4 portions

* This recipe includes your protein (turkey) and vegetables (such as cauliflower, eggplant, pumpkin, broccoli, mushrooms, asparagus, artichoke or green beans). It also includes 11 grams of fat per serving, so you must subtract the olive oil or avocado (avocado) asigned in that meal you want to replace. Besides, you must eat your salad and other foods assigned in your plan if applicable.

1 tbsp olive oil
1 ½ chopped onion
2 minced garlic cloves
480 gr ground turkey meat 
3 tsp sea salt
pepper to taste
2 tsp cumin
1 tsp oregano
*2 cups homemade tomato sauce (approx. 500 gr)
3 bay leaves
3 large zucchinis 
200 gr ricotta
200 gr unsweetened low fat natural Greek yogurt
4 tbsp chopped cilantro

Preheat the oven to 400º F.

In a large pan add oil and sauté the onion and garlic for 3 minutes. Add the ground meat, salt, pepper, cumin, oregano and cook until the onion begins to brown. Add the tomato sauce, the bay leaves, and lower the heat until cooked, about 10 minutes. Turn off and set aside.

Wash and dry zucchinis. Cut in thin slices with the help of a mandolin or a cheese cutter or a knife.  Do not use center of zucchini, the part with the seeds, to avoid excess of water.

In a bowl mix the ricotta and the yogurt and mix well.

Assemble the lasagna in a baking dish greased with a little oil. Start with a layer of zucchini, then one of meat (half of mixture), another of zucchini, place them in the other direction (so that it does not come apart when cutting). Then one layer of ricotta sauce (half of mixture), another of zucchini, then again meat, another of zucchini and you end up with ricotta sauce.

Place the lasagna in oven to heat for about 20 minutes.

Take out and garnish with chopped cilantro.

*Recipe in Recipe Book: “Homemade tomato sauce”

Per portion 300 gr app
Cal: 315 P: 36.7 F: 11 Cb: 17.2