From cauliflower rice to pasta made with spaghetti squash, substituting vegetables for grains has become all the rage. While whole-grains (whole-wheat pasta, brown rice, quinoa etc.) are healthy options, replacing them with vegetables every now and again is a great change and provides your body with a new set of vitamins and minerals grains might lack. Additionally, if your not a huge fan of veggies (which seems to be the case for the majority of folks), this is a great way to sneak in a serving of produce without noticing any taste difference!
Today, I’m taking part of the craze and am presenting you with a lasagna made with zucchini “noodles”. Originally, I thought making vegetable noodles would be more time consuming than regular, but it actually was quite the opposite. It took me LESS time since you skip the initial step of boiling the noodles. Instead, you simply slice the vegetables, brown the meat, make the amazing super-duper-cheesey sauce and layer it all together. Easy peasy and HEALTHY! Enjoy!
Zucchini Noodle Turkey Lasagna
½ lb. lean ground turkey
2 large zucchini, sliced length-wise into thin strips
2 cups spinach, torn
1 cup mushrooms, chopped
1 cup cherry tomatoes, chopped
1 cup low-fat ricotta cheese
1 ½ cups mozzarella cheese, shredded
1 cup marinara sauce
½ Tbs. Italian seasoning
salt and pepper
Preheat oven to 4000 F. Spray a 9X9 pan with cooking spray.
Sprinkle zucchini “noodles” with a liberal pinch of salt and let set for 20 minutes. This extracts the vegetable’s natural water preventing your lasagna from becoming a soupy mess.
Meanwhile, brown turkey in a medium-sized skillet. Combine ricotta, ½ cup mozzarella, marinara sauce, Italian seasoning and pepper in a small bowl. Place a layer of zucchini “noodles” on the bottom of the pan then layer with the cheese mixture, the cooked turkey and the vegetables. Repeat until all ingredients are used up. Top with remaining 1 cup of mozzarella cheese. Bake in the oven for 30-40 minutes or until cheese top is nicely browned.