NUTRITION

SERVINGS

INGREDIENTS

5 oz ground turkey

2 sheets whole wheat lasagna noodles

0.13 cup part-skim ricotta cheese

0.5 oz shredded mozzarella cheese

1 tbsp grated parmesan cheese

0.5 cup sugar-free marinara sauce

1 cup fresh baby spinach

0.5 cup sliced zucchini

1 clove garlic

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a non-stick skillet over medium heat, brown the ground turkey with minced garlic, sea salt, and black pepper until fully cooked.

• 3

  Stir in the sliced zucchini and baby spinach, cooking for 2-3 minutes until the spinach is wilted and the zucchini is slightly tender.

• 4

  In a small bowl, combine the ricotta cheese with the dried oregano.

• 5

  In a small individual baking dish, spread 2 tablespoons of marinara sauce on the bottom.

• 6

  Place one cooked lasagna noodle sheet over the sauce (trim to fit if necessary), followed by half of the turkey and vegetable mixture, and half of the ricotta mixture.

• 7

  Repeat the layer with the second noodle, the remaining turkey and vegetables, and the remaining ricotta.

• 8

  Top with the rest of the marinara sauce, then sprinkle evenly with shredded mozzarella and grated parmesan.

• 9

  Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

• 10

  Let the lasagna rest for 5 minutes before serving to allow the layers to set.