Check out my recipe for Turkey & Veggie Lasagna. It’s lean, low cal, and the macros are a good balance. And it tastes really good! This recipe makes 8 – 12 servings.
Pre-Heat the oven to 350,
For the sauce
Brown the ground turkey with garlic, salt, pepper, and add diced tomatoes, and tomato purée.
Thinly slice the squash or use a mandoline – thinly slice the mushrooms. Toss with some garlic salt and pepper.
Put it all together
Spray a small amount of olive oil on a 12 x 6 Pyrex or baking dish.
Place three noodles on the bottom and begin to layer the squash, yogurt, sauce, mushrooms, and basil.
Bake for 30 minutes or until cooked!
- 1 lb. Ground Turkey
- 3 cans Diced Tomatoes,
- 2 cans tomato purée.
- Fresh Basil (a lot)
- 2 Yellow Squash
- 2 Zucchini
- 3 Portobello Mushroom Caps – large
- 2 cups Non Fat Greek Yogurt – I add some garlic salt to flavor it a bit
- 9 Whole wheat – no boil – Lasagne Noodles
It works for dinner and lunch for a few days!
270 cals. 5.53g Fat. 35.6g Carbohydrate 23.6g protein
180 cals. 3.68g fat 23.75g carbohydrate 15.2g protein