NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1/3 cup Part-Skim Ricotta Cheese

1 medium Zucchini

1/2 cup Marinara Sauce

1/4 medium Yellow Onion

2 cloves Garlic

1 tsp Olive Oil

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Slice the zucchini lengthwise into thin strips using a mandoline or knife, set aside.

• 3

  In a skillet, heat the olive oil over medium heat. Add finely chopped onion and sauté until softened, about 3-4 minutes. Add minced garlic and dried Italian herbs; cook for another 1 minute.

• 4

  Add the lean ground turkey to the skillet, seasoning with salt and pepper. Cook until the turkey is browned and cooked through, breaking it up as it cooks.

• 5

  Stir in the marinara sauce and let simmer for 2-3 minutes. Remove from heat.

• 6

  In a small baking dish, layer a few zucchini strips to cover the base. Spread a thin layer of the turkey marinara mixture, then dollop and gently spread a layer of ricotta cheese over the top.

• 7

  Repeat layering with zucchini, turkey mixture, and ricotta until all ingredients are used, finishing with a layer of zucchini on top.

• 8

  Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes until the top is slightly browned.

• 9

  Allow the lasagna to cool for 5 minutes before serving.