If there’s one thing I could eat every night, it would be Italian. Just thinking about twirling a fork around a bowl of savory pasta pomodoro makes me want to run to the pantry right this second.
I love this lean lasagna recipe from The Blonde Pantry because it tastes like a hearty homecooked comfort meal, but without all the carbs, gluten or guilt. Rather than layering with noodles, this recipe substitutes slices of zucchini, which serve up a healthy dose of fiber, magnesium, folate and potassium. Bellissimo!
• 1 lb lean ground turkey
• 3 cloves garlic
• 1/2 onion
• 1 tsp olive oil
• salt and pepper
• 28 oz can crushed tomatoes
• 2 tbsp chopped fresh basil
• 3 medium zucchini, sliced 1/8″ thick
• 15 oz nonfat ricotta
• 16 oz low fat mozzarella cheese, shredded
• 1/4 cup Parmigiano Reggiano
• 1 large egg
Slice the zucchini length wise into 1/8″ slices. Add a touch of salt to remove moisture and grill (on a gas grill or grill pan) 1-2 minutes on both sides before allowing to dry between sheets of paper towels.
In a medium sauce pan, brown the turkey and season with salt and pepper. Once it’s cooked, remove the turkey and set to the side. Add olive oil to the pan and sauté the garlic and onions until they’re nice and golden. Return the turkey to the pan, add tomatoes, basil, salt and pepper. Simmer on low for about 30-40 minutes, covered.
Preheat oven to 350 degrees.
In a medium bowl mix up the nonfat ricotta cheese, parmesan cheese and egg.
Spread some of your turkey and tomato sauce on the bottom of a 9×12 casserole. Add a layer of zucchini to the top like you would with noodles. Next place the cheese mixture and top with mozzarella cheese. Keep layering this way until you’ve run out of ingredients or reached the top. Generously sprinkle the mozzarella over the top.
Cover with foil. Bake for 45 minutes. Uncover and bake for another 15 minutes. Let it cool for about 10 minutes.
Then call me because I’m coming over for dinner!