Meal Prep – Low Carb Lasagna

 

Happy new year everybody! We made it to 2017!

Now, lets never look back, LOL!

As I said in my last post, this year is all about breaking bad habits, changing the way I feed my body, and living a more healthy lifestyle. I’ve wanted to start meal prepping for a while, but all of the recipes I found online looked, well, bland. Grilled chicken and broccoli season with salt and pepper? Sorry, but no. I’m a true southern girl and I need a little seasoning to my chicken, honey!

So when I came across this recipe, I was intrigued.

 

Meal prep… lasagna? Okay, now you’re speaking my language! The idea of swapping out noodles for sweet potatoes made me hesitate, only because I strongly dislike sweet potatoes. I don’t necessarily hate them… but I do strongly dislike them. However, I’m up to trying something new! So, I made it.

YALL… I CANNOT EVEN TELL THERE’S A SWEET POTATO IN THERE. Seriously! It marinated so perfectly with the sauce that it’s not even sweet! This is my favorite meal prep recipe of all time. Given it’s the first one I’ve made, yes, but it’s definitely at the top of my list.

I followed the Fit Couples Cook recipe from youtube, and I have to say, these guys are awesome! I love that their meal preps aren’t bland. And, I’ve actually learned a lot from them. For example: whole fat is much better than low fat or no fat because when the fat is taken out of something (like yogurt or milk) it’s replaced with a ton of sugar and chemicals that cause cancer. Yikes! Ya’ll go check them out, and tell them I said hello!

Being the creative chef that I am, I tweaked the recipe. Of course it turned out INCREDIBLE (toots horn).

Scroll down to see how I did it!

I peeled the sweet potatoes and then sliced them into thin strips about the thickness of a lasagna noodle. 

I hate this picture. I must have lost my touch. It just looks so bland, and the color looks off, but I spent too many hours trying to fix it before throwing my hands in the air. Who cares what it looks like! This ain’t Vogue for food! It’s just my kitchen!

The sauce is what makes any Italian dish. It’s all about the seasoning. Don’t just buy a jar of sauce and call it a day. Use it as your base, then add herbs and spices to it! That’s what makes it so good!

The original recipe called for Ricotta cheese, which I forgot (what else is new), so I substituted sour cream, and you can’t even tell. I thought sour cream might ruin the taste, but it honestly doesn’t. Man, my mistakes never really let me down! You go, Alisha!

Throw spinach in there so that you’re getting two servings of freshly cooked vegetables in one serving. Oh, and for the pretty color, too! I had leftover parmesan so I sprinkled that on there too!

I actually topped mine with shredded Gouda instead of Mozzarella, but you can use whatever! Cover with foil and bake in the oven at 400 for 40 minutes!

Ingredients: 

  • 2 tsp Coconut Oil (for the pan)
  • 16 oz Ground Turkey (or lean beef, or ground chicken, whatever you need for your diet!)
  • 24 oz jar of Marinara Sauce
  • 1/4 cup Minced Sage
  • 1/3 cup Minced Basil (you don’t have to get the fresh herbs like I do, just use a shaker of Italian Seasoning)
  • 1 Tbsp Minced Garlic
  • 2 medium Sweet Potatoes, peeled
  • 8 oz Sour Cream
  • 1/2 cup Turkey Pepperoni
  • 2 cups (roughly) Fresh Spinach
  • 1/3 cup Grated Gouda (Mozzarella, or any other cheese that you prefer)
  • Salt/Pepper to taste

Directions:

  1. Preheat your oven to 400 degrees.
  2. In a large skillet, melt coconut oil on medium heat before adding the garlic. Toss the garlic around until fragrant, about 2 minutes. Add the ground turkey, basil, and sage and cooking until meat is brown, breaking apart the turkey as it cooks. Pour in the marinara sauce and stir. Fill the jar up a little under halfway with water and shake to unstick the extra sauce from the jar. We want to get all of the yummy goodness in there! Pour the watery sauce into the pan. Add salt and pepper to taste as you continue to stir.
  3. Slice your peeled sweet potatoes into thin strips with the thickness of a lasagna noodle. Watch the video here to learn how to cut a round vegetable!  (FF to 2:50)
  4. Ladle a small amount of sauce into a 9×13 baking dish. Place your first layer of sweet potatoes in there. Top with spoonfuls of the sauce, then scoop small amounts of sour cream on top. Layer some fresh spinach, turkey pepperoni, and sprinkle some parmesan on top. (Hey, if you don’t want to have cheese in this recipe, you don’t have to! The sauce is what makes it taste so good anyway). Repeat the layers until your last one and then pour the remaining sauce over the spinach. Finish with the shredded Gouda.
  5. Cover the pan with aluminum foil and bake for 40 min, or until the potatoes in the center are soft.
  6. Let cool, and then separate into your meal prep containers and enjoy!

Makes 6 servings. 

3 Comments

  1. Rochelle Revel
    January 11, 2017 / 6:28 pm

    I’m making it tonight!!! Smells delicious!

  2. Tiffany cress
    February 8, 2017 / 4:25 pm

    Can you just come cook for us?

    • alishasaprons@gmail.com
      February 9, 2017 / 9:33 am

      Ya’ll would LOVE this recipe.

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