not your mama's lasagna, healthy lasagna, no noodle lasagna, healthy recipes, wear and back again healthy recipe not your mama's lasagna, healthy lasagna, no noodle lasagna, healthy recipes, wear and back again healthy recipe

Happy Friday Friends!  I am stoked to share this bomb dot com recipe with you affectionately called ‘Not Your Mama’s Lasagna!’.  I believe that food should taste good, and if it doesn’t, it isn’t worth it.  This dish happens to be delicious AND packed with nourishing ingredients.  Recipe, here we come!!

Not Your Mama’s Lasagna!

Ingredients:

2 large zucchini

1 tablespoon chopped fresh oregano

1 pound ground turkey (opt)

1 egg

1 ½ teaspoons ground black pepper

1 (15 ounce) container low-fat ricotta cheese

1 small green pepper, diced

2 tablespoons chopped fresh parsley

1 onion, diced

1 pound fresh mushrooms, sliced (opt)

1 cup tomato paste

8 ounces shredded low-fat mozzarella cheese

2 tablespoons fresh basil

8 ounces grated Parmesan cheese

1 carton of POMI tomato puree

½ cup dry bread crumbs*

1 (16 ounce) package frozen chopped spinach, thawed and drained and patted dry

Directions:

1. Preheat oven to 325 degrees F. Grease a deep 9x13 inch baking pan.

2. Slice zucchini lengthwise into very thin slices. If you have a mandolin, that will make

supper thin “noodles”. Or if it is easier, shred the zucchini. Pat dry with towels.

3. Prepare the meat/marina sauce, by browning turkey (if using) and black pepper in a

large pan over medium high heat for 5 minutes. Add in green pepper and onion, cook

and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, tomato puree,

basil, and oregano. Bring to a boil; reduce heat and simmer sauce for about 20 minutes,

4. Mix egg, ricotta, and parsley together in a bowl until combined.

5. To assemble lasagna, spread ½ of the sauce into the bottom of prepared pan. Then

layer ½ zucchini slices, ¼ cup of the bread crumbs, ½ ricotta mixture, all of the spinach,

followed by all of the mushrooms, then ½ the mozzarella cheese. Repeat by layering the

remaining meat sauce, zucchini slices, bread crumbs, ricotta mixture, and mozzarella.

Top with Parmesan cheese evenly over the top; cover with foil.

6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F, and bake

an additional 15 minutes. Let stand for 5 minutes before serving.

*I found that using bread crumbs helped absorb the liquid from the zucchini. However, it is not

necessary but know that there may be excess juices in the pan.

In the spirit of this post, I wanted to share a thought about my philosophy surrounding food and eating (that has taken years to develop!)  Food is meant to nourish your body and enable you to be your best self.  Food is so often so closely intertwined with feelings of happiness, guilt, boredom, excitement, anxiousness, self-loathing etc.  Although it is almost impossible to separate feelings and food, it is important to remember that food is not your best friend, it is not your mom, or your boyfriend.  It can’t sympathize or empathize.  Unfortunately, the only way to de-emphasize food in your life is to feed your body.  Learn to listen to it, and trust it.  It will tell you what you want and what you need.  I promise if you aren’t there yet, I will help you get there!  But RIGHT NOW, start nourishing yourself with food, not punishing yourself with food.

To Nourishing Yourself,

Ally Norling fashion lifestyle blog

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