NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground turkey

0.5 cup Low-fat cottage cheese

0.5 oz Shredded part-skim mozzarella

1 sheet Whole wheat lasagna noodle

1 cup Sliced zucchini

0.25 cup No-sugar-added marinara sauce

0.25 cup Diced yellow onion

1 clove Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a non-stick skillet over medium heat, sauté the diced yellow onion and minced garlic until softened, about 3 minutes.

• 3

  Add the ground turkey to the skillet, seasoning with sea salt, black pepper, and dried oregano. Cook until browned and crumbled.

• 4

  Stir the no-sugar-added marinara sauce into the meat mixture and let it simmer for 5 minutes to meld the flavors.

• 5

  While the sauce simmers, place the low-fat cottage cheese in a blender or food processor and pulse until completely smooth and creamy.

• 6

  In a small individual-sized baking dish, spread a spoonful of meat sauce on the bottom. Layer the whole wheat lasagna noodle (broken to fit), followed by half of the meat sauce, half of the zucchini slices, and half of the blended cottage cheese.

• 7

  Repeat the layers with the remaining zucchini and meat sauce, then dollop the rest of the creamy cottage cheese on top.

• 8

  Sprinkle the shredded part-skim mozzarella evenly over the top layer.

• 9

  Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

• 10

  Allow the lasagna to rest for 5 minutes before serving to let the layers set.