| 16 | 75 | 420 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 45 min | 30 min | 5 |
| 199 gm | Banza Penne Chickpea Pasta |
| 454 gm | Ground turkey, extra lean |
| 1/2 medium | White onion |
| 1 medium pepper(s) | Red bell pepper |
| 1 medium | Zucchini |
| 2 large stalk(s) | Celery |
| 1 large | Carrots |
| 1/2 tbsp | Garlic |
| 1 tbsp | Parsley, dried |
| 1 tbsp | Oregano, dried |
| 1 can(14oz) | Crushed tomatoes canned |
| 227 gm | Tomato sauce, canned |
| 1 Cup (s) | HEB SI Low Fat 1% Small Curd Cottage Cheese, 24 oz |
| 1 cup, shredded | Mozzarella cheese, partially skimmed |
| 1/4 cup | Parmesan cheese, grated, low fat |
| 1 large | Egg |
1. Cook pasta in salted water. Strain and set aside.
2. Dice all veggies (can use chopper off Amazon).
3. Cook turkey over medium high until no longer pink. Turn off heat.
4. Return to medium high heat and add in your veggies, garlic and spices. Cover and cook 3-5 mins until veggies are tender.
5. Stir in diced tomatoes, tomato sauce, cottage cheese, Parmesan, 1/2 cup mozzarella, pasta noodles, and one whisked egg.
6. Grease meal prep containers and evenly dump lasagna in. Top remaining with mozzarella.
7. Bake at 350 degrees for 30 mins.
8. Let cool, seal with lids, and enjoy all week!
| Meat | 1.0 |
| Meat Alternative | 0.1 |
| Milk Alternative | 0.6 |
| Vegetables | 2.8 |
