NUTRITION

SERVINGS

INGREDIENTS

1.5 medium zucchini

4 oz ground turkey

0.5 cup low-fat cottage cheese

2 cup fresh spinach

0.5 cup marinara sauce

0.5 oz shredded mozzarella cheese

0.5 tsp olive oil

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Slice the zucchini into thin, wide ribbons using a mandoline or a vegetable peeler. Lightly salt the ribbons and let them sit for 10 minutes, then pat them very dry with paper towels to prevent a watery lasagna.

• 3

  In a skillet over medium heat, add the olive oil and ground turkey. Season with sea salt, black pepper, garlic powder, and dried oregano. Cook until the turkey is browned and cooked through.

• 4

  Add the fresh spinach to the skillet and stir until it is completely wilted into the turkey mixture.

• 5

  In a small blender or food processor, pulse the cottage cheese until it is completely smooth and creamy.

• 6

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

• 7

  Layer the zucchini ribbons to cover the bottom, followed by a layer of the turkey-spinach mixture, a dollop of the creamy cottage cheese, and a spoonful of marinara.

• 8

  Repeat the layers until all ingredients are used, finishing with a layer of zucchini ribbons and the remaining marinara.

• 9

  Sprinkle the shredded mozzarella cheese over the top.

• 10

  Bake for 25 to 30 minutes, or until the zucchini is tender and the cheese on top is melted and lightly browned.