Zucchini Lasagna – for ONE
Lasagna for ONE?? That’s not something you hear everyday. Using a loaf pan you can make this Zucchini Lasagna for yourself and enjoy the entire thing for under 400 calories and pretty great macros.
Servings: 1 dish
Calories: 362kcal
Ingredients
- 127 g sliced zucchini
- 1 cup pasta sauce
- 28 g reduced fat mozzarella
- 57 g non fat Greek yogurt
- 62 g part skim ricotta
- 56 g Jennie-o lean Turkey browned
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
Instructions
Zucchini
- Using a mandolin slice 1 small zucchini into noodles. Sprinkle with salt and let sit on paper towels to sweat out some of the moisture while you prep the rest.Dry off zucchini prior to using.
Ricotta Mixture
- Mix greek yogurt, ricotta, salt, pepper, garlic powder and oregano together and set aside.
Lasagna
- Add a spoonful of sauce to the bottom of a loaf pan. Layer half the zucchini, meat, pasta sauce, half ricotta mixture, some mozzarella and repeat. Save a couple pieces of zucchini and mozzarella for the top or add a sprinkle of Parmesan on top. Top with fresh cracked pepper. Cover with foil and bake at 375 for 25 mins. Remove foil and bake 5 mins. Broil for 2 mins until browned on top.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- You can alter this with whatever meat you choose, I love the flavor of the Jennie O turkey without any additions. Lean ground turkey with spices would be a great substitute.
- Use full-fat Greek yogurt for a creamier lasagna.
Nutrition
Serving: 1lasagna | Calories: 362kcal | Carbohydrates: 25g | Protein: 31.9g | Fat: 17.4g
