I’ve been super busy this summer so that is why you’ve seen a drastic decrease in my posting frequency. This past weekend we headed up to Sacramento to visit family and got back late Monday evening. The whole week has been a blur since. Because we spent the weekend out of town, we didn’t get a chance to grocery shop or meal prep. Luckily, we had some chicken and ground turkey in the freezer waiting for us. We’ve been in a rut with our dinner recipes lately so I wanted to try something new. As I was strolling the aisles in Target picking up bare essentials to get us through until next week, I came up with the idea for this low carb lasagna. It was a huge hit and took roughly 30 minutes to prepare making it perfect for busy week nights.
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1 pound lean ground turkey
8 ounce container of low fat or fat free ricotta cheese
1 whole egg
6 ounce package baby spinach
small zucchini (1)
small eggplant (optional)
1 jar marinara sauce or 1 can tomato sauce
half teaspoon garlic salt
1 cup shredded Mozzarella cheese
1.Preheat oven to 375 degrees
2.Brown turkey in skillet. Drain. Return to skillet and coat with 2/3 jar marinara/tomato sauce. Add garlic salt.
3.In medium bowl, combine ricotta cheese (entire package), egg, and 1/2 – 2/3 bag chopped spinach (personal preference – I prefer the mixture to be about half white half green).
4.Transfer meat into greased baking dish. Top with coined zucchini and eggplant (eggplant optional).
5.Evenly layer on ricotta mixture then coat with remaining marinara/tomato sauce. Top with cheese.
6.Bake at 375 degrees for 15 minutes or until cheese is melted.
The macros per serving are as follows: Calories: 337 Carbs: 12 g Fats: 13 g Protein: 48 g
This was a huge hit with our family and there wasn’t a single bite left over. It would reheat well though if you wanted to use this dish in your weekly meal prep. Besides being low-carb, another awesome bonus is that all of the ingredients are easy to find and relatively inexpensive. Let me know if you end up trying this, I’d love to hear what you think!