NUTRITION

SERVINGS

INGREDIENTS

75g Zucchini

75g Eggplant

1/2 cup Tomato Sauce (125g)

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

1/4 cup Shredded Part-Skim Mozzarella (28g)

80g Lean Ground Turkey, cooked

1 tsp Olive Oil

2 tbsp Nutritional Yeast

1 tsp Dried Basil

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Slice the zucchini and eggplant lengthwise into thin strips, about 1/8 inch thick.

• 2

  Arrange the slices on a lined baking tray, drizzle lightly with olive oil, and season with a pinch of salt and pepper. Roast for 15 minutes or until they are tender and slightly browned.

• 3

  While the vegetables roast, heat a small pan over medium heat and add the lean ground turkey. Season with a pinch of salt, pepper, dried basil, and oregano. Cook until the turkey is browned and fully cooked, then mix in the tomato sauce and let simmer for 5 minutes.

• 4

  In a small bowl, combine the low-fat ricotta cheese with nutritional yeast. Adjust seasoning with salt and pepper as needed.

• 5

  To assemble, layer a slice of roasted eggplant, then a slice of zucchini, spoon a thin layer of the turkey-tomato mixture, and dollop some of the ricotta mixture. Repeat the layers until your serving dish is filled, finishing with a top layer of zucchini and a sprinkle of shredded mozzarella.

• 6

  Place the assembled lasagna in the oven for 5-7 minutes, just enough to allow the mozzarella to melt and become bubbly.

• 7

  Remove from the oven, garnish with a sprinkle more of dried basil or fresh herbs if available, and serve warm.