NUTRITION

SERVINGS

INGREDIENTS

3 oz ground turkey

0.5 cup low-fat cottage cheese

0.5 cup zucchini

0.5 cup red bell pepper

1 cup fresh baby spinach

1.5 sheets whole wheat lasagna noodles

0.25 cup marinara sauce

0.5 oz shredded part-skim mozzarella cheese

1 tbsp grated parmesan cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the zucchini and red bell pepper into thin rounds and strips, then toss them with olive oil and sea salt on a baking sheet.

• 3

  Roast the vegetables for 15 minutes until they are tender and slightly charred around the edges.

• 4

  While vegetables roast, brown the ground turkey in a small skillet over medium heat with minced garlic, black pepper, and dried oregano until fully cooked.

• 5

  Place the cottage cheese in a small blender or food processor and pulse until completely smooth and creamy.

• 6

  Boil the whole wheat lasagna noodles in salted water until al dente, then drain and pat dry.

• 7

  In a small individual-sized baking dish, spread a tablespoon of marinara sauce on the bottom.

• 8

  Layer half of a noodle sheet, followed by a portion of the turkey, roasted vegetables, fresh spinach, and a dollop of the whipped cottage cheese.

• 9

  Repeat the layers until all ingredients are used, finishing with the remaining noodle sheet and marinara sauce.

• 10

  Sprinkle the shredded mozzarella and parmesan cheese over the top.

• 11

  Bake for 15-20 minutes until the cheese is melted and the sauce is bubbling.