Lasagna is one of the foods I crave the most when the weather is cold, but I always feel over-stuffed, lazy, and guilty after eating it. This twist on lasagna uses zucchini instead of pasta for a guilt-free version of one of my favorite Fall meals! And the best part is, it leaves you feeling full and energized instead of stuffed and sluggish
Servings: 12
Calories per serving: 288 cal
Protein per serving: 16 g
Carbs per serving: 26 g
Ingredients:
1.5 lb ground turkey
1 jar tomato basil Prego
16 oz 2% ricotta cheese
1 cup mozzarella cheese
½ cup Parmesan cheese
1 egg
1 tablespoon oregano
2 teaspoon olive oil
Directions:
1. Coat pan with 2 teaspoon olive oil. Add turkey to pan and cook over medium-high heat until fully cooked (about 15 mins)
2. While turkey is cooking, cut the ends off of zucchini and then slice in half lengthwise. Use a peeler to peel off thin, wide strips of zucchini (these will be used in place of traditional sheet noodles!)
3. Once turkey is done cooking, add jar of Prego and simmer for 8 mins, then remove from heat
4. While the turkey and sauce are simmering, combine ricotta cheese, egg, and Parmesan cheese and stir until evenly mixed
5. Get a deep baking dish, and spray with olive oil spray to prevent sticking
6. Arrange ingredients in pan from bottom to top in the following pattern: sauce, zucchini noodles, ricotta mix, zucchini noodles, sauce, mozzarella and oregano
7. Bake in the oven at 375 degrees for 25 mins, remove from oven and let cool, and enjoy!
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