Ingredients:

  • 1 lb lean ground turkey
  • 2 cups low-calorie marinara sauce
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 15 oz low-fat cottage cheese
  • 1 large egg, beaten
  • ¼ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 3 medium zucchini, sliced lengthwise into 1/4 inch strips
  • 1 tsp coarse salt
  • 1 cup shredded part-skim mozzarella cheese

Instructions:

  1. Prep the zucchini. Lay the zucchini slices on a baking sheet and sprinkle evenly with coarse salt. Let them sit for 15 minutes, then use paper towels to firmly pat every slice dry. Note: This is the most important step to prevent a soggy bake.
  2. Brown the meat. Brown the lean ground turkey in a skillet over medium high heat until no longer pink.
  3. Add aromatics. Stir in the minced garlic, oregano, salt, and pepper for 1 minute until the garlic is fragrant and sizzling.
  4. Simmer the sauce. Pour in the low calorie marinara sauce and simmer on low for 5 minutes until the sauce is thick and clings to the meat.
  5. Cream the cheese. Place the cottage cheese in a blender or food processor and pulse until smooth. Stir in the beaten egg, Parmesan, and parsley until well combined.
  6. Layer the base. Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
  7. Build the structure. Layer zucchini slices, half of the protein filling, and meat sauce. Repeat the layers: zucchini, filling, sauce.
  8. Top it off. Finish with a final layer of zucchini topped with the remaining sauce and shredded mozzarella.
  9. First bake. Cover the dish with foil and bake at 375°F (190°C) for 30 minutes.
  10. Final brown. Remove the foil and bake for another 15–20 minutes until the cheese is mahogany colored and bubbling.
  11. The resting phase. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.