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Amazing Precision Nutrition recipe you must try! Shout out to PN for this one because healthy can be good.  Nutrient dense can be good. Fuel your body?

10/21/2017

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VEGGIE LOADED ZUCCHINI NOODLE LASAGNA
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With 2 whopping servings of veggies per plate – you can feel pretty great about enjoying this lasagna without any sacrifice of flavor!
INGREDIENTS
olive oil 1 tsp
extra lean ground turkey 2 lbs
garlic, minced 3 cloves
1/2 red onion, chopped small
1 red pepper, chopped small
1cup spinach, chopped
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sea salt
1-14 oz can whole tomatoes, with juice
1-6 oz can tomato paste
4 zucchini, sliced lengthwise, about 1/4 cm thick
2 eggs
15 oz. ricotta, low fat
3/4 cup mozzarella, grated
1/4 cup Parmesan, freshly grated
Garnish with fresh parsley


DIRECTIONS
Prep Time: 20 minutes Cook Time: 60 minutes Yield: 8 servings
Preheat oven to 325 degrees Fahrenheit.
Slice the zucchini’s lengthwise using a mandolin or as thin as you can cut them intact (1/4 cm).
Next, chop the red pepper, onion, spinach, and garlic. Set aside.
Grate mozzarella and parmesan separately and set aside as well.
Now, add olive oil, onion, garlic, and ground turkey to a pan and cook until the turkey is half done (half pink). Add chopped pepper and spinach and cook until turkey is fully cooked (no longer pink). Drain excess liquid.
In a separate bowl, mix canned tomatoes, tomato paste, basil, parsley, oregano, and sea salt – reserve 2 tbsp and set aside. Add the remaining amount to the ground turkey and mix thoroughly. Remove turkey mixture from heat.
In a separate bowl, mix ricotta with the eggs. Set aside.


Assembly
Spread the 2 tbsp of reserved tomato mixture on the bottom of your pan (approx. 12″ x 8″ in size or 2 smaller pans) and then add the first layer of zucchini noodles (1/3 of the amount you chopped) either lengthwise or widthwise.
Add ½ of the meat mixture and then add another layer of the zucchini noodles (another 1/3 of the amount you cut).
Add the ricotta/egg mixture and lightly sprinkle ¼ cup of grated mozzarella.
Add the last layer of zucchini (last 1/3).
Add the rest of the meat sauce (if you feel like there is too much, save a little for lunch another day).
Sprinkle the remaining ½ cup of grated mozzarella, ¼ cup grated parmesan, and either ½ tsp dried parsley or 1 tbsp fresh parsley for garnish.
Bake 50-60 minutes until bubbling throughout and cheese is lightly browned on top.
Picture
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