NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1 cup fresh Spinach

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Basil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lightly salt the slices and let them sit for 10 minutes to draw out excess moisture, then pat dry.

• 3

  In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add lean ground turkey, season with salt, pepper, and dried basil, and cook until browned and cooked through.

• 4

  Stir in the tomato sauce with the cooked turkey and let it simmer for a few minutes.

• 5

  In a small bowl, mix the low-fat ricotta cheese with fresh spinach (roughly chopped) to combine.

• 6

  Layer the zucchini slices in a small baking dish. Spread a thin layer of the turkey-tomato mixture over the zucchini, then dollop a spoonful of the ricotta-spinach mixture on top. Repeat layers until all ingredients are used, finishing with a layer of the turkey sauce.

• 7

  Sprinkle grated parmesan cheese on top.

• 8

  Bake in the preheated oven for 20-25 minutes until the edges are bubbly and the top is lightly browned.

• 9

  Let it cool for a few minutes before serving.