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Get Saucy In The Kitchen For National Sauce Month With The Jersey Tomato Co.
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Let’s get saucy in the kitchen with The Jersey Tomato Co. Grab a jar of The Jersey Tomato Co. to use in your favorite dish, or chef up The Jersey Tomato Co. Zucchini Lasagna Recipe, made with any of their four flavor profiles: Marinara, Tomato Basil, Spicy, and Roasted Garlic. Keep reading for the full recipe!
The Jersey Tomato Co. offers fresh-from-the-garden, naturally low sodium tomato sauces featuring renowned chef and notable ‘Top Chef’ Head Judge Tom Colicchio as the brand’s official partner and culinary consultant. The brand’s emphasis on vine-ripened, garden-fresh taste and naturally healthful attributes sets it apart from the competition. The brand is currently in over 1,400 retail stores nationwide, with the following flavor profiles available to consumers: Marinara, Tomato Basil, Spicy, and Roasted Garlic.
The Jersey Tomato Co. sauces are gluten free with no fillers or additives resulting in a clean label product, Non-GMO, low sodium, vegan, and certified Kosher. No added sugars, no citric acid, and zero preservatives.
The Jersey Tomato Co.’s Zucchini Lasagna
Ingredients
Two 25oz Jars The Jersey Tomato Co. Sauce (choose your favorite flavor)
12-14oz plant-based protein crumbles (or ground turkey, if not vegetarian)
3 Cups shredded Mozzarella Cheese
5 large zucchini
2 1⁄2 Cups whipped Cream Cheese
12oz frozen mixed vegetables (recommended: peas, carrots, corn, green beans)
Directions
Preheat the oven to 400 degrees Fahrenheit.
Wash and peel the zucchini.
Cut zucchini lengthwise into 1⁄4-inch thick slices. If the zucchini is watery, pat dry with paper towels.
Heat a large skillet over medium-high heat and grease pan with coconut oil.
In the skillet, sauté plant-based protein crumbles to a golden brown.
Add the frozen vegetables to the same skillet and continue to cook on low heat for 10 minutes.
Add 1.5 jars of The Jersey Tomato Co. Sauce and cook on low heat for 5 minutes. Reserve the remaining half jar.
Remove the skillet from heat.
Set out a 3-quart casserole dish and cover the bottom with half of the reserved Sauce.
Layer 1⁄3 of zucchini slices on top of the Sauce, edges overlapping.
Spread 1⁄2 of the whipped cream cheese on top of the zucchini strips.
Add 1⁄2 of the plant-based protein crumbles/vegetable mix.
Add 1⁄2 of the shredded mozzarella cheese.
Begin with the zucchini layer again, and repeat steps 10-13 above one more time.
Top with remaining 1⁄3 of zucchini and the remaining reserved Sauce.
Bake for 40 minutes and allow it to stand for 15-20 minutes before serving.
