Ingredients:
1 package of ground lean turkey (600)
About three cloves of garlic (15)
1/2 white onion (60)
8 large tomatoes (175)
Basil (3)
Parsley (5)
Three tbsp of EVOO (360)
Brown sugar (15)
Three zucchini (90)
1 cup of spinach (14)
1/2 of a tub of grated romano cheese (210)
1 tub of cottage cheese (320)
1 egg (70)
Salt & pepper
- Brown the ground turkey in 1 tbsp of EVOO.
- In a separate pan, sautee the onions and garlic with another tbsp of EVOO, then add the diced tomatoes.
- Let the tomato mixture simmer for a while, then drain the excess liquid.
- Add the chopped parsley, chopped basil, brown sugar, cooked turkey, salt, and pepper to the tomato mixture. Set this aside — tomato sauce, done!
- Beat the egg, and mix it with the cottage cheese and romano. By the way, don’t tell your friends about the cottage cheese until after they eat the lasagna.
- Preheat the oven to 350 degrees.
- Line a large pan with foil, and spray with cooking spray.
- Start layering: thinly sliced zucchini, tomato sauce, cheese. Again and again. And salt and pepper that shizz. End with whatever layer you want, but save some grated romano for later.
- Bake it for about 30-40 minutes. Right before you take it out, sprinkle the last of the cheese. I like to broil it so the cheese gets toasty.
Total: 1937 calories (8 pieces)
Per serving: 242 calories
To be honest: Reechard said it tastes more like ratatouille, Pei wished the zucchini would cut easily with a fork like pasta, and Deanna wouldn’t touch it because she hates zucchini.
Inspiration: Random Googling
