Looking for a tasty dinner that’s not too heavy on the carbs but still super yummy? Check out this guest post from Anne Crone, Big Sky Vernon’s Group-X Director!
If you love lasagna but want to watch your intake of carbs, here’s a winner of a dinner! Sliced zucchini replaces the lasagna noodles, then it’s layered with an incredible turkey meat sauce, lots of ricotta, and gooey mozzarella. YUM!!
Cheesy, protein-packed, low carb and you get your veggies in! It tastes great the day you make it, and also makes for an awesome lunch the next day if there’s any left over. Personally, I think that’s when lasagna tastes the best!
Oh hey . . . you can also freeze half of it for those nights you just don’t feel like cooking. This way you can spend a little more time doing the things you love to do! Like working out at Big Sky, playing with your kids or just kicking back with your feet up and RELAXING!
4 large zucchini, sliced about 1/4 inch thick
1 teaspoon olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 cup chopped mushrooms
1 green bell pepper, diced
1 pound extra lean ground turkey
1 – 14 oz. can tomato sauce
1 – 14 oz. can crushed tomatoes
2 teaspoons dried oregano
basil, finely chopped (about 1/4 cup)
parsley, finely chopped (about 1/4 cup)
red pepper flakes (optional)
salt and pepper, to taste
15 oz. part skim ricotta
1 egg or egg white (your choice)
1/4 cup grated Parmesan cheese
12 oz. reduced fat or part skim shredded mozzarella cheese
Preheat oven to 375
Place thinly sliced zucchini on a large baking sheet coated with cooking spray. Sprinkle with salt or garlic salt and roast in the oven for 15-20 minutes
While zucchini is roasting make the turkey meat sauce. Sautee mushrooms, peppers, onions and garlic. When they’re soft, add ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes and herbs. Bring to a boil and then simmer for 20-25 minutes.
In a separate bowl, combined egg or egg white, ricotta, parmesan cheese and pepper.
To assemble, place a layer of meat sauce on the bottom of a greased 9×13 inch baking pan. Place zucchini slices evenly over meat sauce; spread half of the ricotta mixture and half of the mozzarella cheese on top. Repeat each layer, ending with mozzarella cheese.
Cover with foil and bake for 30 minutes.
Remove foil and bake for an additional 15 minutes.
Let cool for 15 minutes before serving.
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