NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean Ground Turkey (170 g)

1/4 cup Low-Fat Ricotta Cheese (62 g)

1/2 cup Tomato Sauce (125 g)

1 medium Zucchini (196 g)

1 cup Spinach (30 g)

1/2 medium Onion (55 g)

2 cloves Garlic (6 g)

2 tsp Olive Oil (9 g)

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 to serve as lasagna layers. Set aside.

• 3

  Finely dice the half onion and mince the garlic cloves.

• 4

  Heat olive oil in a skillet over medium heat. Sauté the diced onion and garlic until translucent.

• 5

  Add the lean ground turkey to the skillet, breaking it apart as it cooks. Season with salt, pepper, and dried Italian herbs.

• 6

  Once the turkey is mostly cooked through, stir in the tomato sauce and let simmer for about 5 minutes.

• 7

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

• 8

  In an oven-safe dish, create layers starting with a bed of spinach, then add a layer of zucchini slices, followed by turkey sauce, and dollops of ricotta. Repeat layering until ingredients are used, finishing with a top layer of turkey sauce.

• 9

  Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to lightly brown the top.

• 10

  Remove from oven and let rest for a few minutes before serving.