eggs in large bowl; press onto bottom and up side of 10-inch pie plate.
3 – Bake for 7 to 10 minutes or until set.
4 – Combine creamed spinach, remaining eggs, ricotta cheese, 1/2 cup mozzarella cheese, half-and-half, onion, Parmesan, parsley and basil; spoon into pasta shell. Top with remaining mozzarella.
5 – Bake for 30 to 35 minutes or until knife inserted near center comes out clean; cool for 10 minutes before serving.

Makes 6 servings.

https://www.cooksrecipes.com/mless/cheesy_spinach_pasta_pie_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

Spinach Puffs

December 21, 2018 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s the Appetizer from Jennie – O, Spinach Puffs. Its a Puff Pastry stuffed with Spinach, Ricotta and Tomato-basil Feta Cheese. Perfect for that Christmas Day Dinner table! 210 calories and 15 carbs per serving. You can find this recipe at the Jennie – O Turkey website. Merry Christmas and Make the SWITCH in 20181 https://www.jennieo.com/

Spinach Puffs
This quick and creative holiday side dish recipe is a tasty way to fill out your holiday spread. Flaky puff pastry stuffed with spinach, ricotta and tomato-basil feta cheese. Under 300 calories per serving!

INGREDIENTS
1 (10-ounce) package frozen spinach, thawed and well drained
½ cup crumbled tomato-basil feta cheese
½ cup ricotta cheese
2 teaspoons chopped fresh dill leaves
2 eggs, divided
1 (17.3-ounce) package frozen puff pastry sheets, thawed
2 teaspoons grated lemon peel
¼ teaspoon garlic salt

DIRECTIONS
1) Heat oven to 400°F.
2) Squeeze excess liquid from spinach and coarsely chop. In medium bowl, combine spinach, feta, ricotta, dill and 1 egg. Cut 1 pastry sheet into 3 equal rectangles, along seams. Cut 1 strip from remaining sheet, giving 4 rectangles. Reserve remaining cut sheet for later use. Cut each rectangle into 3 equal squares, giving 12 squares. Place each square in cup of lightly greased 12-cup muffin pan. Divide spinach mixture evenly among squares.
3) Beat remaining egg in a small bowl. Pinch edges of pastries closed and brush with egg. Bake for 25 minutes or until pastry is puffed and browned. Sprinkle with lemon peel and garlic salt.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 210
Protein 7g
Carbohydrates 16g
Fiber 1g
Sugars 2g
Fat 14g
Cholesterol 35mg
Sodium 330mg
Saturated Fat 4.5g
https://www.jennieo.com/recipes/1023-spinach-puffs

Diabetic Dish of the Week – EGGPLANT LASAGNA

October 30, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is EGGPLANT LASAGNA. Delicious and Healthy Lasagna made using Egg Plant as the Noodles. It’s 318 calories and 10 net carbs per serving! It’s from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

EGGPLANT LASAGNA

Ingredients

Pam Original No-Stick Cooking Spray
1 cup part-skim ricotta cheese
3/4 cup grated Parmesan cheese
3/4 teaspoon dried Italian seasoning
1 large eggplant (about 1 pound), cut into 1/4-inch thick lengthwise slices
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 package (20 ounces) ground turkey
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 ounces) Hunt’s Original Diced Tomatoes, No Salt Added, drained
1/4 cup Hunt’s Tomato Paste (or Hunt s Organic)
1/4 cup thinly sliced fresh basil
1-1/2 cups shredded part-skim mozzarella cheese

Directions

1 – Heat oven to 350F. Spray 8-by-8-inch glass baking dish with cooking spray.
2 – In small bowl, combine ricotta cheese, Parmesan cheese and Italian seasoning; set aside.
3 – Heat grill pan over medium-high heat. Brush eggplant slices with oil; sprinkle both sides with salt and pepper.
4 – In batches, place eggplant on grill pan. Cook each side 1-2 minutes or until lightly browned and tender. Remove and place on baking sheet lined with paper towels; pat to remove excess moisture.
5 – Spray large skillet with cooking spray; heat over medium-high heat. Add turkey and cook 3 minutes, stirring occasionally. Add onion and garlic; cook 2-3 minutes more or until onion is tender and turkey is crumbled and no longer pink. Drain.
6 – Add drained tomatoes, tomato paste and basil to skillet; stir to combine. Reduce heat and simmer 2 minutes more.
7 – Assemble lasagna by spreading 3/4 cup meat mixture over bottom of dish. Place 3 eggplant slices over meat mixture, top with 3/4 cup meat mixture, half of ricotta cheese mixture and 1/2 cup mozzarella cheese.
8 – Repeat layers, ending with a layer of eggplant slices topped with meat mixture and remaining mozzarella cheese.
9 – Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 30 minutes. Let stand 10 minutes before serving.
NOTES:
An extra set of hands from a little helper can shave minutes off the assembly of this Eggplant Lasagna, while getting a youngster excited about digging into a veggie-centric dinner.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 318
Fat: 19 grams
Saturated Fat: 7 grams
Fiber: 3 grams
Sodium: 363 milligrams
Cholesterol: 72 milligrams
Protein: 22 grams
Carbohydrates: 13 grams
https://diabeticgourmet.com/diabetic-recipes/eggplant-lasagna

“Meatless Monday” Recipe of the Week – Polenta Lasagna with Spinach

October 29, 2018 at 5:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Polenta Lasagna with Spinach. Here’s a different and healthier version of Lasagna. Made with Polenta, Spinach, Ricotta Cheese, Mozzarella Cheese, Parmesan Cheese, and more! You can find this recipe from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. Check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Polenta Lasagna with Spinach

Traditional lasagna noodles are replaced with slices of firm polenta layered with a spinach-ricotta cheese mixture and an Italian tomato sauce.

