NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Marinara Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Reduced-Fat Mozzarella Cheese

1/4 medium Onion

1 clove Garlic

1 tsp Olive Oil

1/2 tsp Dried Oregano

1/2 tsp Dried Basil

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Thinly slice the zucchini lengthwise into strips to serve as the 'noodles'. Optionally, lightly salt them and let sit for 5 minutes, then pat dry.

• 3

  In a skillet over medium heat, add the olive oil and sauté the finely chopped onion and garlic until softened and fragrant.

• 4

  Add the lean ground turkey to the skillet, seasoning with salt, pepper, dried oregano, and dried basil. Cook until browned and fully cooked, breaking it up into small pieces.

• 5

  Stir in the marinara sauce and let it simmer for an additional 2-3 minutes.

• 6

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

• 7

  Layer the ingredients in an ovenproof dish: start with a thin layer of the turkey and marinara mixture, then a layer of zucchini slices. Dollop and gently spread some of the ricotta over the zucchini, then sprinkle a bit of reduced-fat mozzarella. Repeat the layers until all ingredients are used, finishing with a cheese layer on top.

• 8

  Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly, and the zucchini is tender.

• 9

  Allow the lasagna bake to cool for a few minutes before serving.