Protein
6.6G
Calories
144
P:E Ratio
0.3
Prep
15 min
Cook
50 min
Yield
6
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Pre-heat the oven
Pre-heat the oven to 400°F (204°C).
Sauté garlic and
Sauté garlic and onions on a pan over medium-high heat until golden brown.
Remove the onions
Remove the onions and garlic and set aside in a large bowl.
In the same
In the same pan, cook the lean ground turkey until fully cooked. When fully cooked, remove from the pan, drain/rinse out any excess liquid, and add to the bowl of onions & garlic, along with 80ml (1/3 cup) of water.
Add pasta sauce
Add pasta sauce to the turkey mixture and mix well.
In a separate
In a separate bowl, mix ricotta dairy-free cheese alternative and spinach (thawed and drained).
Spray a 9
Spray a 9 x 13 inch (~22 cm x 33 cm) casserole dish with cooking spray.
Spread 1/4 cup
Spread 1/4 cup of the turkey sauce on the bottom of the casserole dish. A. Place 3 gluten-free lasagna noodles over the sauce. B. Lay half of the zucchini on top of the noodles. C. Spread half of the ricotta dairy-free cheese alternative/spinach mix on top of the zucchini. D. Spread 1/3 of the pasta sauce mix over the ricotta. E. Repeat steps A-D one more time.
Lay the last
Lay the last 3 gluten-free lasagna noodles and spread the remaining pasta sauce on them, and top with 8 dairy-free cheese alternative slices.
Spray the underside
Spray the underside of tin foil with cooking spray and cover the lasagna. Be sure to 'tent' the foil.
After 40 minutes
After 40 minutes, remove the foil and bake for another 10 minutes (to brown the dairy-free cheese alternative).
Let cool (10-20
Let cool (10-20 minutes) before cutting and serving. 6 Total Servings.
P:E RATIO
0.3
Poor
NUTRITION FACTS
Nutrition Facts
6 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.