NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/3 cup Low-Fat Cottage Cheese

1/4 cup Low-Fat Mozzarella Cheese

2 cloves Garlic

1/2 medium Onion

6 Fresh Basil leaves

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Set aside.

• 3

  In a skillet over medium heat, sauté the chopped onion and minced garlic until they are fragrant and translucent, about 2-3 minutes.

• 4

  Add the lean ground turkey to the skillet. Cook until browned and fully cooked, breaking it up into small pieces. Season with salt and pepper.

• 5

  Mix in half of the tomato sauce with the cooked turkey, allowing the flavors to meld for another 2 minutes. Remove the skillet from heat.

• 6

  In a small bowl, combine the low-fat cottage cheese with a few torn basil leaves.

• 7

  In a baking dish, spread a thin layer of the remaining tomato sauce on the bottom. Arrange a layer of zucchini slices over the sauce.

• 8

  Spoon half of the turkey mixture over the zucchini, then dollop the cottage cheese mixture evenly. Sprinkle a light layer of low-fat mozzarella on top.

• 9

  Repeat the layers with the remaining ingredients: zucchini slices, turkey-tomato mixture, cottage cheese, and finish with a topping of mozzarella and a few basil leaves.

• 10

  Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese on top is slightly golden.

• 11

  Allow the lasagna to rest for a few minutes before serving to let the flavors settle.