Sunday, October 4, 2015

Turkey Tortilla Lasagna

     Sometimes dishes take a little extra time and effort, ... but, who cares if the outcome is worth it,right!?  This is one of those occasions to crank up the latest Hits on the radio and dance the afternoon away swaying with the ingredients.  Each hearty flavorful portion is only 260 calories, 15.8g net carbs, and 19.4g protein.  And since this makes 12 servings, there will be plenty for left overs...#winwin  ;)

Ingredients for 12 large servings~
1 Tablespoon Extra Virgin Olive Oil (EVOO)
1 large Onion, diced
1 Tablespoon chopped jarred Garlic
Dash Cayenne
1/2 pound Mild Italian Turkey Sausage
1/2 pound 93% lean ground Turkey
Dash Cinnamon
1 teaspoon Italian Seasonings
Heavy dash Salt
16oz sliced fresh Mushrooms
10oz shredded Carrots
Large Zucchini, grated into dish towel and squeeze excess liquid from Zucchini
2-28oz diced Tomatoes
1/2 cup chopped Hatch Green Chilies (can sub with canned mild Green Chilies)
1 package of 8 Low Carb Traditional Flour Tortillas, cut in half
15oz Ricotta Cheese
1 cup shredded Mozzarella
1/4 cup shredded Parmesan
Fresh or dried Parsley for garnish

     Heat EVOO in skillet, add diced Onion, Garlic and Cayenne til golden brown.  Add Turkey Sausage and ground Turkey til browned, drain and stir in Cinnamon, Italian Seasonings and Salt.  Add mushrooms til cooked thru (add lid if necessary to aid in cooking), then add Carrots and squeeze dried shredded Zucchini til softened, stir in Tomatoes and Chilies and simmer down til liquid evaporated, approximately 45 minutes to an hour.  Meanwhile, stir together Ricotta and Mozzarella Cheese, set aside.  Spray 9X13 baking dish with Pam and put a 1/4 sauce on the bottom, top with 4 Tortilla halves to cover sauce, and finish with 1/4 Cheese mixture.  Repeat 3 more times, finish by sprinkling top with Parmesan and Parsley.  Bake at 375 for 20-30 minutes, or til heated thru and cheese melted.  Rest for at least 10 minutes.  Cut and Enjoy  ;)

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