November 24, 2019
Yak Meat and Zucchini "Noodle" Lasagna
Ingredients: 1 pound Ground Yak (93% lean or leaner) 1 jar (24 to 26 ounces) pasta sauce 1 container (15 ounces) ricotta cheese 1 cup shredded mozzarella cheese 3 tablespoons shredded Parmesan cheese 2 egg whites or 1 large egg, beaten 2 medium zucchini (about 7 ounces each), cut diagonally crosswise into 1/4-inch thick slices Cooking: Preheat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add Ground Yak; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove skillet from heat; stir in pasta sauce. Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Yak. Meanwhile, combine ricotta cheese, 1/2 cup mozzarella cheese, Parmesan cheese and egg whites in medium bowl. Spread one third of Yak meat mixture in bottom of 13 x 9-inch baking dish. Top with half of zucchini slices in single layer. Spread half of ricotta mixture over zucchini. Repeat layers with another third of Yak meat mixture, remaining zucchini slices and remaining ricotta mixture. Top with remaining Yak meat mixture. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake, uncovered, in 375°F oven 45 to 50 minutes or until zucchini is tender and cheese is golden brown. Let stand 10 to 15 minutes before serving.
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