Serving: 6 (8 oz.) servings | Time: 1 hour | Difficulty: Easy
Our third and final “new year, new you” recipe features a healthy alternative to lasagna. If, like many of us, you’ve committed to eating healthy in 2017, give this one a try and let us know what you think.
Ingredients
- 1 pound ground turkey
- 1 onion, diced
- 2 to 3 cloves garlic, minced
- 1 tablespoon cooking oil
- 2 cups of your favorite tomato sauce
- 1 small zucchini, sliced thin
- 1 cup of cottage cheese, 2 percent or less
- 2 eggs
- 20 basil leaves, chopped
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 9 tablespoons shredded, reduced-fat mozzarella
- 6 to 7 4-ounce mason jars
- Optional: Mushrooms, sautéed bell peppers, diced eggplant, yellow squash, or other veggies of your choosing
Directions:
- Preheat the oven to 350 degrees
- In a large skillet, warm cooking oil over medium heat. Add in onion and garlic, sauté until for 4 to 5 minutes.
- Add turkey to skillet and brown, keeping onion and garlic in pan.
- Once brown, drain excess liquid. Add in 1½ cups of tomato sauce, parsley and oregano. Mix well and reduce heat to low.
- In a small bowl, mix cottage cheese, egg whites, basil, salt and pepper.
- In a mason jar, spoon 1 Tbsp. of tomato sauce. Next, begin layering ingredients in each jar:
- Add 4 to 5 slices of zucchini
- 1 to 2 tablespoons turkey mixture
- 4 to 5 slices zucchini
- 1 to 2 tablespoons cottage cheese mixture
- 1 to 2 tablespoons turkey mixture
- 1.5 tablespoons shredded mozzarella
- Fill all jars and place them on a lined baking sheet, baking uncovered for 20 to 25 minutes.
- Once cooked, let cool. Store in fridge, covered, for up to five days.
Nutrition facts (per 8-ounce serving):
Calories: 250
Fat: 11 grams
Carbohydrates: 11 grams
Fiber: 2 grams
