Servings: 6
Weight Loss
WW Points: 2–3 points per serving (depending on ingredients & brand choices) ⸻
Ingredients
• 9 lasagna noodles (whole wheat or low-carb, cooked al dente)
450g (1 lb) extra lean ground turkey or chicken breast (99% fat-free)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fat-free cottage cheese (or fat-free ricotta)
• 1 ½ cups fat-free plain Greek yogurt (instead of more ricotta) • 1 ½ cups low-fat shredded mozzarella (or fat-free if available)
• 1 egg (optional, for structure)
• 2 cups sugar-free marinara sauce (like Rao’s Homemade Marinara Light or homemade version)
• 1 tsp Italian seasoning
• Salt & pepper to taste
Poultry
• Fresh basil (optional, for serving) ⸻
• 1 egg (optional, for structure)
• 2 cups sugar-free marinara sauce (like Rao’s Homemade Marinara Light or homemade version)
• 1 tsp Italian seasoning
• Salt & pepper to taste
Poultry
• Fresh basil (optional, for serving) ⸻
Instructions
1. Preheat oven to 180°C / 350°F.
2. Cook meat: In a nonstick skillet, sauté onion and garlic until soft. Add turkey, season with salt, pepper, and Italian herbs. Cook until browned.
Add sauce: Stir in marinara and let simmer for 5 minutes.
4. Mix “cheese” layer: Combine cottage cheese, Greek yogurt, ½ cup mozzarella, and egg (if using). Stir until smooth.
5. Assemble: • Spread a thin layer of sauce in the bottom of a baking dish. • Layer noodles → cheese mix → meat sauce → repeat until all ingredients are used. • Top with remaining mozzarella.
Bake uncovered for 30–35 minutes until bubbly and lightly golden.
7. Rest: Let stand for 10 minutes before cutting into 6 servings. ⸻