Okay so I have known about this recipe and made it a handful of times but realized that I have never posted it. It is so easy and so good! You seriously don’t even miss the noodles. The website I got it from calls it “Paleasagna” due to the lack of carbs, but I have altered the recipe to my liking! The best part about this is that the leftovers are really yummy too, and it doesn’t take too long to make.
- 1 white onion, diced
- 1 pound of extra lean turkey
- 1 15oz can diced tomatoes, low sodium
- 3 tbsp tomato paste
- 3 tbsp Italian spice blend
- 1 tsp salt
- 1/2 tsp pepper
- 3 cloves garlic, crushed
- 1 pound of zucchini and/or yellow squash, cut into medallion rounds
- 1/2 cup mozzarella, shredded
- 1 cup low fat ricotta cheese
- 1 cup low fat sour cream (you can also use greek yogurt)
- 1 head broccoli, roughly chopped
- 1 egg
In a large skillet or sauce pan, heat 1 tablespoon of olive oil and add the diced onions. Sautee on medium-high until softened, about 3-5 minutes. Add the ground turkey, canned tomato and tomato paste, spices, salt, pepper, and crushed garlic. Continue to cook all ingredients until the turkey is cooked through. Set aside when done.
In a medium bowl, ricotta, sour cream/greek yogurt broccoli pieces, and egg. Mix well.
Preheat oven to 375 degrees. Lightly grease the bottom of a 13 x 9 Pyrex glass baking dish. Place a layer of zucchini and squash rounds evenly across the bottom, making a sort of liner.
Add a layer of turkey-tomato sauce on top of the zucchini. Top that with some of the broccoli and yogurt mixture, as shown below. Continue with this layering process until you have used all of your ingredients.
Top the entire dish with mozzarella (or another cheese) if desired.
Bake for 45 to 60 minutes. Remove from oven and allow to sit for 10 minutes before serving.
Once you take it out, WAIT! IT IS HOT! Well, duh it’s hot, but you all know I am super impatient and want to dig in right away! Don’t be surprised if there is a lot of liquid in the bottom; you can drain it out if you want or just leave it in there (which I do). This is great served alone or with a little side salad! Enjoy and let me know if you have any variations that I must try!
Recipe taken from:Paleasagna | What Runs Lori