NUTRITION

SERVINGS

INGREDIENTS

4 oz ground turkey

1.5 sheets whole grain lasagna noodles

0.5 cup tomato puree

1.5 cups chicken broth

0.25 cup yellow onion

2 cloves garlic

1 cup fresh baby spinach

2 tbsp part-skim ricotta cheese

1 tbsp grated parmesan cheese

1 tsp dried oregano

1 tsp dried basil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp avocado oil

0.25 tsp lemon zest

PREPARATION

• 1

  Heat the avocado oil in a medium pot over medium-high heat.

• 2

  Add the ground turkey, diced yellow onion, and minced garlic, sautéing until the turkey is browned and onions are translucent.

• 3

  Stir in the tomato puree, chicken broth, dried oregano, dried basil, sea salt, and black pepper.

• 4

  Bring the liquid to a gentle boil, then add the lasagna noodles broken into bite-sized pieces.

• 5

  Reduce heat to medium-low and simmer for 10-12 minutes, or until the noodles are tender.

• 6

  Stir in the fresh baby spinach and cook for 1 minute until just wilted.

• 7

  In a small bowl, mix the ricotta cheese with the lemon zest.

• 8

  Ladle the soup into a bowl and top with the lemon-ricotta mixture and grated parmesan cheese.