NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1/3 cup Low-Fat Ricotta Cheese

1 medium Zucchini

1/2 cup Tomato Sauce

1/2 cup Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 tsp Italian Seasoning

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Slice the zucchini lengthwise into thin strips to serve as the lasagna layers. Set aside a few slices for topping.

• 3

  In a skillet, warm the olive oil over medium heat. Add the lean ground turkey and cook, breaking it up with a spatula, until browned and fully cooked. Season with Italian seasoning, garlic powder, salt, and pepper.

• 4

  Once the turkey is cooked, mix it with tomato sauce in the skillet. Stir in the fresh spinach until wilted.

• 5

  In a small bowl, combine the low-fat ricotta cheese with a pinch of salt and pepper.

• 6

  In an oven-safe baking dish, layer some zucchini slices on the bottom. Spread a layer of the turkey-tomato mixture over the zucchini, then dollop and gently spread half of the ricotta mixture over the meat. Repeat with another layer of zucchini, turkey mixture, and the remaining ricotta.

• 7

  Top with the remaining zucchini slices.

• 8

  Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes to allow the top to lightly brown.

• 9

  Let the lasagna rest for a few minutes before serving.