NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey (93% lean)

1 medium Zucchini

1/2 cup Low-Sodium Marinara Sauce

1/4 cup Nonfat Cottage Cheese

1/4 cup Part-Skim Mozzarella Cheese, shredded

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Basil (optional)

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Slice the zucchini lengthwise into thin strips to serve as the lasagna noodles. If preferred, sprinkle with a little salt and let sit for 10 minutes to draw out excess moisture, then pat dry.

• 3

  In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

• 4

  Add the lean ground turkey to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Season with a pinch of salt and pepper if desired.

• 5

  Stir in half of the marinara sauce into the cooked turkey, allowing it to absorb the flavors for another 2 minutes.

• 6

  In a small baking dish, arrange a layer of zucchini slices. Spoon a layer of the turkey mixture over the zucchini, then add dollops of nonfat cottage cheese. Drizzle a little extra marinara sauce over the top and sprinkle some shredded mozzarella.

• 7

  Repeat layering as desired, finishing with a top layer of zucchini, remaining sauce, and mozzarella cheese. Garnish with fresh basil if using.

• 8

  Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.

• 9

  Allow the lasagna to cool slightly before serving to let the flavors meld.