NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1 Egg White

1/2 cup Marinara Sauce

1/2 cup Fresh Spinach

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

1 tsp Italian Seasoning

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. Lightly season with salt and let them rest for 5 minutes, then pat dry with a paper towel.

• 3

  In a skillet over medium heat, add the olive oil and garlic powder. Sauté for 30 seconds until fragrant.

• 4

  Add the lean ground turkey to the skillet, breaking it up as it cooks. Season with Italian seasoning, salt, and pepper. Cook until browned and fully cooked, about 5-7 minutes.

• 5

  In a small bowl, whisk together the egg white and low-fat ricotta cheese. Stir in the fresh spinach.

• 6

  Spread a thin layer of marinara sauce on the bottom of a small baking dish. Layer zucchini slices over the sauce, then add a layer of the turkey mixture, followed by a layer of the ricotta-spinach mixture.

• 7

  Repeat the layers until all ingredients are used, finishing with a layer of zucchini topped with a drizzle of marinara sauce and a sprinkle of grated Parmesan cheese.

• 8

  Bake in the preheated oven for 20-25 minutes until the dish is bubbly and the zucchini is tender.

• 9

  Remove from the oven and let it cool for a few minutes before serving.