NUTRITION

SERVINGS

INGREDIENTS

1 medium zucchini, sliced lengthwise

2 ounces lean ground turkey

1/2 cup low-fat ricotta cheese

1/4 cup low-fat cottage cheese

1/2 cup marinara sauce

1 large egg white

2 tbsp fresh basil, chopped

1 tsp dried oregano

1 tsp garlic powder

Cooking spray

PREPARATION

• 1

  Preheat your oven to 375°F and lightly coat a baking dish with cooking spray.

• 2

  Slice the zucchini lengthwise into thin strips. Lightly salt them and set aside for 5 minutes to draw out excess moisture, then pat dry with paper towels.

• 3

  In a skillet over medium heat, spray a little cooking spray and sauté the lean ground turkey until fully cooked. Season with garlic powder, dried oregano, salt, and pepper to taste.

• 4

  In a bowl, combine the low-fat ricotta cheese, low-fat cottage cheese, egg white, and chopped fresh basil. Mix until smooth and season with a pinch of salt and pepper.

• 5

  Layer the dish by placing a layer of zucchini slices at the bottom, then add a thin spread of marinara sauce, followed by a layer of the turkey mixture, and dollops of the herb-ricotta mixture. Repeat the layers, finishing with a top layer of zucchini and a light drizzle of remaining marinara sauce.

• 6

  Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes until the top is slightly bubbly and the zucchini is tender.

• 7

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