4. Ground Turkey Lasagna
Kick the cholesterol from your lasagna by using this recipe with lean ground turkey. Served with a fresh side salad, it’s the perfect family meal – and we doubt there will be any leftovers.
INGREDIENTS
1-lb. Ground turkey.
6-cups lasagna noodles.
1-can Tomato Soup.
½-cup cottage cheese.
4-oz. Mozzarella, grated.
1-can diced tomatoes.
1-onion, sliced.
1-tablespoon coconut oil.
1-teaspoon dried oregano.
Crushed Himalayan pink salt and cracked black pepper.
¼-teaspoon crushed red pepper flakes.
½-cup chopped parsley.
METHOD
Preheat the oven to 400F. Place a skillet over medium-high heat and add the coconut oil to melt. Toss in the onion, red pepper flakes, and oregano, stir to combine. Add the turkey and break it up with a wooden spoon – cook for 5-minutes until no longer pink. Add the soup and tomatoes, stirring to combine.
In a separate bowl, add the parsley, cottage cheese, and ½-cup mozzarella, stir till combined.
Transfer 3-3/4-cups of the sauce to a bowl and lay a third of the noodles over the sauce in the skillet. Place half of the cheese mix on top and then repeat with the sauce, noodles, and cheese. Cover the bowl with foil and place in the oven and bake for 25-minutes.
Remove the foil and brown the cheese. Pull from the oven and let the lasagna sit for 10-minutes before serving.