Noodle-free Turkey Lasagna
Spiralized zucchini noodles are all the rage, but here’s an even easier, taster way to eat “zoodles” instead of noodles, no extra gadget required.
Slice zucchini into thin strips and it starts that resemble the wide, flat pasta that holds lasagna together.
Layer those strips with fresh tomato sauce, lots of vegetables, lean turkey, and cheese…and you’ve got a one-dish Italian meal that everyone will love and will likely provide plenty of leftovers.
INGREDIENTS
- 4 large zucchinis
- 4 tablespoons olive oil
- to taste garlic salt
- 1 pound button mushrooms
- 1 yellow onion
- 5 cloves garlic
- 2 green bell peppers, sliced
- 1 1/2 pounds ground turkey breast
- 1 pound spinach, chopped
- 16 ounces low fat cottage cheese
- 5 egg whites
- 16 ounces tomato sauce
- 4 tablespoons olive oil
- 4 tablespoons grated parmesan
DIRECTIONS
- Preheat oven to 250 F.
- Preheat grill or grill pan.
- Wash zucchini and remove both ends.
- Cut zucchini into thin, slices.
- Brush both sides of the slices lightly with oil and sprinkle with garlic salt.
- Grill slices for 2-3 minutes per side until grill marks appear and moisture is reduced.
- Place mushrooms, onion, garlic, and bell peppers in food processor until finely chopped.
- Spoon mixture into large bowl.
- Add turkey, spinach, cottage cheese, and egg whites and stir until well combined.
- Cover bottom of 9” x 13” baking dish with half zucchini slices.
- Layer half turkey mixture on top of slices.
- Repeat these steps.
- Pour tomato sauce evenly over layered mixture.
- Sprinkle with grated parmesan cheese.
- Bake at 250 F for 1 hour.
- Let cool slightly, slice, and serve.
WHY WE LOVE THIS RECIPE
Using zucchini noodles eliminates refined carbs completely. Instead, this dish is filled with nutrient-dense vegetables like zucchini (obviously), peppers, garlic, spinach, and tomato. It’s protein-rich thanks to lean turkey and cheese, and without the empty carb calories, it’ll leave you full and happy, instead of full and sleepy. It’s also gluten-free.