6 Whole Wheat Lasagna Noodles, Cooked According to Package Directions
1 Teaspoon Soybean Oil
1 Small Onion, Diced
3 Cloves Garlic, Minced
1 Pound Ground Turkey Breast, 99% Lean
1 (24 Ounce) Jar Prepared Marinara Sauce
1 Zucchini, Cut Lengthwise Into Thin Slices
1 (12.3 Ounce) Package Silken Tofu, Drained and Crumbled
1 ½ Cup Reduced-Fat Mozzarella, Shredded
Preheat oven to 375 degrees Fahrenheit. Grease 9×9-inch baking dish. Heat oil in large frying pan over medium-high heat; add onions and garlic, stirring frequently, for 2 minutes, until soft. Add turkey, stirring frequently, for 6 to 8 minutes, until cooked through. Stir in marinara sauce and mix well. Remove from heat.
Spread ¾ cup marinara and meat mixture over the bottom of the prepared baking dish. Top with 2 lasagna noodles. Spread half of the silken tofu over noodles. Top with 1/3 cup cheese, 1 ½ cups marinara and meat mixture, and half of the zucchini slices. Top with 2 noodles. Spread remaining silken tofu over noodles. Top with 1/3 cup cheese, 1 ½ cups marinara and meat mixture, and remaining zucchini slices. Top with remaining lasagna noodles, meat sauce mixture, and 1/3 cup cheese.
Cover tightly with aluminum foil and bake for 30 to 35 minutes; remove foil and top with remaining cheese. Bake, uncovered an additional 10 minutes, until lightly browned.
Nutrition Per Serving:
260 calories, 25g protein, 27g carbohydrate, 4g fiber, 6g fat, 2g saturated fat, 0g Trans Fat, 25mg cholesterol, 410mg sodium.