NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1 sheet Whole Wheat Lasagna Noodle

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Zucchini

1/2 cup Red Bell Pepper

1 cup Spinach

1/2 cup Tomato Sauce

1 tsp Olive Oil

1 clove Garlic

1 tsp Italian Seasoning

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Finely chop the garlic, dice the zucchini and red bell pepper.

• 3

  In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

• 4

  Add the lean ground turkey to the skillet. Cook until browned, breaking it up with a spatula, about 5-7 minutes.

• 5

  Stir in diced zucchini, red bell pepper, and Italian seasoning, cooking for an additional 3 minutes. Remove from heat.

• 6

  In a baking dish, start layering by spreading a thin layer of tomato sauce on the bottom.

• 7

  Place the whole wheat lasagna sheet over the sauce, then spread a layer of the turkey and veggie mixture on top.

• 8

  Dollop the low-fat ricotta cheese evenly over the turkey mixture, and sprinkle with fresh spinach.

• 9

  Finish with a drizzle of remaining tomato sauce on top.

• 10

  Bake in the preheated oven for about 20 minutes until heated through and flavors meld.

• 11

  Let cool for a few minutes before serving.