Yesterday was…stressful. But the most unfortunate part of yesterday was having to settle for a Subway dinner rather than leftover lasagna. I was 45 minutes away from home at my unit, Lily had been home for 8 hours already, I had to teach, and Mr. Prevention had a meeting. It was clear there would be no letting Lily out, or having leftovers for dinner. Why do meetings with doctors always run late?
I know 3 very important things about this recipe.
- It’s incredibly healthy. A filling, protein and fiber-rich meal for under 250 calories?!
- It doesn’t photograph well. At all. Don’t base this recipe on looks alone – you’ll be missing out.
- I didn’t expect to like this recipe. And Mr. Prevention…forgetaboutit. This is what I love about recipe swaps…you try recipes that are outside your comfort zone.
However, I was wrong, very wrong, on item #3.
Sometimes, there’s such a thing as “too healthy” (I promise, I’m a dietitian). When a recipe is scaled back to a point that it loses its desirable attributes, it may be “too healthy”. For lasagna to be good, it has to have “noodles”, cheese, and Italian spices. Or at least that’s what I like about lasagna.
But this recipe actually mastered the ultimate health-factor while maintaining the ultimate lasagna-factor. I did up the cheese a bit, and I not only used zucchini and squash, but I used twice as much. While not picture-perfect, this dish is absolutely delicious.
Healthy Lasagna slightly adapted from Cooking for Fun
1 lb ground turkey breast
1/4 tsp crushed red pepper flakes
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper, to taste
1 small onion, diced
3 cloves garlic, minced
2 large summer squash
2 cups tomato sauce
2 cups 2% mozzarella, shredded
Preheat oven to 375 F.
In a skillet cook the turkey, red pepper flakes, basil, oregano, salt and pepper to taste, onion & garlic until the turkey is cooked through & the onions are translucent.
Using a mandoline, slice the squash and zucchini lengthwise into thin ribbons.
Spoon just enough tomato sauce onto the bottom of a 9 x 13-inch baking dish. Lay 1/3 of the zucchini and squash slices. Spoon 1/2 of the turkey mixture on top of the squash. Then top with 1/3 of the remaining tomato sauce & sprinkle with 2/3 cup of mozzarella. Add another layer of zucchini/squash slices, then the rest of the meat, 1/2 the remaining sauce & 2/3 cup of mozzarella. Use the last of the squash slices to make one more layer. Top with the remaining tomato sauce & mozzarella.
Bake for 35-40 minutes until the cheese is melted & brown & the sauce is bubbly. Allow to sit for about 10 minutes before slicing & serving. Yield: 6 large slices.
Nutrition Information (per slice): 237 calories; 7.2 g. fat; 67 mg. cholesterol; 801 mg. sodium; 12.5 g. carbohydrate; 3.5 g. fiber; 33 g. protein
Result: A 4-and-a-half star delight! This recipe far surpassed my expectations, and was most certainly Mr. P-approved. It reheats well and can certainly be made ahead of time. This dish is perfect for those looking for a low-carb “pasta” meal that is satisfying and filling. Note: when buying ground turkey, be sure to buy ground turkey breast (ground turkey includes things like turkey skin – bleck!). I hope you loves this meal as much as us…enjoy!
Today will be a better day. But regardless, the weekend is drawing near! 😀