Zucchini Lasagna Clean Eating

Zucchini Lasagna Clean Eating

Ingredients

 1 large onion

 2 cloves of garlic

 2 Zucchini, Large - sliced into ¼ " thick pieces

 10 oz Lean Ground Turkey

 1 24 oz jar of tomato sauce

 1 egg

 2 c low fat Cottage Cheese

 1 tsp whole wheat flour

 ½ cup Finely Shredded Mozzarella

 2 tbsp Grated Parmesean and Romano Cheese

Directions

1) Preheat oven to 350*

2) In a large non-stick frying pan, saute onion and garlic over medium heat until tender. Add tomato sauce and ground meat, and bring all ingredients to consistent heat for 10 minutes (until browned). Season with salt & pepper, to taste. Remove from heat.


3) In a small bowl, slightly beat the egg. Stir in cottage cheese, flour, and 1/4 cup mozzarella cheese.


4) Pour 1/2 of meat-tomato sauce mixture into a 1 1/2-quart roasting pan. Top with 1 1/4 cups zucchini slices and cottage cheese mixture.Then cover with remaining meat-tomato sauce mixture and zucchini


5) Bake uncovered for 30 minutes.


6) Sprinkle with remaining mozzarella cheese and bake 10 minutes longer


7) Let stand 10 minutes before serving.


*You can use a mandoline to slice zucchini  and also you have to salt the zucchini and let the water sweat out of it and then rinse it, otherwise it will be soupy. Also, in step 2, you can use the ground turkey and let it brown first and then added the sauce.

EMJOY!

XOXO, 

SJB
Independent Beachbody Coach 

Slow Cooker Lasagna

 I am so excited to share this recipe with everyone. I made this last night so I could bring to lunch today and so happy I did. I have been craving lasagna for awhile now. This is PERFECT!! Must TRY! I hope you enjoy it as much as we did.

Ingredients

 1 pound(s) uncooked 93% lean ground beef   

 1 small uncooked onion(s), chopped   

1 clove(s) (medium) garlic clove(s), minced   

28 oz canned crushed tomatoes   

15 oz canned tomato sauce   

1 tsp table salt   

1 tsp dried oregano   

1/2 tsp dried basil   

1/4 tsp crushed red pepper flakes, or to taste   

1 cup(s) part-skim ricotta cheese   

1 1/2 cup(s) shredded part-skim mozzarella cheese, divided   

6 item(s) uncooked lasagna noodles, no-cook   

1/2 cup(s) shredded parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano   

 

 

Instructions

•Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.

 

•Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

 

•Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

 

•Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.

 

•In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.

 

Notes

•To boost your vegetable intake, add a can of zucchini in tomato sauce to the meat mixture. You can also add 2 cups of sliced shiitake mushrooms to the beef mixture.



ENJOY!

XOXO,
SJB
Independent Beachbody Coach