Zucchini Lasagna

What you'll need:

Coconut oil spray or olive oil
½ small red onion, chopped
1 garlic clove, minced
1 lb lean ground turkey
Sea salt and pepper, to taste
1 Roma tomato, chopped
â…“ cup Portobello mushrooms, chopped
1 ½ cup low-sodium tomato sauce
1 Tbsp Italian seasoning
1 cup low-fat cottage cheese
1 egg white
1 medium zucchini, thinly sliced lengthwise
¾ cup reduced-fat shredded mozzarella

How to make it:

1. In a large skillet over medium-high, heat the coconut oil spray or olive oil. Add the red onion and garlic and sauté until the onion is translucent, 3 to 5 minutes. Season the ground turkey with salt and pepper. Add it to the pan and cook, using a wooden spatula to break up the meat, until the meat is browned, 5 to 7 minutes Add the tomatoes, mushrooms, marinara sauce, and Italian seasoning. Stir, reduce the heat to low, and simmer until thickened, 3 to 5 minutes.

2. In a medium-sized bowl, mix the cottage cheese and egg white and set aside.

3. In a standard-sized loaf pan, line the bottom with one layer of zucchini slices, overlapping them slightly. Pour half of the turkey marinara mixture on top and pat it down with a spatula until even. Spread a few tablespoons of the cottage cheese mixture over the top. Add another layer of zucchini, ground turkey, and cottage cheese. Cover with the remaining slices of zucchini, top with mozzarella, and cover with aluminum foil. Bake in the oven until the zucchini is cooked through and the cheese is bubbly, about 1 hour. Remove from the oven and allow to cool slightly before serving. Makes 4 servings.

Nutrition information per serving: 314 calories, 44 grams (g) protein, 16 g carbs (4 g fiber), 9 g fat

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