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Triple protein noodle-less mini lasagnas

Published Date
Author Providence Health Team

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:

  1. Preheat the oven to 350 degrees
  2. In a large skillet, warm cooking oil over medium heat. Add in onion and garlic, sauté until for 4 to 5 minutes.
  3. Add turkey to skillet and brown, keeping onion and garlic in pan.
  4. Once brown, drain excess liquid. Add in 1½ cups of tomato sauce, parsley and oregano. Mix well and reduce heat to low.
  5. In a small bowl, mix cottage cheese, egg whites, basil, salt and pepper.
  6. 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
  7. Fill all jars and place them on a lined baking sheet, baking uncovered for 20 to 25 minutes.
  8. 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