
Ingredients
- 1.5 cups fat free ricotta
- 8oz shredded mozzarella12 oz turkey sausage
- 3 lg zuchinni
- 1 lg eggplant
- 2 cups babyspinach
- 8.3 oz (jar) organic marinara sauce
- Olive oil spray
- Pan fry turkey sausage until cooked well
- Meanwhile, sliced eggplant and zuchinni, then lightly pan fry in a non stick pan
- Spray 9x13 pan with olive oil spray
- Layer ½ the eggplant and zucchini on bottom of pan, then spread with ricotta cheese
- Layer cooked turkey sausage, then top with 1/2 the jar of marinara sauce, and ½ the shredded mozzarella
- Layer the other ½ sliced eggplant and zuchinni, and now spinach (raw).
- Top with remaining marinara sauce, and shredded mozzarella
- Cover, bake for 40 minutes at 350 degrees
- Uncover and bake for another 10 minutes
- Let stand for 5-10 minutes
- Enjoy!
P.S. the lasagne will come out a bit runny when first cooked – cover and refrigerate overnight and it will become the perfect consistency to cut, and the perfect healthy lunch!
Makes 6 large servings.
Calories: 417
Fat: 26 (saturated = 8)
Carbs: 22 (all good!)
Protein: 30
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