Pasta Free Lasagna
Allergies: Dairy4 ServingsCalories: 407 per serving
This healthy pasta free lasagna substitutes pasta noodles with zucchini noodles. This recipe is layered to perfection!
Ingredients
- 24 oz turkey, boneless, skinless and sliced, 4 breasts
- 4 zucchini, sliced lengthwise, noodle shape
- 1 cup green onions, finely chopped
- 2 clove garlic, finely chopped
- 2 cups mushrooms, sliced
- 1 cup spinach, chopped
- 1 cup tomato sauce
- 1 cup tomatoes, chopped
- 1 cup cheese, mozzarella or white cheddar, grated
- 1 tsp dried basil
- 1 tsp dried thyme
- 2 tbsp grapeseed oil
- 1 tbsp butter
- 4 cups mixed greens
- 2 oz Ideal Protein Salad Dressing
- sea salt and pepper
Directions
- Heat half the oil in a pan and sauté the garlic until soft, but not browned.
- Add the chopped spinach and cook 1-2 minutes or until the spinach is completely wilted.
- Add sea salt, pepper, basil and thyme, green onions and stir to mix.
- In a separate pan, heat the remainder of the oil and quickly saute the turkey strips.
- Remove the turkey and cook the mushrooms for 1-2 minutes.
- Add the turkey to the pan with the onions, garlic and spinach.
- Blanch the zucchini noodles until soft.
- Remove and cool in cold water for 1 minute.
- When they are cool enough to handle, spread a layer of zucchini noodles in a pan small enough to contain them so that they just touch one another.
- Cover the zucchini noodles with a portion of the onion, garlic, spinach and turkey mixture and alternate layers.
- Once the layers are completed, spread mushrooms on top.
- Add the fresh chopped tomatoes and pour the tomato sauce evenly over the noodles.
- Top with the cheese and dollops of butter.
- Bake, uncovered, in a 350˚F oven for 45 minutes until bubbly and the cheese is melted.
- Serve with mixed green salad and a low carbohydrate salad dressing.
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