NUTRITION

SERVINGS

INGREDIENTS

4.5 oz 99% Lean Ground Turkey

1 medium Zucchini, sliced into thin planks

1/2 cup No-Sugar-Added Marinara Sauce

2 tbsp Part-Skim Ricotta Cheese

1 oz Part-Skim Mozzarella Cheese

1 large Egg White

1/4 cup chopped Yellow Onion

1 clove Garlic, minced

1 tbsp Grated Parmesan Cheese

Fresh Basil, dried Oregano, Salt, and Pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish.

• 2

  Slice the zucchini lengthwise into thin planks using a mandoline or sharp knife, then sprinkle with a pinch of salt and let sit for 10 minutes to draw out moisture.

• 3

  In a non-stick skillet, sauté the chopped onion and minced garlic until softened, then add the ground turkey and cook until browned and crumbled.

• 4

  Stir half of the marinara sauce into the turkey mixture and season with dried oregano, salt, and pepper.

• 5

  In a small bowl, whisk together the ricotta cheese, egg white, and a pinch of black pepper until smooth.

• 6

  Pat the zucchini planks dry with a paper towel to ensure the lasagna isn't watery.

• 7

  Spread a spoonful of the remaining marinara on the bottom of the baking dish, then layer zucchini planks, the ricotta mixture, the turkey 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

  Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.

• 10

  Let the lasagna rest for 5 minutes before slicing and garnishing with fresh basil.