Looking back on this blog, I realize that more and more of my posts are Italian. Thats easy to explain: I love Italian food. As a kid, my favorite dish was Fettuccine Alfredo. Shrimp Fettuccine Alfredo to be precise. I love seafood. You know what, I think that’s still my favorite dish… Anyway…
For Christmas I got a brand new veggie slicer attachment for my Kitchen Aid! It spiyralizes veggies and also peels and cores fruit. It’s AWESOME! I couldn’t wait to use it!
Of course, I blogged the first dish that I officially used with my spiraler, and I decided to go with a healthy version of a classic entrée: lasagna!
This recipe is perfect for meal prep because it’s packed with a ton of veggies and of course, my favorite, ground turkey. This will feed around 6 people, so if you aren’t going to meal prep it or don’t want leftovers, cut the recipe in half! It’s also gluten free – no one will miss the pasta with this dish!
- 1 lb extra-lean ground turkey
- 2-3 cloves of garlic, minced
- 1/2 Tbsp coconut oil
- 4-5 medium zucchinis, spiraled!
- 1 – 28oz can crushed tomatoes
- 1 – 8oz can tomato paste
- 1 -16 oz jar of spaghetti sauce (I started using Organic, but you can just read the labels and watch for added sugar!)
- 1 1/2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- Salt and ground black pepper, to taste
- 2 1/2 tablespoons of fresh chopped basil, divided
- 2 tablespoons chopped fresh sage leaves
- 1 cup fresh spinach
- 1 cup mozzarella cheese, shredded
- 1/3 cup half & half (or any kind of milk)
- 1/2 cup greek yogurt, plain (or ricotta, once again, I used what I had!)
- freshly shredded parmesan cheese for garnish
- Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside. Pat dry with a paper towel (patting with a paper towel will help absorb the moisture that the zucchini has, so your lasagna won’t be so runny!).
- Heat the coconut oil in a large skillet over medium-high heat. Add the ground turkey and break up in the skillet as it browns (3-4 minutes).
- Add the garlic and saute for 30 seconds to a minute or until fragrant. Season with salt and pepper to taste. Add the tomato sauce, tomato paste, crushed tomatoes, oregano, red pepper flakes, spinach, and fresh basil. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
- Add the ribboned zucchini noodles and cover with lid. Cook the noodles until tender (about 10-15 minutes) and stir constantly, to keep the noodles from sticking to the pan.
- Remove from heat and stir in mozzarella, half and half, and greek yogurt. Taste and adjust seasonings as needed.
- Top extra mozzarella and parmesan cheese. Cover with pan and allow to sit for 2-3 minutes or until the cheese has melted.
- Remove from heat and let cool before serving! Enjoy!