I went to my friend Tracy’s house a few weeks ago and she said she was making lo-carb lasagna. I’m sure I raised my eyebrow when she said this because lo-carb lasagna? Is that even possible? She said the noodle layers are basically zucchini and broccoli. I couldn’t wait to try it. It looked yummy and smelled even better when it was baking. I’m all for delicious and healthy meals! The “lasagna” was a success! Both my husband and I both went back for seconds. I’d rate this a 4.5 because it’s next to impossible to get a 5 with food…unless it has to do with s’mores or chocolate chip cookies. And even then I’m not so sure because I’m a really hard judge. At any rate, I knew I had to make it again. So, here I am just days after making my own.
Tracy made hers with italian sausage and while I thought it was absolutely delicious, I wanted to try the real recipe for YOU friendly pinners out there. The original recipe calls for ground turkey, so that’s what I went with. Here is the pin for lasagna minus the noodles or you can visit Lori’s blog for some more Paleo inspired meals. Her apple cinnamon breakfast cookies look amaze.
- First things first, gather your ingredients. Once I had all of them together I poured my extra virgin olive oil (or EVOO as Rachel Ray says) and chopped onions into a large skillet. Sauté onions on medium-high until soft. Next I loaded up my skillet with the ground turkey, diced tomatoes and tomato paste, spices, salt, pepper, and crushed garlic.
- Continue to cook all ingredients until the ground turkey is cooked through. Set aside when done. My kitchen smells so good.
- Next, mix together your raw goat cheese (I used crumbled, but shredded would be better), Greek yogurt (I used fat free, Fage), broccoli pieces, and egg. Mix well.
- Preheat oven to 375 degrees. Take your cut zucchini and squash rounds and layer the bottom of your lightly grease 9×13 baking dish.
- Once you have your first veggie layer, add a layer of your turkey mixture on top. Top that with some of the broccoli and yogurt mixture, as shown below. Continue layering until you have used all of your ingredients.
- Top the entire dish with more goat cheese (optional). Into the oven she goes…
- Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.
- And out she comes!
My absolute favorite way to eat any type of vegetable is by roasting it. Seeing this coming out of my oven totally made my taste buds dance!
So, was this a pin win or a pin fail?
How much did I like this recipe? I really did like this recipe, but I’ve now had it two ways. With ground turkey and with sausage. The ground turkey way seemed like it needed more Italian seasoning. It called for 3 tbsp, but I think I’d throw in 1 more next time. I think this would move the pin up a notch to a 4. Use the sausage though and I give it a 4.5 Don’t be sad, Lori! We still LOVE the recipe and can’t wait to try more of yours! 😉
Unexpected Happenings? BG ate probably half a
pickle zucchini while I was chopping up the veggies. I’m going to start telling her that all green things are pickles.
Overall Rating 1-5: 3.5, but a 4 with sausage.
Add this to your menu list for next week and get cookin’! Also, you should check out our gal Tracy’s blog. She is such an inspiration and we love her!