Ingredients

24 Each Whole Grain Rich Oven Fired Flatbread, 144 2.2-oz
30 oz Lean Ground Turkey Or Beef
1.5 tsp. Ground Black Pepper
1.5 tsp. Garlic Powder
1 tbsp. Italian Seasoning
.5 C Diced Onion
2.25 C Pizza Sauce
1 lb Shredded Mozzarella Cheese
14 oz Shredded Mozzarella Cheese
12 oz Plain Greek Yogurt
2 tbsp. Parsley

Chef Notes

EACH SLICE OF LASAGNA FLATBREAD PROVIDES 2 OZ. EQ. WHOLE GRAIN, 2.5 OZ. M/MA & 1/4 C. VEGETABLE SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
 Prior to Use: Flatbread product is delivered frozen. Store product at 0 F to -10 F. Remove bagged flatbreads and place at room temperature to thaw for up to 5 days.
2
 Place 12 flatbreads on a greased 18”X 26” sheet pan in 3 x 4 rows.
3
 Place 1 lb. 14 oz. (30 oz.) lean ground turkey or beef in a skillet, and lightly brown. Drain off excess fat. Add 1 cup water.
4
 Add 1 ½ tsp ground black pepper, 1 ½ tsp. garlic powder. 1 Tbsp. Italian seasoning and ½ cup diced onion to the meat. Add 2 ¼ cups pizza sauce to the meat, stir and cook 5-10 min.
5
 Pour half of the meat mixture over the flatbreads and spread evenly. Cover completely. Combine 1 lb. 14 oz. shredded mozzarella cheese with 12 oz. plain Greek yogurt & 2 Tbsp. parsley.
6
 Dot the meat with the cheese mixture and then repeat the layer with 12 more flatbreads, the rest of the meat mixture and cheese mixture.
7
 Bake at 325 F for 10-12 min. until cheese melts. Hold pizzas at 135°F until ready to serve.
8
 Cut the lasagna into 24 slices and serve with 1 cup green salad and ½ c. fruit and 8 oz. milk
24 Flatbreads (1 Lasagna - 24 Slices)