I think one of my weakest points in eating is pasta… I would eat pasta for every meal if I could…but since I do have goals within my body and am trying to get in some what good shape, I cannot do that, unfortunately. To find healthy recipes, that actually taste good seems like mission impossible to me on most days. I am always so hesitant to try them just for the reasoning that I always convince myself that healthy food automatically means blah and bland food but I am here to say that I took a leap of faith, tried a new healthy recipe, and it was actually good!
Tonight, I tried a new lasagna recipe, with no pasta! Instead of lasagna noodles, I used zucchini! Of course, I added my own spin on the recipe to make it more appealing to my tastebuds but it was still just as healthy as the original. Not only was this recipe, but it was also SUPER easy as it only had a handful of ingredients in the lasagna!
- 1 lb Ground Turkey
- 1 Large Jar Pasta Sauce
- 12 oz. Fresh Spinach
- 17 oz. Cottage Cheese
- 1/2 Cup Mozzarella Cheese, shredded
- 2 TBSP Quinoa, uncooked
- Preheat oven to 350 degrees.
- Preheat large skillet on medium heat and cook ground turkey until browned.
- As the meat cooks, cut the zucchini into 1/8 inch slices.
- Once meat is browned, add pasta sauce and let simmer for five minutes. (During this time I also added a few extra seasonings like garlic powder and garlic salt, as well as some fresh basil, and italian seasoning. This is completely optional).
- Pour meat mixture into a bowl and set aside.
- In the same skillet, add the spinach and cover the pan. Let the spinach simmer until wilted for approximately four minutes. Once the spinach is wilted, turn off skillet.
- In a 9 x 13 baking dish, add a large scoop of the meat sauce and spread around evenly.
- Sprinkle 1 TBSP of quinoa over the meat mixture.
- Begin laying zucchini slices lengthwise. Do not hesitate to cut the slices to fit the pan more evenly.
- Pour half the meat mixture over the zucchini slices, then layer with half of the cottage cheese, then half of the spinach, and lastly sprinkle another TBSP of quinoa over the spinach.
- Repeat step 9 and 10, ending with zucchini slices on top for your last layer.
- Sprinkle mozzarella cheese over top of lasagna.
- Cover pan tightly with aluminum foil and bake for 45 minutes.
- Remove aluminum foil and cook for another 20 minutes.
- Lastly, broil the lasagna for five minutes until the cheese has browned.
- Let the lasagna sit for 5-10 minutes before serving!
I hope you enjoy this zucchini lasagna as much as we did!