This recipe gives you all the cheesy goodness of traditional Italian lasagna with only 2.25 net carbs per serving on Carb Light Living™!
Submitted by: Christine Cummins, Nutrition Student, West Chester University, West Chester, PA.
| Nutritional Info |
|---|
| Serving Size: 8 |
| Calories: 356.1 |
| Total Fat: 17.4 g |
| Cholesterol: 70.5 mg |
| Sodium: 1,007.1 mg |
| Total Carbs: 14.5 g |
| Dietary Fiber: 3.1 g |
| Protein: 34.4 g |
| Weight Watchers Points: 9 |
Ingredients
- 1 lb ground turkey breast
- 1/2 cup water
- 1 (24 ounce) bottleRao’s Homemade Tomato Basil sauce
- 1 zucchini, or equal to 1 cup zucchini, finely chopped
- 4 cups roasted spaghetti squash (about 1 spaghetti squash)
- 2 1/2 cups shredded part skim mozzarella cheese, divided
- 2 cups 1% low fat cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup egg white substitute
- 1/4 teaspoon black pepper
Directions
- Preheat oven to 350°
- Cook turkey in saucepan over medium high heat until browned, stir turkey meat to a crumble
- Add water, Rao’s Homemade Tomato Basil sauce, and chopped zucchini; bring to a boil
- Cover, reduce heat, and simmer for 10 minutes, remove from heat, divide into three portions
- Combine 2 cups mozzarella, cottage cheese, Parmesan cheese, egg white substitute, and pepper in a bowl
- Layer a 13 x 9 inch dish as follows: 1 portion ground turkey mixture, 1/2 spaghetti squash, 1/2 cheese mixture, remaining spaghetti squash, 2nd portion ground turkey mixture, remaining cheese mixture, and top with remaining ground turkey mixture
- Cover and bake at 350° for 30 minutes
- Sprinkle lasagna with remaining 1/2 cup mozzarella and bake, uncovered at 350° for 10 minutes
