Josée Violette
470 Ave Murry E2A 1T5 Bathurst, NB, Canada

Proud HAES dietitian

***Zucchini Lasagna**** INGREDIENTS 8 zucchini... 30 ml (2 tbsp.) olive oil onion, minced 500 g (approximately 1 lb.) ground turkey (or beef) 750 ml (3 cups) Marinara sauce 500 ml (2 cups) chicken (or beef) broth 1 container (475 g) Saputo Ricotta di Campagna cheese 125 ml (1/2 cup) Saputo Parmesan shredded cheese 1 egg, beaten 500 ml (2 cups) Saputo Mozzarellissima shredded cheese DIRECTIONS Preheat oven to 180C (350F). On a clean work surface, use a mandoline to slice the zucchini 1/8-inch thick. Place the zucchini slices on 2 baking sheets and drizzle with olive oil. Cook in the centre of the oven for 6-8 minutes. Remove from oven and set aside. In a pan set over medium heat, cook the ground turkey and onion in olive oil for 6-8 minutes, stirring occasionally. Add the Marinara sauce and broth and continue to cook 10 minutes. In a bowl, combine the Saputo Ricotta di Campagna, Saputo shredded Parmesan, and egg. Cover the bottom of a 9 x 11-inch oven-safe dish with a thin layer of the Marinara sauce. Place a layer of zucchini slices over top. Top the zucchini with sauce, of the Saputo Ricotta di Campagna mixture, and a handful of Saputo Mozzarellissima shredded cheese. Repeat steps until all the ingredients have been used up, finishing with a layer of Saputo Mozzarellissima shredded cheese. Bake in the centre of the oven for 20-25 minutes, or until cheese is golden. Serve.

This post is in recognition of my superb friend Hélène Robichaud

Curious to know more ? ASK ME

First attempt at video making ! Samuel Bordage