Squash Lasagna

Servings: 4 (2 healthy, 2 hubby portions), 1 lean, 3 green, 3 condiments

Ingredients

  • 1 pound ≥ 98% lean Ground turkey (0.57 lean)

  • 1 zucchini, 2 cups (2 greens)*

    • For hubby: 4 no-boil Lasagna noodles

  • 1/2 cup Rao's Marinara Sauce (1 green)*

    • for hubby: 1/2 cup Spicy pasta sauce

  • 1/8 cup reduced fat grated parmesan cheese (1/4 condiment)

  • 4 oz. low fat Mozzarella cheese (1/4 lean)

  • 2 tbsp egg whites (1 egg) (0.017 lean)

  • 8 oz. Cottage cheese (0.16 lean)

  • 1 tsp. or 1 clove minced garlic (1/4 condiment)

  • 1/8 tsp salt (1/8 condiment)

  • 1/4 tsp pepper (1/8 condiment)

  • 1 tsp dried basil (1/4 condiment)

  • Pam cooking spray (1 condiment)

 

Directions:

  1. Cut squash into long strips

  2. Place squash on foiled/oiled baking sheet and bake 15 min to remove excess water

  3. Brown ground turkey with garlic, salt and pepper

  4. In a bowl mix together: cottage cheese, egg, 1/2 the mozzarella cheese, parm cheese, salt, and pepper

  5. Add turkey to cheese mixture

  6. Place layer of sauce on bottom on casserole dish then layer squash (reg. noodles on hubby's side instead of squash)

  7. Then a layer of cheese mixture

  8. Repeat layers

  9. Top with remaining mozzarella cheese

  10. Bake 350F for 30 minutes

Modifications for my non-dieting hubby:

I make this dinner in a casserole dish that has a divider in the middle. So my hubby can have regular noodles while I have the healthy version. Or you can make it in 2 different pans. I also use spicy pasta sauce and add red pepper flakes to his.

*If you would like to make the WHOLE dish (4 servings) plan complaint you can make it in one dish and​ use:

Then this part of the recipe is not needed:

  • for hubby: 1/2 cup Spicy pasta sauce
  • for hubby: 4 no-boil Lasagna noodles