NUTRITION

SERVINGS

INGREDIENTS

1 large Zucchini (196g)

1/2 cup Low-Fat Ricotta Cheese (124g)

3 ounces Lean Ground Turkey (85g)

1 Egg

1/2 cup Marinara Sauce (125g)

2 tbsp Fresh Basil

2 cloves Garlic

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 375°F.

• 2

  Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to serve as lasagna noodles.

• 3

  Lightly salt the zucchini slices and set them aside for 10 minutes to draw out excess water. Then gently pat them dry with a paper towel.

• 4

  In a non-stick skillet, heat olive oil over medium heat and sauté minced garlic until fragrant. Add the lean ground turkey, season with salt and pepper, and cook until lightly browned, about 5-6 minutes.

• 5

  In a bowl, combine low-fat ricotta cheese with the egg, chopped fresh basil, and a pinch of salt and pepper to create a smooth, creamy mixture.

• 6

  Begin layering in an ovenproof dish by spreading a small amount of marinara sauce on the bottom, then layering zucchini slices, a layer of the ricotta mixture, a layer of cooked ground turkey, and a drizzle of marinara sauce.

• 7

  Repeat the layers until all ingredients are used, finishing with a light layer of marinara on top.

• 8

  Bake in the oven for 20-25 minutes until the dish is heated through and the flavors meld together.

• 9

  Allow to cool for a few minutes before serving. Garnish with additional fresh basil if desired.