NUTRITION

SERVINGS

INGREDIENTS

3 large zucchini

2 lbs lean ground turkey (93/7)

24 oz marinara sauce (no sugar added)

2 cups cottage cheese

2 cups part-skim mozzarella cheese

0.25 cup parmesan cheese

2 tsp Italian seasoning

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Slice the zucchini lengthwise into thin ribbons, then lightly salt them and let sit for 15 minutes before patting dry with paper towels to remove excess moisture.

• 3

  Brown the ground turkey in a large skillet over medium heat until fully cooked, then drain any excess liquid from the pan.

• 4

  Stir in the marinara sauce, Italian seasoning, garlic powder, sea salt, and black pepper, allowing the mixture to simmer for 5 minutes.

• 5

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

• 6

  Spread a thin layer of the meat sauce in the bottom of a 9x13-inch baking dish.

• 7

  Add a layer of zucchini ribbons, followed by a layer of the blended cottage cheese, more meat sauce, and a sprinkle of mozzarella.

• 8

  Repeat the layers until all ingredients are used, finishing with a final layer of mozzarella and the grated parmesan.

• 9

  Bake uncovered for 40 to 45 minutes until the cheese is bubbly and the edges are golden.

• 10

  Let the lasagna rest for 10 minutes to set before slicing and garnishing with fresh parsley.