I am so excited to feature a meal off of my plan! When you taste this, I know you will think there is no way this is healthy! Tara was nice enough to let me share this recipe with you all. I will put a link to her website here. I also want to let you all know she has an E Book with all of her fabulous recipes. She also has one with nothing but desserts which are ALL macro friendly! This meal would be perfect for a weekend night or prep on Sunday for lunches during the week.
TaraFFit’s Macro Friendly Lasagna
What you will need:
9 Lasagna Noodles
32 oz 93% Lean Ground Turkey
50 grams of onions minced (if you don’t have a food scale this is roughly one small onion)
½ tsp of sea salt
1 tsp of oregano
1 tsp of parsley
¼ tsp of black pepper
1 tsp of Italian Seasoning
6 oz of tomato paste
30 oz of tomato sauce (Tara suggests Huntz)
2 whole eggs
16 oz of non-fat cottage cheese
480 grams (about 2 cups) part skim mozzarella cheese, shredded
60 grams (about ½ cup) Parmesan Cheese (grated or shaved)
Preheat oven to 350. Cook lasagna noodles according to the package, drain and set aside. In a large skillet, spray with oil and add the onion and turkey. Cook until turkey is no longer pink. Drain excess fat. Add seasonings and crumble into smaller chunks. Add the tomato paste and tomato sauce to the turkey. Toss and combine and let simmer on low for 10 minutes.
In a medium mixing bowl add the eggs and beat with a fork. Mix in cottage cheese and set aside. In a 9×13 baking dish, spray with oil and add a thin layer of meat sauce. Top with 3 of the lasagna noodles, ¼ of the cottage cheese mixture and ¼ of the mozzarella cheese. Repeat 2 more times. Sprinkle the top with the parmesan cheese. Bake 25-35 minutes until the cheese is melted and slightly golden brown. Let cool and settle for at least 30 minutes before serving. Enjoy!
