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?
VEGGIE LOADED ZUCCHINI NOODLE LASAGNA
With 2 whopping servings of veggies per plate – you can feel pretty great about enjoying this lasagna without any sacrifice of flavor!
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
15 oz. ricotta, low fat
3/4 cup mozzarella, grated
1/4 cup Parmesan, freshly grated
Garnish with fresh parsley
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.
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.
As a new week begins in this household we tend to use Sunday afternoons to prep meals for the week. One of our favorites are these easy to make easy to freeze Italian turkey meatballs. Loaded with flavor and enhanced with my favorite oils and vinegars from JOLIVES. I have paired these three to create a savory meatball with a splash of tangy sweetness. You can serve a variety of ways, my goto is quinoa with roasted broccoli and Brussels sprouts using the same oil and vinegar parings from the meatballs with a little pink Himalayan sea salt and pepper. Would love to hear how you would serve.. Happy prepping😘