Recipe Ingredients:
Polenta:
1 tablespoon olive oil
1 small onion, very finely chopped
1 garlic clove, minced
1/2 teaspoon salt
7 cups vegetable stock
2 cups instant polenta (13.2 ounce box)
3 tablespoons freshly grated Parmesan cheese

Tomato Sauce:
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/2 cup dry red wine
1 teaspoon dry oregano leaves
1 teaspoon dry basil leaves
Salt to taste

Spinach-Ricotta Filling:
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (15-ounce) containers low-fat ricotta cheese
2 large eggs
2 tablespoons freshly grated Parmesan cheese
Salt and freshly ground pepper
Pinch of nutmeg

4 tablespoons freshly grated Parmesan cheese – divided use
2 cups shredded mozzarella cheese – divided use

Cooking Directions:
1 – Lightly spray a 13x9x2-inch baking dish with non-stick cooking spray.
2 – For Polenta: In a large saucepan, warm the olive oil over medium heat. Add the onion and sauté for 3 to 5 minutes or until softened. Add the garlic and sauté 1 minute more, making sure it doesn’t brown. Add salt and stock and bring to a rolling boil over medium heat.
3 – In a thin stream very slowly add the polenta stirring constantly with a wooden spoon. Reduce the heat to low and continue cooking for 3 to 5 minutes, stirring constantly to be sure it doesn’t stick, until it’s thick and creamy. Stir in 3 tablespoons of the Parmesan cheese.
4 – Pour polenta into the prepared baking dish, smoothing the top with a rubber spatula if necessary. Let polenta rest for at least 2 hours. (Can be made up to 3 days ahead however.)
5 – For Tomato Sauce: Heat oil in a wide frying pan over medium heat; add onion and cook, stirring often, until softened, about 5 minutes. Stir in tomato sauce, tomato paste, wine, oregano and basil. Bring to a simmer; then simmer, uncovered, for 10 minutes. Season to taste with salt. Makes about 4 cups sauce.
6 – For Spinach-Ricotta Filling: In a medium bowl combine spinach, ricotta, egg and Parmesan, mixing well. Season to taste with salt, pepper and nutmeg.
7 – Preheat oven to 375°F (190°C).
8 – Invert the polenta onto a cutting surface. Set the dish aside to use again. Cut the polenta rectangle in half to make 2 rectangles each measuring 9×6 1/2-inches. Slice each rectangle lengthwise in half again, using a long piece of dental floss or a serrated knife to make the job easiest, creating 4 layers (each 9×6 1/2-inches).
9 – Spoon prepared tomato sauce evenly on the bottom of the 13 x 9 x 2-inch baking dish. Place two of the polenta pieces in the dish to cover the bottom. Spoon half of the spinach ricotta mixture over the polenta, using the back of a spoon to spread it out, and then sprinkle with 1 cup mozzarella and 2 tablespoons Parmesan. Spoon 2 cups of sauce over cheese.
10 – Top with remaining polenta pieces and finish with remaining cheese.
11 – Place the lasagna dish on a baking sheet to catch any drips. Bake uncovered for 30 minutes. Remove from the oven and let sit for 10 minutes.
Makes 8 servings.

Tip: To prepare in advance the lasagna can be assembled and held up to 24 hours before baking. To cook, remove lasagna from refrigerator 1 hour before baking then cook as recipe directs.
https://www.cooksrecipes.com/mless/polenta-lasagna-with-spinach-recipe.html

Jennie – O Turkey Recipe of the Week – Turkey Spinach Lasagna

October 12, 2018 at 5:02 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 – Turkey Spinach Lasagna. Lasagna made healthier with all the great taste! You’ll be using JENNIE-O® Lean Ground Turkey to make this dish. You can find this perfect Fall Recipe at the Jennie – O Turkey website along with all the other delicious and healthy recipes. Enjoy and Make the SWITCH IN 2018! https://www.jennieo.com/

Turkey Spinach Lasagna
Spinach and nutmeg add texture and flavor to this classic Italian comfort food recipe. less than 500 calories per serving, an amazing dinner is less than an hour away.

INGREDIENTS
9 uncooked long lasagna noodles
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 teaspoons minced garlic
1 (26-ounce) jar low-sodium spaghetti sauce
1 (15-ounce) container ricotta cheese
2 cups shredded mozzarella cheese, divided
¼ cup egg substitute or 1 egg, slightly beaten
1 (10-ounce) package frozen spinach, thawed and drained
¼ teaspoon crushed red pepper flakes
⅛ teaspoon ground nutmeg

DIRECTIONS
1) Heat oven to 350ºF. Cook lasagna noodles according to package directions.
2) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add garlic and spaghetti sauce and simmer 10 minutes, stirring occasionally.
3) In medium bowl, combine ricotta cheese, 1 cup mozzarella cheese, egg, spinach, red pepper flakes and nutmeg; mix well. Spread ¾ cup spaghetti sauce mixture on bottom of a 13 x 9-inch baking pan. Layer 3 noodles over sauce, top with 1 cup sauce and half of cheese mixture. Repeat layers, ending with noodles and sauce. Cover with foil and bake 50 minutes or until bubbly. Remove foil and sprinkle with remaining mozzarella cheese. Return to oven and bake 5 minutes or until cheese is melted.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 420
Protein 33g
Carbohydrates 42g
Fiber 4g
Sugars 10g
Fat 13g
Cholesterol 65mg
Sodium 390mg
Saturated Fat 6g
https://www.jennieo.com/recipes/209-turkey-spinach-lasagna

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