NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground Turkey (lean)

1 medium Zucchini

1/2 cup Tomato Sauce

1/3 cup Low-Fat Cottage Cheese

1 tbsp Parmesan Cheese

1 clove Garlic

2 tbsp Fresh Basil (chopped)

1 tsp Dried Oregano

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Using a mandoline or sharp knife, slice the zucchini into thin, lengthwise strips to mimic lasagna noodles. Place the slices on a paper towel, lightly salt them, and let sit for 10 minutes to draw out excess moisture. Pat dry.

• 3

  In a non-stick skillet over medium heat, sauté the minced garlic until fragrant. Add the ground turkey and cook until browned, breaking it apart as it cooks. Stir in the dried oregano.

• 4

  Mix in the tomato sauce and let simmer for 5 minutes. Remove from heat and stir in the fresh chopped basil.

• 5

  In a small bowl, combine the low-fat cottage cheese with the parmesan cheese.

• 6

  In a baking dish, layer a few zucchini slices on the bottom. Spread a thin layer of the turkey and tomato sauce mixture over the zucchini, then dollop and lightly spread a layer of the cottage cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of turkey sauce on top.

• 7

  Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 5-10 minutes to allow the top to set.

• 8

  Let the lasagna rest for a few minutes before serving. Enjoy a hearty, protein-packed meal!