We even hit up a yoga sculpt class in Streeterville. I think it was one of the better workouts I’ve ever had. Which totally provided me permission to eat more food, correct? Wrong. Churros = no bueno for the thighs.
If you’ve under no circumstances experienced zucchini lasagna, you’re in for a great tasting surprise! The zucchini replaces the noodles and it is topped with layers of an unbelievable turkey meat sauce and a lot of ricotta and mozzarella. The next time I’d most likely add mushrooms, pepperoni pieces, or perhaps more roasted veggies. Either way, it’s love!
Cheesy, protein-packed, low carb and you get your veggies in. What more is there to say?! You must try out this lovely dinner!
Sorry my photos aren’t the very best. I was in a hurry to access a workout class and didn’t have time to wait for sunlight to cooperate.
If you get this to meal, label your photos #ambitiouskitchen on Instagram or post a photo to my Facebook web page. Enjoy! xo
5.0 from 1 reviews
1 teaspoon essential olive oil
3 cloves garlic, minced
1 green pepper, diced
2 teaspoon dried oregano
red pepper flakes, if desired
sodium and pepper, to taste
15 oz part skim ricotta
1 egg white
12 oz reduced fat or component skim shredded mozzarella cheese
Preheat oven to 375 degrees F.
Place sliced zucchini on huge cooking sheet coated with non stay cooking spray. Sprinkle with salt and roast in the oven for 15-20 a few minutes to help dry out the zucchini a bit. This is a critical step.
As the zucchini noodles are roasting, you can make the turkey meat sauce. Heat essential olive oil in a big skillet over moderate high temperature. Add garlic clove, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so you don’t burn it. Add in surface turkey and cook until no longer pink. Add tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of reddish colored pepper flakes. Bring to a boil, then reduce high temperature to low and simmer 25 to thirty minutes or until sauce REALLY thickens up! Time of year with salt and pepper to taste. Remove from high temperature to cool.
In a moderate bowl, combine egg white, ricotta, and Parmesan. Time of year with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meats sauce and mix to combine.
To put together lasagna, spread 1/2 of the turkey meat sauce in to the bottom of the 9×13 inch baking pan coated with non-stick cooking aerosol. Place zucchini pieces evenly over meat sauce, spread on 1/2 of the ricotta mix, then sprinkle 1/2 of the mozzarella on. Do it again layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Serve with a side salad. Makes 8 ample servings.
This meal makes great leftovers and is freezer-friendly!
Wvgirl, don’t be afraid to displace everything with high fat variations (instead of turkey, full-fat pork and/or meat; all high excess fat cheeses, egg white with whole egg, etc.). I also have trouble with carbs, and feeding on fat helps. This will also lower the carb content material, although it’s likely the tomatoes which are providing a lot of the carbs. Hard to replace that. What’s in the reduced carb sauce? Zucchini isn’t that high in carbs.
For me personally, I’ll easily eat 2-3 servings of this at one sitting.
I wish to make this recipe vegetarian for my spouse but obviously can’t use floor turkey (I alternatively want it hehe). What could I use as a viable substitution?
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